Entree: Kenya – Rift Valley – Mutura (Kenyan blood sausage of spiced minced meat and blood stuffed into natural casing and grilled)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 2 hrs

Total 3 hrs 5 min

Ingredients

- 1.5 lb (680 g) beef or goat meat, coarsely minced
- 8 oz (225 g) beef suet or beef fat, finely chopped
- 2 cups (480 ml) fresh cow or goat blood, well-stirred
- 1 medium onion, finely chopped (approx. 5 oz / 140 g)
- 2 cloves (6 g) garlic, minced
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) sea salt, or to taste
- 1 tsp (2 g) crushed dried chilies or 1/2 tsp (1 g) cayenne pepper
- 1 tbsp (15 ml) vinegar or lemon juice
- Natural sheep casings, soaked and rinsed (about 3–4 ft / 1 m)
- 2 tbsp (30 ml) vegetable oil for grilling
- Fresh cilantro or parsley for garnish (optional)
- Charcoal or wood for grilling

Instructions

1. In a large bowl combine the minced meat, chopped fat, onion, garlic, ground coriander, black pepper, salt, crushed chilies, and vinegar; mix well. Gradually stir in the fresh blood until the mixture is cohesive and slightly sticky. Fry a small pinch to test seasoning and adjust salt as needed. Using a sausage funnel or a clean spoon, fill the rinsed casings loosely (leave room for expansion), tie or twist into links, and chill the sausages 1–2 hours to set.
2. Bring a large pot of water to a gentle simmer (do not boil vigorously) and poach the sausages for 15–20 minutes until set and an instant-read thermometer registers 160°F (71°C) in the center. Remove, pat dry, brush with oil, and finish over a hot charcoal grill or grill pan, turning, until the outside is nicely charred and crisp, 5–10 minutes. Serve hot with ugali, kachumbari, or grilled greens.