Traditional Creole Blood Sausage Recipe (Martinique & Guadeloupe)
Spicy: mild️ to very️, depending on chili dosage

Ingredients (for about 20 sausages)

Main ingredients:

• 1 kg pig blood (fresh or frozen, well mixed)

• 500 g stale bread (baguette type or hardened sandwich bread)

• 50 cl milk or water to soak the bread

• 500 g onions (very finely chopped)

• 6 to 8 scallions (or local onions), finely chopped

• 3 to 4 garlic cloves

• 1 small piece of fresh grated ginger (optional but traditional)

• 1 to 2 Caribbean chili peppers (bondamanjak pepper or vegetarian chili for milder versions)

• 1 tbsp thyme

• 1 tsp ground allspice (or a few whole seeds)

• Salt, pepper

• Natural pig casings (washed and soaked)

Preparation steps

1. Prepare the filling
Soak the bread in milk or warm water until softened.
Crumble finely.
Sauté the onions in a little oil until translucent.
Add garlic, ginger, scallions, spices, thyme, and chopped chili (or whole if a mild flavor is desired).
Mix with the bread, then incorporate the blood.
Season with salt and pepper.
The filling should have a semi-liquid, creamy texture but not too runny.

2. Test the seasoning
Very important: cook a small spoonful of filling in a pan to taste and adjust salt, chili, or spices.

3. Fill the casings
Using a funnel or sausage stuffer, fill the casings 3/4 full (the filling swells during cooking).
Tie knots to form sausages of 10–15 cm.

4. Cooking
Bring a large pot of water to a gentle simmer (not boiling, or sausages may burst).
Cook the sausages for about 30–40 minutes.
They should float and feel firm to the touch.
Prick a sausage with a needle: if no liquid comes out, they are done.

Tips and variations

• Bread vs flour: some versions use cassava flour or bread flour to thicken, but stale bread is most common.

• Guadeloupe version: slightly spicier, often with more garlic and chili.

• Martinique version: sometimes more aromatic with a touch of allspice or cinnamon.

• Pork-free: there are versions with fish, vegetables, or even goat blood in some cases.

How to serve
Serve warm or cold, as an appetizer, with a bit of lime or candied chili.
Can be lightly grilled for a crisp texture.
Perfect with local bread, accras, and a good ti-punch!