Rellena (Blood Sausage)

Herbs, spices, chile peppers and onion is added to the blood then it’s placed in the pig’s large intestines for casing. Then its boiled for several hours before we buy it.

Very interesting dish to try. Most people wont try it just because of the name “blood Sausage” but if you give yourself a chance to try it you might like it.

Prep Time: 15 minutes    Cook Time: 15 Minutes    Total Time: 30 Minutes

You will need:

  • 1 LB Blood Sausage
  • 1 Can Garbanzos (rinsed and drained)
  • 1 Cup Cooked White Rice
  • 1 Cup Cooked Potatoes (boiled and cubed)
  • 1 Roma Tomato (chopped)
  • 2 Small Green Onions (chopped)
  • 2 Dried Red Chiles (crushed)
  • 1 TBSP Dry Oregano (crushed)
  • 1 TBSP Romero (Rue) (finely chopped)
  • 1 TBSP of chopped Mint Leaves (finely chopped)
  • Salt (to taste)
  • Oil for frying


Add oil to the pan and all everything except the blood sausage. Fry for about 5 minutes or until the tomato starts to dissolved.


Remove the thin casing on the sausage and add it to the pan mixture.

Mix and cook for about 10 minutes and you’re done!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s