The process of making rice sausage is not complicated. Pig blood, glutinous rice, mung bean sprouts, celery, radish, tofu, diced meat and various seasonings are poured into pig sausages or steamed or boiled.

There may be as many as 30 kinds of raw materials for making fine rice sausage perfusion. According to Korean custom, the small intestine is filled with rice sausage, while the large intestine filled with vegetables and various seasonings is called "Abayimi sausage", which literally translates as "the father of rice sausage".

Steamed rice sausage can also be processed into different dishes, among which fried rice sausage is the most popular. Fried rice sausage with pork liver, barley malt, rice cake, noodles, onion and garlic, carrots and hot sauce is the favorite fried rice sausage;

After the rice sausage is fried, put a little hot sauce and wrap it with perilla leaves, which is called white rice sausage;

In addition, the rice sausage soup cooked in sparerib soup is also delicious.