15 Chinese Blood Sausage Recipe Experience Culinary Bliss Now!
Published on: Mar 20, 2024
Chinese blood sausage, also known as "xi hong chang" in Mandarin, is a traditional dish that has been enjoyed by generations in China. This savory and flavorful sausage is a popular street food and is also commonly served during festivals and celebrations. Made with a combination of pork, rice, and pig's blood, this recipe has a unique taste and texture that is sure to tantalize your taste buds. In this article, we will take a closer look at the ingredients and steps needed to create this delicious dish in the comfort of your own home.
The key ingredient in Chinese blood sausage is, of course, pig's blood. This can be found at most Asian markets or you can ask your local butcher to save some for you. It is important to use fresh blood for this recipe, as it will affect the taste and texture of the sausage. In addition to blood, you will also need ground pork, which can be easily found at your local grocery store. Pork fat is also used to add flavor and moisture to the sausage.
Rice and Seasonings
Rice is another essential ingredient in Chinese blood sausage. It helps to bind the other ingredients together and adds a nice texture to the final product. You can use any type of rice, but sticky rice is commonly used in this recipe. As for seasonings, you will need five-spice powder and soy sauce to add depth and flavor to the sausage.
Additional Ingredients
Apart from the main ingredients, there are a few other items that are needed to make Chinese blood sausage. These include casing, which can be found at specialty stores or online, and green onions for garnish. You may also add other ingredients such as garlic, ginger, and chili flakes to customize the flavor to your liking.
The Steps
Preparing the Ingredients
Start by soaking the sticky rice in water for at least 2 hours. Next, mix together the ground pork, pork fat, and soaked rice in a large bowl. In a separate bowl, mix together the pig's blood, five-spice powder, and soy sauce until well combined. Add the blood mixture to the pork mixture and mix well. This will ensure that all the ingredients are evenly distributed.
Stuffing the Casing
Using a sausage stuffer or a funnel, carefully stuff the mixture into the casing, making sure to push out any air pockets. Tie the ends of the casing securely with kitchen twine. You can also form the sausage into smaller links if desired.
Cooking the Sausage
To cook the sausage, you can either boil or steam it. If boiling, place the sausage in a pot of boiling water for about 20 minutes. If steaming, place the sausage in a steamer and steam for approximately 30 minutes. Once cooked, remove from heat and let cool before slicing and serving.
In Conclusion
Making Chinese blood sausage may seem daunting, but with the right ingredients and steps, it can be easily recreated at home. This unique and flavorful dish is a must-try for any adventurous foodie. So next time you're feeling adventurous in the kitchen, give this traditional Chinese blood sausage recipe a try and impress your friends and family with your culinary skills.
