Northeast blood sausage is mainly made of pig blood. Whether pig blood can be well preserved directly determines whether blood sausage can maintain a good taste. The best storage temperature of pig blood is 0~3 degrees, while the freezing temperature of I refrigerator is generally below zero. It is easy to freeze pig's blood in the refrigerator. When the blood sausage is taken out of the refrigerator and thawed, the pig's blood in the blood sausage will become dregs and cannot be eaten.

Blood sausage can be stored in the refrigerator, but it is best not to keep it for more than 2 days, because it will seriously affect the taste if it is used as soon as possible.

Extended data:

Blood sausage is a traditional food for northerners. When slaughtering pigs (sheep), put some salt water in a big basin to catch the blood, then stir the blood to make it not coagulate, mix with chopped pig (sheep) oil, minced onion, salt, ginger powder, pepper and other seasonings, enema, tie it tightly, and put it in a pot to cook.

When eating blood sausage, you should slice it while it is hot, or put the white meat in the blood sausage at the same time when making sauerkraut. The treated blood sausage tastes fragrant and oily but not greasy, so as to avoid placing the blood sausage for a long time.

When making blood sausage, we should pay attention to:

1, animal blood should be fresh and meet the requirements of food hygiene.

2. Using the sausage stuffing of the above blood sausage as the base material, together with various auxiliary materials, various blood sausage products can be made.

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