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Loading...A street-food classic of Kenya: cleaned intestines stuffed with a spiced mixture of fresh blood, minced meat, and aromatics, then char-grilled until the casings snap. It is always served with a bright, crunchy tomato and onion salad that cuts through the richness of the sausage. Cook it outdoors if you can — the smoky aroma is part of the experience.
Prep Time35 mins
Cook Time25 mins
Total Time60 mins
Servings4
Yield4 sausages with about 3 cups salad
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 12 gCarbs
- 2 gFiber
- 5 gSugar
- 28 gProtein
- 920 mgSodium
- 640 mgPotassium
- 75 mgCalcium
- 9 mgIron
- 26 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the sausage
- 2 beef or goat intestines (about 500 g total), cleaned
- 1 cup fresh beef blood, strained (about 240 ml)
- 300 g minced beef or goat meat
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tsp salt
- 2 tbsp water, if needed to loosen filling
For the spice mix
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
- 1 tsp sweet paprika
For the fresh tomato and onion salad
- 3 medium ripe tomatoes, diced
- 1 large red onion, thinly sliced
- 1 small cucumber, peeled and diced (optional)
- 1/3 cup fresh cilantro leaves, chopped
- 1 green chili (such as serrano), finely chopped
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 1 tbsp olive oil
Directions
- Rinse the cleaned intestines under cold running water, then soak them for 15 minutes in a bowl of water with 2 tablespoons of vinegar; drain and pat dry before stuffing.
- In a large bowl combine the minced meat, blood, chopped onion, garlic, ginger, salt, cumin, coriander, cayenne, black pepper, and paprika. Mix thoroughly with your hands for about 2 minutes until the blood turns dark and the mixture is cohesive; add a splash of water if it feels too thick.
- Tie one end of each intestine securely with butcher's twine, then use a funnel or your hands to gently pack the filling into the casings, leaving about 2 cm of empty space at the open end so they do not burst on the grill. Tie the open end closed and pierce any trapped air pockets with a pin.
- Prepare a charcoal grill for medium-low, indirect heat (about 160 to 180 degrees C). Place the sausages on the cooler side of the grate and cook, turning every 5 minutes, for 18 to 22 minutes until the casings are taut, lightly charred, and an instant-read thermometer reads 72 degrees C in the center.
- While the sausages cook, make the salad: combine tomatoes, red onion, cucumber, cilantro, and chili in a bowl. Whisk the lime juice, salt, and olive oil together, pour over the vegetables, toss gently, and let rest for at least 10 minutes for the flavors to mingle.
- Transfer the cooked sausages to a cutting board and let them rest for 5 minutes so the filling sets. Slice each sausage into 2 cm rounds with a sharp knife.
- Pile the salad onto a platter, arrange the sliced sausage alongside or on top, and serve immediately while the casings are still crisp.
Cook’s Notes
- Source cleaned intestines from a butcher who prepares offal; ask them to scrape and rinse them for you to save time at home.
- If fresh blood is unavailable, frozen or refrigerated beef blood sold in vacuum-sealed pouches at African or Caribbean markets works well — thaw it overnight in the refrigerator first.
- Cook over gentle, indirect heat. High flames will cause the casings to burst and lose all the juices that keep the filling moist.
- For a milder salad, remove the seeds from the chili before chopping; for more heat, leave them in or add a second chili.
- Leftover cooked sausage keeps in the refrigerator for up to 2 days — reheat gently in a dry skillet to re-crisp the casings.
