Meat
Homemade Chilean Blood Sausage with Mash
Chilean blood sausage, poached and pan-seared, served with mashed potatoes.
Ingredients
- 1 liter fresh pork blood
- 2 onions, diced
- 2 cups bread crumb soaked in milk
- 1/4 cup lard or oil
- 1 tablespoon ají de color (paprika)
- 1 teaspoon cumin
- 1 teaspoon oregano
- Chopped mint and cilantro leaves
- Clean natural casing for stuffing
- Salt, pepper and nutmeg
- 1 kg potatoes for the mash
- Butter and milk for the mash
Step-by-step
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- Put the onion in the mixing bowl, chop 4 sec/speed 5 and sauté with the lard 8 min/120°C/spoon speed.
- Add the ají de color, cumin, oregano, mint, cilantro, salt, pepper and nutmeg and sauté 2 min/100°C/spoon speed. Let cool slightly.
- In a bowl, mix the strained blood with the bread crumb and the sauté until well combined.
- Stuff the casing with the mixture without overpacking and tie off sections to form the sausages.
- Poach the sausages in water at 80°C (never boiling) for about 25 min, pricking them to release air. Set aside.
- For the mash, cook the potatoes in the mixing bowl with water 25 min/100°C/speed 1, drain, add butter, milk and salt and blend 20 sec/speed 4.
- Brown the sausages in a pan 5 min per side and serve with the mash.
Tips
- The water must never boil while poaching or the sausages will burst.
- Mint is the signature aroma of Chilean blood sausage.
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