Pig blood sausage filling put water according to the amount of pig blood to determine the ratio of pig blood and water is 2 : 1.

Making method is as follows:

Materials: 2000 grams of pig blood, 1000 grams of water, 300 grams of pig small intestine, 50 grams of pig balsam oil, the right amount of salt, onion and ginger, the right amount of pepper, pepper, pepper, five-spice powder, the right amount of oil.

1, fresh pig's blood, if connected to the block shall be slid open, add salt, oil, pepper, pepper, pepper, pepper, onion, stir, it is best to add some pork balsam oil, cut into thin slices, add a very fragrant flavor, about half of the water to join the pig's blood, the water should be added slowly while stirring, while scooping out the pig's blood to see that the viscous is appropriate.

2, pig small intestine repeatedly cleaned.

3, take a pig small intestine, the end of the rope or twine tie.

4, take a funnel, stuff it into the other side of the small intestine, squeeze out the air with your hand, and use the funnel to shovel the pig's blood into the small intestine. Every so often, tie a knot with a piece of string to form a section, or just cut it until you're done.

5. Next until the blood sausage is filled.

6, open a small pot of fire 7-10 minutes to put in the blood sausage, with a fine needle to try to see if there is blood out, has become cooked.

7, finally, you can take out the vegetarian good blood sausage can be cooled.

Making blood sausage points of operation and attention

1, pre-cooked pork rinds and pork and onion with the chopper in the first chopped for a moment, and then add the blood of the animal and chopped for a moment, in the chopping near the end of the addition of fat (0.5 ~ 1.5 cubic centimeters) and the fat is added. At the end of the chopping process, add the fat cubes (0.5 to 1.5 cubic centimeters) and seasonings, and mix well. Fill the sausage stuffing into the casings, cook it at 83～85℃ for about 1 hour, then cool it quickly to be the finished product.

2. Animal blood should be fresh and meet food hygiene requirements. With the intestinal filling of blood sausage as the base material, with a variety of auxiliary materials, can be made into a variety of blood sausage products.