🌭 Prieta
Prieta is the Chilean blood sausage, a dark, soft sausage made with pork blood, onion and spices. It is usually sliced and pan-fried until crisp outside and tender inside, and eaten with mashed potato, rice, or in a sandwich. It is rich and savoury, and often served with fried onion.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 400 g prieta (blood sausage), in slices
- 2 onions, sliced into rings
- 1 tbsp oil
- 600 g potatoes, boiled and mashed
- Salt and pepper
- Fresh parsley to serve
Method
- Boil the whole prieta gently for 5–10 minutes if it is raw, or skip if already cooked.
- Cut it into thick slices.
- Fry the onion rings in the oil over medium heat until soft and golden.
- Push the onion aside and fry the slices for 3–4 minutes per side until crisp outside.
- Serve on the mashed potato with the onion and parsley.
How to make it lighter
- Fry in a non-stick pan with no extra oil — the sausage releases its own fat.
- Keep the portion to about 100–120 g and fill the plate with vegetables or a salad.
- Serve with plain boiled potato or rice rather than fried potatoes.
History
Blood sausages exist in many European traditions, and prieta is the Chilean version of that old way of using the whole animal. It appears in home cooking and in traditional eateries across the country, especially around festive gatherings and country meals. Each region has its own seasoning, but the basic idea of blood, onion and fat in a casing is shared.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →