Usually, the word "blood sausage" refers to the blood sausage of pigs in Northeast China. Stir the blood tendon with fresh pig blood, and add seasonings such as chopped green onion, pepper powder, salt and eggs. After cleaning, pour the pig's large intestine or small intestine into the intestine with a funnel, and tie both ends tightly. Then put it in a boiling water pot for about 40 minutes, cut it into thick slices and eat it with garlic paste and soy sauce. This is a typical northeast practice and eating method.
The best way to play the role of blood sausage is to kill pig dishes. In this dish, the role of blood sausage becomes indispensable. Kill pig dish is a dish of northeast old farmers. Before the Spring Festival, usually around New Year's Day, after the weather turns completely cold, farmers who have worked for one year slaughter the big fat pigs that have been raised for nearly one year to reward their families.
Around New Year's Day, the weather in the northeast is an outdoor natural cold storage. Pork and other ingredients can be preserved in the natural environment, and penguins will not go bad. On the day of killing pigs, neighbors or relatives will be invited to help tie pigs. Then after the process of pox detection, it is confirmed that it is correct before slaughter. A skilled butcher will cut a knife from the pig's neck and carotid artery, which is fatal, and then put the pig's blood into a big pottery basin.
Scald the pork with boiling water, scrape and prepare the skin, and cut the pig into required pieces. People who help will have their own division of labor, such as washing intestines, cutting meat, burning fire and cutting sauerkraut. Boil a pot of boiling water in the big iron pot in the kitchen, and cook pork belly, pig heart, pig liver, fat intestines and other parts and remove them.
After the pig intestines are turned over and degreased, the prepared pig blood is poured into the intestines and tied at both ends. Then put it into the soup pot for soaking and cooking. The soup in the pot can't be cooked at 80 to 90 degrees. During cooking, you should deflate with a needle. The cooked blood sausage will be cut into thick slices, and the soup in the pot will be stewed with shredded sauerkraut, which is the bottom soup of killing pig dishes until it is soft and rotten.
Cut the cooked pork belly into large pieces, cut the pig heart, liver and intestines, serve them with the blood sausage, put a bowl of garlic paste and soy sauce, and dip them in garlic sauce to eat. When the wine is slightly drunk, everyone will serve a bowl of sauerkraut soup to relieve boredom.
Later, some chefs fixed this way as a way of eating, that is, killing pig dishes. First, a pot of sauerkraut soup is served, and the cooked pork parts are cut separately and put on a plate, so that the blood sausage becomes an independent part. With sauerkraut pots and plates, you can put blood sausage, white meat, heart, liver and lungs in the pot when eating, or you can eat them directly. This is the formation of killing pig dishes.
Some foreign chefs turn the pig-killing dish into a pot-stewed dish and put all the ingredients in one pot. Soup stock made of sauerkraut, blood sausage and white meat is coded on it and eaten with rice.
That's how the blood sausage came from. If you want to know more stories about blood sausage, you can follow me. There is an article about killing pig dishes, which is wonderful!
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