Post by weirdo on Sept 14, 2015 10:17:06 GMT -5
I love blood sausage... one of my favourite. I had blood soup today by the way. this is how-to-make:
Rice
Soak rice for about 30 minutes.
Rinse with cold water until water runs clear.
Rice Cooker–Place rice in rice cooker with 1/4 cup less water than standard cooking instructions call for.
Stove top–Place rice in cooking pot with 3 1/2 cups water. Bring to a boil and immediately reduce heat to low. Cover and simmer for about 45 minutes.
Remove from heat, fluff with fork, and let cool.
2//Intestine -
Clean the intestine by running slightly warm water through one end and squeezing gently through to the other.
Rinse in cold water, then soak in a light salt water solution (1 teaspoon salt/1 quart water) for about an hour.
Cut into 1 foot sections or leave whole as desired.
Tie one end of each section closed with cotton string.
3//Stuffing -
Noodle
Soak in luke warm water until soft.
Rough chop the noodle.
Scallion
Fine chop the scallion.
Sesame seed
Dry toast the sesame seeds in a pan over medium high heat until golden brown.
Crush the following with a mortar and pestle.
Sesame seeds
Garlic
Ginger
Mix all stuffing ingredients together in a large mixing bowl.
4//Stuff the intestine–
Using a funnel or sausage stuffing machine, loosely stuff each section.
Gently squeeze stuffing through the entire length of the section.
Don’t pack the stuffing too tightly or the sausage may split open during cooking.
Tie off open end(s) with cotton string.
5//Cooking–
Place sausage into a pot and completely cover with a salt water solution (1 teaspoon salt/quart of water).
Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes.
Sausage is done when a toothpick or skewer is inserted and comes out clean.
6//Sausage may be served now (slice on a diagonal about 1/8 to 1/4 inch thick), or frozen for later use in other dishes.
Note: Before serving, cut off the string tied ends and discard.
Serve warm with a small dish of mixed salt and pepper, and one of gochujang for dipping.
May also be eaten Ssam style with large leaves (cabbage, loose leaf lettuce, perilla, etc) ssamjang and rice