Prietas Chilenas

Prietas are the blood sausages of the Chilean countryside, a staple of the butcher’s shop and the asado table. They’re usually sold pre-cooked — you poach them gently to warm them through, then brown them until the casings are crisp and serve them with pebre, lemon, and warm bread.

A country-market classic, crisped and tangy

The casing turns crackly and dark while the inside stays soft, rich, and gently spiced with onion and paprika. Squeezed with lemon and piled onto bread with pebre, they’re salty, tangy, and deeply satisfying.

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