Blood Sausage

A rich, savory sausage made with animal blood, fat, and grain fillers, blood sausage is traditional in many European cuisines. It has a dense, earthy flavor and is usually served fried or grilled.

115

1 thick slice

(30 grams)

CAL

E

Nutri-Score

High in iron, vitamin B12, and zinc, also extremely high in saturated fat and sodium.

Value per 100 grams & per cup (150g):

380 kcal | 570 kcal

Protein

13 grams | 20 grams

Fats

28 grams | 42 grams

Carbohydrates

10 grams | 15 grams

Fiber

None

Vitamins & Nutrients

Iron: Extremely high; supports red blood cell production.
Vitamin B12: Vital for nervous system and blood health.
Zinc: Aids immunity and wound healing.
Selenium: Antioxidant properties.

Satiety and Feelings

Very filling due to high fat and protein content. Rich texture makes it dense and slow to digest, providing long-lasting energy but may feel heavy.

What does 100 g look like?

About 1 thick slice or slightly less than 1 cup chopped

What does 2000|2500 calories look like?

Roughly 5.25–6.5 slices Approximately 525–625 grams or 4.5 to 5.25 cups (1.15 to 1.4 lbs).

Daily Value per 100 grams %

Vitamin B12

85%

Selenium

45%

Iron

65%

Selenium

45%

Fiber

0%

Protein

25%

Sodium (Salt)

50%

Carbohydrates

2%

Total Fat

50%

Saturated Fat

60%

Cholesterol

30%

Sugar

Sugar 1%

Calories

20%

Did you know?

Blood sausages date back to ancient Greece, where they were mentioned in Homer’s Odyssey.
Known as “black pudding” in the UK and Ireland, it’s a common breakfast item.
In Spain, it’s called “morcilla”, often spiced with onion, paprika, or rice.
Because of its high iron, it’s sometimes recommended for anemia in small amounts.