Blutwurst is a German boiled sausage made primarily from blood and pork.
The name literally means “blood sausage.” Traditional recipes combine animal blood with pork, pork fat, meat, and seasonings; regional versions may also contain grains such as barley or oatmeal. The mixture is stuffed into casings and cooked.
Blutwurst is served in many forms across Germany. It may be eaten cold in slices, warmed as part of a hearty meal, or included in regional dishes with potatoes and sauerkraut. Some varieties are sold as ring-shaped sausages, while others are made in loaves.
Blutwurst is distinct from Leberwurst, whose defining ingredient is liver. It is also different from Weißwurst, a pale Bavarian sausage traditionally made without blood and commonly seasoned with parsley and lemon.