Blood sausage is made in a variety of countries all over the world, and goes by a number of names including blutwurst (Germany), Boudin Noir (France), and Morcilla (Spain). In all cases, the food takes the form of a link sausage made from pork or other meats mixed with blood, which gives the blood sausage a distinctive dark color. Some countries, including England, make blood pudding, a dish founded along similar culinary principles.

Blood sausage is distasteful to some consumers due to the blood content, which is perceived as unpleasant or offensive. However, when made properly, blood sausage should not have the metallic taste which most individuals link with blood. Instead, blood sausage has a rich and complex flavor which is delicious alone or as a complement to soups, stews, and other dishes.

Blood sausage has been made on the day of slaughter for thousands of years, and was even written about by Homer. The sausage tastes best when made with fresh blood which has not coagulated, and is therefore one of the first products to be made from the slaughtered animal. Depending on the region, animals may be slaughtered by gun or knife, but in either case must be suspended and bled. The blood is collected in a basin for use in blood sausage, and is usually kept somewhere cool while the animal is being butchered and dressed.

In the most simple form, blood sausage consists of onions and a few herbs and spices cooked together with pork, to which the blood is added. The mixture is thoroughly stirred together so that the blood distributes evenly, and then forced into sausage casings. It is important not to use too much blood, and to ensure even mixing, so that clots of blood do not form in the sausage, which can make an unpleasant experience for the diner. After being made, blood sausage can be cooked and canned, dried, or eaten fresh.

Fresh blood sausages will generally keep for only a few days, although they can be frozen. Because of their short shelf life when fresh, blood sausage frequently accompanies the traditional post slaughter meal, which includes other delicate meats such as the liver. Because of the delicacy of blood sausage, it is usually available for sale in a precooked or cured form, which tastes very different than fresh sausage. For this reason, many chefs with access to a good butcher prefer to make it fresh, although obtaining fresh blood can be difficult in some areas.

Blood sausage is made in a variety of ways, with many additional ingredients such as cream, seasonal vegetables, or more heavy spices. In the American South, for example, spicy Boudin Noir is a popular dish and can be found at many restaurants and roadside stands. Given the wide variety of regional preparations, blood sausage is a culinary adventure worth having, despite the somewhat distasteful name.