The whole blood sausage needs to be steamed for 30 minutes after the water is boiled. When steaming the blood sausage, it takes only 15-20 minutes to slice it first. Blood sausage is a traditional food for northerners. When slaughtering pigs (sheep), put some salt water in a big basin to mix the blood so that it does not coagulate, and mix it with chopped pig (sheep) meat, onion powder, salt, ginger powder, etc.