Pan-Fried Blood Sausage with Scallions
A savory Chinese dish featuring crispy pan-fried blood sausage tossed with aromatic scallions. The blood sausage develops a delicious caramelized exterior while staying tender inside, finished with a flavorful sauce.
Story
Blood sausage is a traditional Chinese ingredient with a rich, savory flavor. Pan-frying gives it a wonderful crispy crust while keeping the inside soft and tender. This quick dish makes a delicious main course or appetizer.
Ingredients
blood sausage
300g (about 2-3 sections)
canola oil
2 tablespoons
light soy sauce
1 tablespoon
salt
to taste
chili oil
1 teaspoon
scallions
3-4 stalks, chopped
Instructions
1
Prep the sausage
Cut the blood sausage into thick diagonal pieces, about 1-inch pieces. This thickness helps them hold together while cooking.
2
Start pan-frying
Heat a pan over medium heat and add the canola oil. Once the oil is hot, reduce to low heat. Add the blood sausage pieces in a single layer.
3
Cook until golden
Let the sausage cook slowly for 3-4 minutes until the bottom side turns golden and slightly crispy. Flip carefully and cook the other side until golden, about 3-4 more minutes.
4
Season and finish
Add the soy sauce, salt, and chili oil directly to the pan. Toss everything together quickly to coat evenly. Let the sauce reduce slightly, about 1 minute.
5
Add scallions and serve
Sprinkle the chopped scallions over the sausage, give it a final quick toss, and serve immediately while hot.
