Dish

Sangrecita

Blood Sausage

Sangrecita is a unique and flavorful dish that is not for the faint of heart. The dish is made from the blood of a cow or pig, which is mixed with spices and cooked until it is thick and creamy. The dish is typically served with potatoes and rice, which help to balance out the strong flavor of the blood.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Appetizer

Origins and history

Sangrecita has been a popular dish in Peru for centuries. It is believed to have originated in the Andean region of Peru, where it was a common dish among the indigenous people. The dish is often associated with the city of Arequipa, which is known for its delicious cuisine.

Dietary considerations

Gluten-free

Variations

There are many variations of sangrecita, depending on the region of Peru. Some versions use different types of spices or herbs, while others add vegetables or meat to the dish. Some versions also use different types of blood, such as chicken or lamb.

Presentation and garnishing

Sangrecita is typically served in a bowl or on a plate. The blood mixture is placed on the bottom and then topped with the potatoes and rice. Some versions of the dish also include a sprinkle of herbs or spices.

Tips & Tricks

To make the dish even more flavorful, try adding some chopped vegetables or meat to the blood mixture. You can also experiment with different types of spices or herbs to find the ones that you like best.

Side-dishes

Sangrecita is often served with potatoes and rice, which help to balance out the strong flavor of the blood. It can also be served with other traditional Peruvian dishes, such as ceviche or lomo saltado.