Red Blood Sausage
Beijing-style red blood sausage: fresh pig's blood is piped into casings, cooked until firm, and sliced, then briefly returned to the pot with meat broth. The finished slices are a deep purple-red, tender in texture, and richly savory.
Ingredients
fresh pig blood (sieved through a copper sieve)
1 kg
sausage casing (washed)
300 g
white meat broth (heated, cooled, then filtered into the pig blood; further amount used for cooking as needed)
500 g
cilantro (washed and finely chopped)
20 g
white pepper powder
2 g
Sichuan peppercorns
5 g
salt
30 g
MSG
to taste
Instructions
1
Step 1
Place the fresh pig blood that has been sieved through a copper sieve into a basin. Heat the white meat broth, add white pepper powder, Sichuan peppercorns, salt, MSG, etc., stir well, then set aside to cool.
2
Step 2
Use the copper sieve to filter the broth into the pig blood, add the cilantro (washed and finely chopped), stir well, then stuff the mixture into the cleaned sausage casing. Tie the ends with string, place into a pot of clear water, bring to a boil over high heat, then reduce to low heat and simmer for about 15 minutes. Remove, untie the string, and soak in cold water to cool.
3
Step 3
Slice the cooled blood sausage into pieces about 5–6 mm thick, blanch briefly in boiling water, then remove. In a wok, add an appropriate amount of meat broth, bring to a boil over high heat, add the blood sausage slices and simmer briefly, then ladle the sausage and broth together into a bowl. Serve immediately.
