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White Meat, Blood Sausage Recipe

Yields1 ServingPrep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

?White meat, blood sausage is a dish made from ground pork and pork blood. It is typically seasoned with salt, pepper, and other spices, and then cooked in a casing. Blood sausage is a traditional dish in many European countries, and it is also popular in the United States.

 pork with skin and bones attached
 500 pork intestine
 1000 fresh pork blood
1

Burn the skin of the pork on an open flame, soak in warm water for half an hour, scrape away the burnt skin, drop into boiling water, bring to the boil, simmer till cooked, bone while hot, when cool cut into thin slices, place on a plate.

2

Clean the intestine, turn it inside out, fasten one end.

3

Strain the blood and allow to settle, to the serum add 1/4 of its volumn of water and a paste made of salte, MSG, Sharen, cassia bark, qibiangui, zikou and cloves pour into the intestine, tie up the end, drop into boiling water, simmer till the intestine floats, remove, cool, cut into slices.

4

Scald the slices then place in a bowl of soup containing scallions, ginger shreds and MSG.