Quick answer
Most blood sausage sold in stores is already cooked, so on the stove you are mainly heating it through and crisping the outside. The simplest method is to cut it into slices about 1/2 inch (1 cm) thick and pan-fry them over medium to medium-low heat in a little oil or butter for a few minutes per side, until the outside is crisp and the inside is hot. Always check the package, because products differ.
Do you need to cook blood sausage?
Blood sausage, known in different regions as black pudding, morcilla, boudin noir and by other names, is typically made with blood, a filler such as oats, rice or breadcrumbs, fat and seasonings. Most commercial versions are sold fully cooked and need only reheating, but some are sold raw or are made fresh by a butcher.
- If the label says “fully cooked” or “ready to eat,” heat it until hot throughout.
- If the label says “raw,” “fresh” or “cook before eating,” cook it thoroughly following the package directions.
- If you are not sure, treat it as raw and cook it until it is steaming hot in the center. Check with the seller or the instructions.
Because blood is an ingredient, take food-safety guidance seriously. Refrigerate it promptly, and when in doubt cook it thoroughly.
Types you may find
- Black pudding (UK and Ireland) is often sold in a thick ring or log and is usually sliced.
- Morcilla (Spain and Latin America) varies a lot and may include rice or onion.
- Boudin noir (France) is softer and creamier, and is commonly cooked gently.
- Polish kaszanka or kiszka contains buckwheat or barley (see Instant Pot pearl barley for how that grain cooks) and is also usually heated and browned.
Texture differs by type, so treat the times below as a starting point.
Pan-frying slices
- Remove any outer wrapping or string. Some casings are edible, and some are not, so check the package.
- Cut the sausage into slices about 1/2 inch (1 cm) thick. Soft types may be easier to slice cold from the refrigerator.
- Heat a skillet over medium heat with a little oil or butter.
- Lay the slices in a single layer. Fry for about 2 to 4 minutes per side, until the surface is crisp and the center is hot.
- Turn gently with a spatula. Soft blood sausage can crumble if you move it too much.
- Drain briefly on a paper towel and serve hot.
Use moderate heat. High heat can burn the outside before the center warms through.
Cooking whole links gently
If you want to cook it whole, place it in a skillet with a splash of water over low to medium heat, cover, and turn occasionally until heated through. Then uncover, add a little fat and brown the outside. Do not pierce the casing, and avoid high heat, which can make it burst.
Simmering in water
Some cooks heat whole blood sausage in barely simmering water, though not at a rolling boil, which can split the casing. Keep the water just below a simmer and heat it until the center is hot. This is a gentle option, but pan-frying gives better texture. If you wonder how long to boil sausages on the stove in general, it depends on the type; for raw pork sausages such as brats, see our guide to cooking bratwurst on the stove.
How to tell it is done
Look for a crisp, browned surface and a center that is hot all the way through. For a raw or fresh product, cook to at least 160°F (71°C) in the center. For precooked, reheating to 165°F (74°C) is the standard food-safety recommendation. A thermometer is the most reliable check.
The same principle applies to other sausages, such as Polish sausage: use an internal temperature, not color alone. See fresh Polish sausage in the oven for more on doneness.
What to serve with blood sausage
Blood sausage is rich and savory, and it pairs well with something fresh or slightly acidic:
- Fried or poached eggs, as part of a breakfast plate
- Sautéed apples or applesauce
- Mashed or fried potatoes
- Mustard or a sharp pickle
- Sautéed onions or cabbage
Storing leftovers
Refrigerate leftovers in a covered container within two hours of cooking, and eat them within a few days. Reheat until steaming hot.
FAQ
Do you need to cook blood sausage? Often it is sold precooked and just needs heating, but check the label. Fresh or raw versions must be cooked thoroughly.
How do you cook red sausages? Gently. Pan-fry slices or heat whole links over moderate heat until hot and, for raw products, cooked through.
How to tell if Polish sausage is done? Use a thermometer. Fresh Polish sausage should reach at least 160°F (71°C).
How long should you boil sausages on the stove? It depends on type and size. Keep the water at a gentle simmer and check the center temperature rather than relying only on time.