Ugandan-style Spiced Blood Sausage

Ingredients

In this adaptation of the French Boudin rouge, we have incorporated Ugandan flavors and spices to create a unique and authentic dish. The original recipe typically uses French spices and herbs, whereas the Ugandan version includes a blend of local spices such as cayenne pepper, ginger, and coriander. Additionally, we have adjusted the cooking technique to suit Ugandan cuisine, ensuring that the sausage is cooked until tender and bursting with flavor. We alse have the original recipe for Boudin rouge, so you can check it out.

• 500g (1.1 lb) fresh pig's blood 500g (1.1 lb) fresh pig's blood
• 250g (0.55 lb) ground beef 250g (0.55 lb) ground beef
• 250g (0.55 lb) ground pork 250g (0.55 lb) ground pork
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cayenne pepper 2 teaspoons ground cayenne pepper
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• Natural sausage casings Natural sausage casings

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 28g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the fresh pig's blood, ground beef, ground pork, chopped onion, minced garlic, cayenne pepper, ginger, coriander, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Prepare the natural sausage casings according to the manufacturer's instructions.
3. 3.
   Stuff the sausage mixture into the casings, ensuring that they are evenly filled. Twist the sausages at regular intervals to create individual links.
4. 4.
   Bring a large pot of water to a gentle simmer. Carefully place the sausages into the simmering water and cook for 30 minutes, or until the sausages are fully cooked and firm to the touch.
5. 5.
   Remove the sausages from the water and let them cool slightly before serving.

Treat your ingredients with care...

• Pig's blood — Ensure that the pig's blood is fresh and sourced from a reputable supplier. If fresh blood is not available, you can substitute with dried blood powder, reconstituted according to the package instructions.

Tips & Tricks

• To enhance the flavor, you can add a splash of vinegar or lemon juice to the sausage mixture before cooking.
• Serve the Spiced Blood Sausage with a side of Ugandan-style steamed greens for a complete and satisfying meal.
• If natural sausage casings are not available, you can use synthetic casings or shape the sausage mixture into patties and pan-fry them.

Serving advice

Serve the Ugandan-style Spiced Blood Sausage hot, either as a main dish or as part of a traditional Ugandan feast. Accompany it with Ugali (a cornmeal-based staple), matoke (steamed green bananas), or a side of fresh salad for a well-rounded meal.

Presentation advice

Arrange the cooked sausages on a platter, garnished with fresh herbs such as cilantro or parsley. The dark, glossy appearance of the sausages will create an enticing visual appeal.