"Blood Sausage" (see link 1, link 2 & link 3) or "Blutwurst", "Black Pudding", "Boudin" is a Swiss charcuterie speciality I didn't like when I was a kid. For me it was too bizarre and totally yucky to eat blood. My reaction was always: "Eeek, not those things again! Bleh!". But now that I'm a little older, wiser and can prepare them my own funky way, I love those "Dracula" sausages!!!
I can understand that for some people it might be a very sick and repulsive (taboo food) act to eat blood, but believe me, once you are able to leave your misjudgements or disgust behind, you'll discover a real delicacy. Yes, "Blood Sausages" are actually succulent and ideal during the wintertime as they are nourishing (calorific and rich in protein, vitamin D and minerals such as iron)!
"Blood Sausages", here in Switzerland, are quite soft (they don't keep their shape very well once the casing is removed unlike "Black Pudding" in the UK), delicately spiced with cinnamon and enhanced with cream.
The following recipe is based on my family's Swiss version of "Blood Sausage" and I must say that it is a great comfort food classic...
2 Boudins noirs (black)/Blood sausages
30g Unsalted butter
2 Medium onions, sliced
5 Cloves garlic, crushed or finely chopped
A pinch Italian dried herbs (optional)
Salt, to taste
Pepper, to taste
1. Open the sausages, discard the skins and coarsely chop them.
2. Heat a frying pan over medium heat and add the butter. Let it get slightly brown.
3. Add the onions and garlic, stir-fry until the onions are golden brown.
4. Add the chopped sausage and herbs. Stir-fry over high heat until slightly "dry", about 10 minutes.
5. Salt and pepper to taste.
If you wish, you can also parboil the sausages before opening them and chopping them.
After it has been fried, the blood sausage mixture should still be a little moist.
Serve the stir-fried "Blood Sausage" with apple sauce/compote and Spätzlis (see recipe), pasta or potatoes puree.