It can be frozen, but freezing it for too long will destroy the nutrients, so you need to eat it as soon as possible.

Once upon a time, blood sausage was used by the Manchu and Xibe ethnic groups living in northeast China to honor their ancestors and gods, and was a common household dish in the northeast. The vast majority were made from pig's blood. The production process is roughly the use of salt repeatedly rubbed, cleaned pig small intestine, one end of the line tied, fresh pig blood, salt, pepper, etc. from the other end of the intestines, boiled over high heat, can be.

The well-made blood sausage is tasty and nutritious, and it is a traditional food loved by Manchu people, often stewed with sauerkraut, white meat and other stews, eaten in winter. It is also common in other seasons.

Expanded:

Blood sausage edible efficacy

1, the prevention of iron-deficiency anemia: pig's blood in the iron content is high, and in the form of heme iron, easy to be absorbed and utilized by the human body, in the growth and development stage of the children and pregnant women or lactating mothers. Eat more dishes with animal blood, can prevent and control iron deficiency anemia, and can effectively prevent middle-aged and elderly people from coronary heart disease, arteriosclerosis and other diseases.

2, inhibit tumor growth: pig's blood contains cobalt is to prevent the growth of malignant tumors in the body of an important trace element, which is difficult to obtain in other foods.

3, stop bleeding: pig's blood contains vitamin K, which can promote blood coagulation, so there is a hemostatic effect.

4, post-disease recuperation: pig's blood can also provide the body with a variety of trace elements, malnutrition, kidney disorders, cardiovascular disease of the post-disease recuperation are beneficial, can be used for the treatment of dizziness, epistaxis, vomiting blood, leakage of blood dizziness, bleeding from injuries, as well as convulsions and epilepsy and other diseases.

Baidu Encyclopedia - Blood Sausage