Red Blood Sausage
A traditional dish from Northeast China, made by stuffing fresh pig blood into casings. It has a deep purple-red color, a tender texture, and a rich, savory broth.
Ingredients
Fresh pig blood (sieved through a copper sieve)
1 kg
Sausage casing (cleaned)
300 g
Broth (white meat broth, heated before use)
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
Prepare the Blood Mixture
Place the fresh pig blood, sieved through a copper sieve, into a bowl. Heat the white meat broth, then add the white pepper powder, Sichuan peppercorns, salt, and MSG. Stir until well combined and set aside to cool.
2
Fill the Sausage
Strain the seasoned broth into the pig blood through a copper sieve, add the chopped cilantro, and stir to combine. Stuff the mixture into the clean sausage casings, tie both ends with kitchen twine, and place them in a pot of fresh water. Bring to a boil over high heat, then reduce to low and simmer for about 15 minutes. Remove, untie the twine, and soak in cold water to cool.
3
Finish the Dish
Slice the cooled blood sausage into 5–6 mm thick rounds. Briefly blanch the slices in boiling water and remove. Add an appropriate amount of broth to a wok, bring to a boil over high heat, add the sausage slices and heat through briefly. Serve in a bowl together with the broth.
