Meats and Sausages
Chinese Blood Sausage with Rice
Chinese blood sausage made with rice, blood, spices and flour.
| Materials | Metric | US |
|---|---|---|
| White rice | 600 g | 1.32 lb |
| Potato starch | 50 g | 1.76 oz |
| Potato flour | 50 g | 1.76 oz |
| Pork blood | 300 ml | 10 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 10 g | 2 tsp |
| Soy sauce | 15 ml | 1 Tbsp |
| Sugar | 30 g | 2 Tbsp |
| Sweet rice wine | 15 ml | 1 Tbsp |
| Black pepper | 2.0 g | 1 tsp |
| Cinnamon | 1.0 g | 1/2 tsp |
| Cumin | 0.5 g | 1/4 tsp |
| Ginger, powdered | 0.3 g | 1/5 tsp |
| Cloves, powdered | 0.3 g | 1/5 tsp |
Instructions
- Precook rice, bur don’t overcook.
- Mix blood with soy sauce, wine and spices.
- Add flour, starch, rice and mix all together.
- Stuff into 36 mm hog casings.
- Cook in water at 80° C (176° F) for 35 minutes.
- Cool in cold water for 10 minutes.
- Cool in air.
- Refrigerate.
Notes
The sausage is ready to eat and can be consumed cold or hot. Steam or pan fry. Serve with bacon, eggs and potatoes. This is a simple recipe which can be easily modified-you can add precooked meat, skins, liver, onions or a different combination of spices.
