Blutwurst

Blutwurst is the German term for blood sausage: a cooked sausage in which pig’s blood is a principal ingredient, blended with fat, cereals such as barley or oatmeal, and spices, then stuffed into casings and heat-treated. Varieties range from spreadable to firm sliceable types, seasoned regionally with marjoram, thyme, and onions. Like all blood products, it requires thorough heat treatment during manufacture and strict chilled distribution afterwards, since blood is an excellent growth medium for bacteria. Its iron-rich, savoury character makes it a traditional staple, but modern producers work under strict meat-hygiene regulations with validated cooking and cooling schedules.