Kenyan
Mutura
Mutura is Kenya’s beloved charcoal-roasted blood sausage, stuffed into cleaned intestines with minced meat, offal, onions, and warm spices. It is best served hot in thick slices with kachumbari and a pinch of salt or pilipili.
Watch it madeCookWithMsoo · 4:23
Ingredients
- Cleaned goat or beef intestine casing60 cm
- Fresh goat or beef blood, strained3/4 cup
- Minced goat or beef150g
- Cooked tripe, liver, or heart, finely chopped100g
- Goat or beef fat, finely chopped50g
- Red onion, finely chopped1 small
- Garlic, crushed2 cloves
- Fresh ginger, grated1 tsp
- Fresh coriander, chopped2 tbsp
- Green chilli or pilipili, finely chopped1
- Salt1 tsp
- Ground black pepper1/2 tsp
- Ground cumin1/2 tsp
- White vinegar or lemon juice, for rinsing casing2 tbsp
- Oil, for brushing1 tbsp
Method
- Rinse the intestine casing thoroughly inside and out, then rub it with vinegar or lemon juice and rinse again until clean.
- Tie one end of the casing securely with kitchen string.
- In a bowl, mix the minced meat, chopped offal, fat, onion, garlic, ginger, coriander, chilli, salt, pepper, and cumin.
- Stir in the strained fresh blood until the filling is loose but not watery.
- Using a funnel or sausage stuffer, fill the casing gently, leaving a little space so it does not burst while cooking.
- Tie the open end securely, then prick the mutura lightly in a few places with a clean needle to release trapped air.
- Place the mutura in a pot of gently simmering water and cook for 20 minutes, keeping the water below a hard boil.
- Lift out the mutura and let it drain for 5 minutes.
- Brush the mutura lightly with oil and roast it over hot charcoal or under a hot grill, turning often, until browned, smoky, and lightly crisp outside, about 20 to 25 minutes.
- Slice into thick rounds and serve hot with kachumbari, extra salt, and pilipili.
Common questions
Can I substitute the goat blood or offal in mutura if I can’t find them fresh?
Yes. Use beef blood and beef tripe, liver, or heart if goat isn’t available. If blood is unavailable, you can make a richer sausage-style filling with extra minced meat and fat, but the flavor and texture will be less traditional.
How long should I simmer mutura before grilling or roasting it?
Simmer it gently for about 20 minutes, just below a boil. You want the filling cooked through and set, but not bursting. If the casing is very thick or tightly packed, add a few more minutes, then drain well before grilling.
What are the most common mistakes when making mutura?
The biggest mistakes are overfilling the casing, boiling too hard, and not pricking out air pockets. Also, if the filling is too wet, the sausage may split. Keep the water at a gentle simmer and handle the casing carefully.
How should I store leftover mutura, and how long does it keep?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze it for up to 2 months. Reheat thoroughly before serving, ideally by pan-frying, grilling, or warming in a hot oven.
What is the best way to serve mutura?
Serve it hot, sliced into thick rounds or eaten from the casing, with kachumbari, ugali, chapati, or a squeeze of lemon. It also pairs well with pili pili or a fresh tomato-onion relish to cut through the richness.