Making Blood Sausage Takes Skill and Guts

Maisie Wilhelm

Blood sausage, aka boudin noir, morcilla, butifarra negra, dinuguan, soondae or simply black pudding, is rather basic: Blood is mixed with a filler to thicken it enough to congeal when cooked. What’s more complex is the art of making it appealing for squeamish diners.

A good point of entry is black pudding, which is looser and cooked in a loaf pan, eliminating the tricky step of filling the casing.

“Black pudding is like blood sausage...