Types of Blood and Liver Sausages You’ve Probably Never Heard Of

2025. 02. 22.

It is typical that every nation regards its greatest culinary treasures as exclusively its own heritage. Whether it’s sausage, cheese, or blood and liver sausage, most countries first secure national, and then EU-level protection for their versions – turning them into a Hungarikum, Slovakikum, Polakikum, or another “-ikum,” even though neighboring countries often prepare almost the same dish with slightly different ingredients.

Blood and liver sausage is no exception. While we in Hungary naturally consider both liver and blood sausages a staple, and they are often the highlight of any pig slaughter, in reality, it is a far more international phenomenon than we might think. Let’s take a look at what “sausage-like” delicacies are made around the world!

Haggis – the Scottish offal delight

Scottish haggis is not exactly a sausage, but rather a distant, stout, somewhat intimidating relative. Instead of pig intestines, the filling goes into sheep intestines or a sheep’s stomach – composed of minced offal, oatmeal, and spices. Its appearance may not whet your appetite, but in Scotland, it is a national dish traditionally eaten during the “Burns Night” celebration.

Black pudding – the British-Irish blood wonder

The British and Irish “black pudding” is much closer to our blood sausage. Its base is also blood, but it contains plenty of grains (such as oatmeal) and a special herb, summer savory. In Northern England and Scotland, it is even served fried.

Leberwurst – Germany’s liver spread

The liver-based leberwurst (or liverwurst in English) is more of a spreadable sausage-like product, often used for sandwiches. It doesn’t have the classic sausage shape, but its flavor is very similar to liver sausage. There are smoked, cooked, or spiced varieties – in Germany, you can find it in many different forms.

Sundae – a Korean surprise from the Far East

Sundae (pronounced “soondaeh”) is a Korean street food classic made mainly from blood, rice, and vegetables. Like Hungarian sausages, it is stuffed into casings, but often uses beef blood instead of pork. It became popular after the Korean War and is now one of the country’s most beloved street snacks. Due to the seasoning and accompaniments, its flavor profile is, of course, very different from what we’re used to in Hungary.

+1 Special Treat: Hungarian Cherry Liver Sausage

Let’s jump back to Hungary and step slightly off the beaten path! The mayor of Szomolya presented a unique recipe at a food festival: cherry liver sausage. The novelty was such a hit that it sold out immediately. “For two kilos of sausage, we add 600 grams of pitted cherries, mixing gently so they don’t turn into a puree. The result is surprisingly harmonious and impresses everyone,” said Mayor István Guczi.

If any of these unique recipes – whether Korean sundae or the cherry liver sausage – have inspired you, a reliable, high-capacity sausage stuffer is invaluable. The GAMMO 7-liter sausage stuffer is exactly that: stable, easy to handle, and ideal for both classic and reinvented sausage recipes. With a single tool, you can explore the world of sausages right from your own kitchen.

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