Blood Sausage

Blood sausage is best introduced after 12 months of age because it poses a high choking risk and it is often high in sodium and nitrates. If you want to share a small taste on occasion with baby, first make sure the sausage doesn’t contain honey (a high-risk food for infant botulism) and prepare the meat in an-age appropriate way that minimizes the risk of choking.

For centuries, humans have found ways to ensure that no part of a slaughtered animal is wasted, and blood sausage is a great example. It is made by mixing blood (from animals like goat, pig, or water fowl) with filler ingredients like ground meat, grains, vegetables, herbs, and spices and forming the mixture into cakes, links, patties, or other shapes. Blood sausages tend to fall into one of two categories: those that are eaten cold, like deli meat, and those that are served hot. But within those broad categories, there are hundreds of varieties, including black pudding, gyurma, morcilla, moronga, mustamakkara, and mutura.

It can be, depending on the preparation. Blood sausages are often high in sodium and nitrates, ingredients that should be minimized or avoided during a child’s first year of life. That said, they can also offer plenty of protein, fats, B-vitamins, choline, selenium, and zinc.

After the first birthday, blood sausages may be served in moderation. Blood sausages and other processed red meats have received attention for their potential association with heart disease and cancer, although more research is needed. In general, try to minimize processed meats like blood sausages and choose alternatives like freshly cooked meat when possible.

Yes. Blood sausages are often cylindrical in shape and firm and springy in texture, qualities that significantly heighten choking risk. To reduce the risk, remove the casing when possible, crumble the meat, and mix the cooked crumbles into a sauce or soft, scoopable food. As always, make sure you create a safe eating environment, stay within an arm’s reach of baby during meals, and check out our age-appropriate serving suggestions below. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Blood sausage is not a common food allergen, although it is possible to have allergies to ingredients in sausage, such as beef, pork, and others. Also, other ingredients that are common food allergens may be added to sausage, such as dairy, tree nuts, and wheat, so make sure to read the label carefully.

Certain tick bites (mainly the Lone Star tick in the continental United States, but other ticks in different parts of the world), are associated with the development of an allergy to galactose-alpha-1, 3-galactose (“alpha gal”), a sugar which is present in all non-primate mammalian meat. This results in a delayed allergic reaction 3 to 8 hours after red meat is consumed. However, some individuals with alpha gal allergy also react to small amounts of the sugar present in dairy products, gelatin, or organ tissues from mammals. Individuals with cat allergies may also have an increased risk of allergy to pork products, also known as pork-cat syndrome.

As with introducing any new food, start by serving a small quantity for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Sausage made of ground beef, lamb, pork, or other red meats should be cooked to 160 F (71 C), while sausage made of poultry should be cooked to 165 F (74 C) to kill any harmful bacteria. Even blood sausage that is pre-cooked should be reheated to minimize the risk of foodborne illness.

No. In general, blood sausage is high in protein and fat and low in fiber, qualities that slow the processes of digestion and pooping. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.