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Loading...A classic Nairobi street-food favorite, this Kenyan blood sausage packs minced meat, fresh blood, and warm spices into natural casings, then chars them over hot coals until the outside crackles and the inside stays juicy and richly seasoned. It is traditionally sold sizzling on sticks by roadside vendors and eaten with kachumbari or chili sauce.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings4
Yield4 sausages (4 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 24 gFat
- 9 gSaturated Fat
- 6 gCarbs
- 1 gFiber
- 2 gSugar
- 30 gProtein
- 720 mgSodium
- 420 mgPotassium
- 35 mgCalcium
- 11 mgIron
- 6 mgVitamin C
- 28 mcgVitamin A
Ingredients
For the sausage filling
- 500 g minced beef and goat meat (mixed)
- 200 ml fresh beef or goat blood, whisked
- 1 large red onion, very finely chopped
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp fine sea salt
- 1 small green chili, finely chopped (optional)
- 3 tbsp chopped fresh cilantro
For the casings and grilling
- 2 cleaned natural sausage casings (about 60 cm total), soaked in water and vinegar
- 1 tbsp vegetable oil for brushing
- Lime wedges and kachumbari, to serve
Directions
- Rinse the casings thoroughly under cold running water, then soak them in a bowl of water with 2 tablespoons of vinegar for 15 minutes to soften and neutralize any odor; rinse once more and drain.
- In a large bowl combine the minced meat, chopped onion, garlic, ginger, cumin, coriander, black pepper, salt, chili, and cilantro. Pour in the whisked blood and mix with your hands or a wooden spoon for 2-3 minutes until the mixture is sticky and evenly colored deep brown-red.
- Slide one casing onto the tip of a funnel or piping bag and tie a tight knot at the end. Spoon the filling into the funnel, gently easing it down the casing, filling it to about three-quarters full so it has room to expand; tie the open end securely with kitchen twine. Repeat with the second casing and remaining filling.
- Prick each sausage 3-4 times with a fork to release trapped air bubbles, then rest them on a tray in the refrigerator for 15 minutes to let the flavors meld and the casings tighten.
- Prepare a charcoal grill and wait until the coals are medium-hot with a thin layer of white ash; brush the grate with oil. Brush the sausages lightly with vegetable oil and place them across the bars.
- Grill the sausages for 8-10 minutes per side, turning frequently with tongs, until the casings are blistered, charred in spots, and crisp, and the interior is firm and fully cooked (internal temperature 75°C / 165°F).
- Transfer to a cutting board and let rest for 3 minutes so the juices redistribute, then slice each sausage into 2 cm thick rounds with a sharp knife.
- Serve immediately with lime wedges and a side of fresh kachumbari or chili sauce, paired with warm flatbread or grilled corn on the cob.
Cook’s Notes
- Source fresh blood from a trusted butcher and use it the same day; it gives the sausage its signature deep color and iron-rich flavor.
- Do not overstuff the casings or they will burst on the grill; leave about a quarter of the casing empty to allow for expansion.
- If natural casings are unavailable, use medium collagen casings soaked in warm water, though the texture will be slightly firmer.
- For a milder version skip the chili; for a spicier kick stir 1 teaspoon of cayenne or a tablespoon of peri-peri sauce into the filling.
- Leftover cooked sausages keep refrigerated for 2 days and reheat beautifully on a hot dry pan until the casing re-crisps.
