Step-by-step guide: How to make delicious Mutura at home
By William Muthama, December 8, 2025Mutura is one of Kenya’s most loved street foods, often enjoyed at social gatherings or roadside grills.
Known for its rich, smoky flavour, this traditional Kenyan sausage is made from meat, blood, and spices stuffed into cleaned intestines.
While it’s commonly bought from street vendors, you can also prepare mutura at home to enjoy a fresh and safe version.
Here’s a detailed step-by-step guide to making this Kenyan delicacy in your kitchen.
Cleaning the intestines
The first and most crucial step is preparing the natural sausage intestines. Wash the intestines thoroughly under running water, removing any impurities.
Turn them inside out and soak in salted water for about 30 minutes. This process ensures the casings are clean, reduces any strong odour, and makes them ready for stuffing. Proper cleaning is essential for both hygiene and taste.
Preparing the filling
While the casings soak, mix the filling. Combine finely chopped beef or goat meat with fresh animal blood in a large bowl.
Add finely chopped onions, minced garlic, salt, black pepper, and your preferred spices, such as curry powder. Mix thoroughly until the ingredients are evenly distributed.
The combination of meat, blood, and spices gives mutura its signature texture and flavour.
Stuffing the casings
Once the casings are clean and the filling is ready, it’s time to stuff the sausages. Use a funnel, piping bag, or your fingers to carefully fill the casings with the meat mixture.
Be careful not to overfill, as this can cause the sausages to burst during cooking. Tie the ends securely with kitchen string to seal the mutura.
Cooking the mutura
First, boil the sausages in a pot of water for 20–30 minutes until they become firm. Boiling ensures the meat is fully cooked and safe to eat.
You don’t have to boil the sausages first, but doing so helps ensure the meat is fully cooked and firm.
After boiling, grill the sausages over hot charcoal or a preheated grill. Turn them frequently until evenly browned and smoky.
Grilling after boiling gives mutura its signature smoky flavour that Kenyans love from street vendors.
Once cooked, slice the mutura into pieces and serve hot. It pairs perfectly with kachumbari or ugali. For extra flavour, add a sprinkle of chilli to your Kachumbari or your favourite seasoning.