Entree: Kenya – Kenyan Pastoral Cuisine – Mutura (Kenyan grilled blood and meat sausage traditionally stuffed into intestine casings)

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 25 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) coarsely ground beef
- 1 lb (454 g) coarsely ground goat or lamb (or additional beef)
- 8 oz (227 g) beef kidney or mixed offal, finely chopped
- 1 cup (240 ml) fresh beef blood (or as available from butcher)
- 1 medium (about 6 oz (170 g)) onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) beef suet or finely chopped beef fat (optional for richness)
- 2 tsp (10 ml) coarse salt, adjust to taste
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground black pepper
- 1/2 tsp (2.5 ml) ground cayenne or to taste (optional)
- Beef intestine casings, cleaned and soaked, about 3–4 ft (35 3/8 to 47 1/4 in (90–120 cm)) total (or natural sausage casings)
- Fresh lemon or lime wedges and sliced raw onion for serving

Show original ingredient measurements

- 1 lb (454 g) coarsely ground beef
- 1 lb (454 g) coarsely ground goat or lamb (or additional beef)
- 8 oz (227 g) beef kidney or mixed offal, finely chopped
- 1 cup (240 ml) fresh beef blood (or as available from butcher)
- 1 medium (about 6 oz / 170 g) onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) beef suet or finely chopped beef fat (optional for richness)
- 2 tsp (10 ml) coarse salt, adjust to taste
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground black pepper
- 1/2 tsp (2.5 ml) ground cayenne or to taste (optional)
- Beef intestine casings, cleaned and soaked, about 3–4 ft (90–120 cm) total (or natural sausage casings)
- Fresh lemon or lime wedges and sliced raw onion for serving

Instructions

1. In a large bowl, combine the ground beef, ground goat or lamb, chopped offal, chopped onion, suet (if using), oil, salt, coriander, black pepper, and cayenne. Mix by hand until well distributed.
2. Stir in the fresh blood gradually until mixture is cohesive but not overly wet; it should be moist enough to bind when pressed. Chill mixture 30 minutes to firm up.
3. Rinse and prepare casings following butcher's guidance; keep them in water until ready to use. Fit a sausage stuffer or use a funnel to carefully fill casings with the meat mixture, leaving room to twist into 6–8 sausages and tie or twist the ends securely.
4. Preheat a charcoal or gas grill to medium-high. Prick each sausage a few times with a skewer to prevent bursting, then place sausages over direct heat.
5. Grill, turning frequently and moving to cooler spots if flare-ups occur, until casings are well charred and interior temperature reaches 160°F (71°C), about 20–30 minutes depending on thickness.
6. Remove from grill, rest a few minutes, slice into portions, and serve hot with lemon or lime wedges, sliced raw onion, and ugali or your preferred starch.