Baked Blood Sausages

Blood sausage is a popular Slovenian sausage, filled with pigs blood (hence the name), hard bacon, offal, pork skin, rice, buckwheat groats, or millet. The mixture is stuffed into casings, and then the sausages are tied. We buy them ready-made and then bake them in the oven or fry them in a pan on the stove. Serve them with potatoes (e.g., roasted or in shapes) and sauerkraut or pickled turnips.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Oil, vegetable oil, canola

  • 4 pieces Blood sausage

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a baking dish with fat or oil (you can also line it with baking paper). Then place the blood sausages in the dish.

  2. Place the baking dish with the blood sausages in the preheated oven for 30 to 40 minutes. When the sausages are nicely browned on the top, flip them over and brown the other side.

  3. Serve the baked blood sausages on plates and accompany them with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 379 kcal
  • Fat: 34 g
    • Saturated Fat: 13 g
  • Carbohydrates: 1 g
    • Sugars: 1 g
  • Protein: 14 g
  • Fiber: 0 g

Advice

Before baking, you can prick the blood sausages in a few places with a toothpick.