Blood Sausage – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Blood Sausage
Category: Sausages and Luncheon Meats
Refuse: 0% (values below are for edible portion)
Serving size analysed: 100g, 4 slices

Intro: The blood sausage is a strange food, essentially all it is made from is blood and then some sort of filler like fat, bread, oatmeal or any of a number of other things, which is then cooked just enough so that when it cools the blood will congeal and make a firm sausage which can then be sliced. It is probably most well recognised as a German food, but really it is eaten around the world. I guess the blood from animals is not usually used for much so making blood sausages saves a lot of waste.

While the idea of eating literally a bag of blood with some bits of filler in might not sound appetising to most, and almost vampire-like in nature, but it actually has a strong and rich taste which I guess some people like. Personally I have only had it as a sauce because it has never really appealed to me before, but that sauce was nice.

Nutritionally it really isn’t anything special, it has a few vitamins and minerals in, but not much of any in particular apart from selenium. It is high in fat though, 34% total and 13% saturated fat.

Footnotes:

None

Source:

These nutrition facts for blood sausage were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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