Blood sausage can be cooked in about 1 hour.

Blood sausage is a traditional food of the northern people, when slaughtering pigs (sheep), use a large pot to fill some salt water to catch the blood, then stir the blood so that it does not coagulate, mixed with chopped pork (sheep) and minced onion, salt, ginger, pepper and other seasonings after the sausage, tied up tightly bundled, put into a pot at 83 to 85 ℃ to cook for about one hour that will be completed.

Cooking fire should not be too big, too long, blood sausage will become old, more air holes appear inside, after cooking should be fished out in time, put in cool water to eat when cut into segments, and then seasoning or cold or hot hot pot stew can be, it is indispensable to the delicious, tasty and juicy, the taste is very good, loved by food lovers.

Blood sausage preservation method

Blood sausage preservation to be soaked in cool white water, the water should be completely without blood sausage, and change the water every day, about the preservation time in 3 days. Appropriately put some salt or ice in the water to be able to delay 1-2 days. You can also boil the pig blood sausage in water first, cool it down and then soak it completely in cool white water, and put it into the refrigerator fresh layer can be kept for a week.

It should be noted that the blood sausage can not be frozen, pig blood itself is solidified by the liquid get, frozen and then thawed blood sausage contains more water, all separated from the blood, all the blood inside the dregs, although it can be eaten, but with fresh blood sausage has been both the taste and shape is simply the difference between heaven and earth.