Christmas Blood Pudding Sausage

Christmas Blood Pudding Sausage

No Photo

Have you made this?

 Share your own photo!

Bonnie Beck


This is a traditional sausage served on Christmas Eve.
I know most of you people will go, "EWWWWWWWWWWWWWWWWWWWW," but they really are delicious.

When we would have a sausage making parties in November this is one of the sausages we would make.

I suggest you spread a large heavy plastic sheet on your kitchen floor away from the stove. Sit on the plastic on the floor & stuff the casing.

It takes 3 people to help. One to cook & 2 to help stuff, tie & cut.

Brew a great pot of coffee or some wonderful wine & some fabulous hors d'oeuvres ready for when you're ready for a break.


★★★★★ 1 vote

4 Hr
Stove Top


  • 5 lb
  • 1 gal
    certified beef blood
  • 4
    onions, finely chopped
  • 2 lb
    pork loin or lean shoulder with the bone
  • 1 lb
    salt pork
  • 1 1/2 can(s)
    ground marjoram (7/8 oz. size)
  • ·
    salt and pepper to taste
  • 1 pkg
    of castings

How to Make Christmas Blood Pudding Sausage


  1. Wear OLD clothing..always when making this. I do this while I am barefoot. If you can get a rubber!

    Wash the casting in cold water and set aside in ice water in the refrig.

    In the morning cook the pork roast in enough water to cover, along with the salt pork until pork roast is done. Remove the pork roast and the salt pork. RESERVE THE PORK BROTH.

    Chop the pork finely and set aside.
  2. Measure out the pork broth and add water so you have enough broth to cook the Barley 3/4 of the way.
  3. Once the Barley is cooked 3/4 of the way..take off stove and add the pork. Stir in evenly. Cool.
  4. Saute' the onions in a little butter, or ham fat (if you have any saved in the freezer). When cooled, add to the Barley and pork. Stir it in evenly. Add the salt, pepper, and Marjoram. Stir till evenly disturbed.
  5. Once the Barley, pork, and onion are throughly cooled, place it in the refrig till it is cold thoroughly. You may have to stir it so the bottom and the middle get cold.
  6. Strain the blood several times through a cheese cloth into a very large bowl.

    I know it sounds horrible and the first time I helped make it I had to leave the room. I cried and it almost made me a Vegan.
  7. Important!!!!

    NEVER STIR HOT OR WARM INTO THE BLOOD!!!! I can't stress it enough!

    This is why the Barley mixture is set in the refrig to get cold thoroughly.
  8. Mix the Barley mixture into the blood thoroughly.
  9. Have your washed casings ready and a 8 quart pan of water boiling. Add some SALT.
  10. To stuff the casing this is what I do. I once used a machine with a sausage stuffer attachment it doesn't work with blood sausage.

    Have a large plastic funnel and cut just a bit of the end off. Have a piece of dolling (sp) big enough, but not so it will fit in the funnel hole.
  11. Hold the funnel and place it the casing over the hole. Fill the funnel with the blood sausage mixture and using a pulsating motion to move the mixture from the funnel into the casing. When you have made the size sausage you want tie it off with butchers string or knot the casing itself. Cut.
  12. Repeat process. When you have enough finished to fix the pan of salted boiling water, place the sausage in. Turn the water so it is not a hard boil, but still boiling. Prick the sausage as they boil with a Darning needle.
  13. When there is not blood or yuck coming out, gently lift the sausage out and place on a rack over a cookie sheeet.
  14. Repeat process until finished.
  15. My favorite way of cooking Blood Sausage is with the Ham or a pork roast.

Printable Recipe Card

About Christmas Blood Pudding Sausage

Main Ingredient: Pork
Regional Style: Eastern European
Other Tag: Heirloom
Hashtags: #sausage #barley #pork

Show 20 Comments & Reviews

14 Summer Squash Recipes

14 Summer Squash Recipes

Summer produce is our favorite, especially summer squash! With so many delicious ways to prepare summer squash, it’s a healthy go-to ingredient during these warmer months. Yellow with a fat bottom that gets skinnier towards the neck, it’s very easy to differentiate summer squash from zucchini. No matter how you cut, cook or top it, […]

21 Easy Grilling Recipes

21 Easy Grilling Recipes

Father’s Day is just around the corner. Are you looking to do something special for dad this year? Why not take over the grilling duty and prepare an outstanding meal. From the main course to dessert, any of these 21 easy grilling recipes will make a dynamite dinner for dad.

Summer Recipes That Spotlight Cucumbers

Summer Recipes That Spotlight Cucumbers

When thinking of summer vegetables, squash and zucchini are probably at the top of the list. But, cucumbers are abundant too and we think they deserve the same spotlight. While they are technically a fruit, for cooking many consider them and treat them like a veggie. From a classic cucumber, tomato, and onion salad to […]