Kenyan Grilled Blood Sausage with Fresh Tomato and Onion Salad

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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