Night Market · Grilled Blood Sausage
Mutura
📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use
Butchers here don't waste a single part of the animal — mutura packs blood, minced meat, and offal into one smoky sausage.
Minced beef or goat meat, chopped offal, and seasoned blood are stuffed into a cleaned intestine casing, then boiled and finished over hot charcoal until the skin blisters. Butchers and roadside grillers slice it into thick coins right at the stall and serve it hot with kachumbari and a shake of chili salt.
Why it's made this way: Mutura grew out of pastoralist traditions of using every part of a slaughtered animal, so each butchery guards its own blend of spices and offal ratios — making the sausage taste noticeably different from one stall to the next.
Roughly what's in it
320kcal
18gprotein
6gcarbs
24gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Kenya
Part of World of Street Food — 690 dishes from 118 countries.
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