Black sausage, sheep blood, highland barley coarse flour, sheep oil and shredded sheep (cattle) are mixed with seasoning, put into the cleaned sheep (cattle) intestines, tie both ends tightly and cook. Eat like a white sausage. Slices are eaten hot, rich in flavor, oily but not greasy.
history
White meat and blood sausage evolved from sacrifices used by ancient emperors and heads of families. According to "Manchu Sacrifice to God and Heaven Ceremony". Notes, Manchu people have long believed in Shamanism, and pigs were sacrificed during the sacrifice. Every time the imperial court held a sacrifice, eunuchs such as "Yi Gi" would lead a pig to the door, put it under the edge of the kang and leave for the west.
The so-called blood sausage, that is, "Qiu Si Manchuria alone into the high table, bending one knee crisp, blood enema, cooking in the pot", is called blood sausage, commonly known as "white meat blood sausage". By the Qing Dynasty, the white meat restaurants opened in Shenyang and Jilin were all engaged in blood sausage, which became the unique traditional dishes of Manchu in Liaoning and Jilin provinces.
White meat and blood sausage are exquisite in material selection, fine in production and delicious in seasoning; White meat is fat but not greasy, the meat is rotten and mellow, the blood sausage is bright, delicious and tender; With leek, fermented bean curd, Chili oil, garlic paste and other condiments, it is more mellow and fresh.