Guangxi smoked blood sausage is based on pig blood, pig hard fat, pig skin, cow blood as raw materials, equipped with a variety of spices, after deep processing of local characteristic sausages, deeply liked by the local people, the product is suitable for all ages.
Northeast farmhouse cuisine
The specific method steps to make smoked blood sausages are as follows:
1: Raw meat selection
Select fresh pig fat, pig skin, pig blood, and cow blood that have passed the industrial and commercial inspection, and cut the pig fat into 3 cm cubes.
Northeast farmhouse cuisine - pig blood sausage
2) Steam
Put it in hot water and steam the pork skin at 100 degrees for 30-40 minutes.
3) Ground meat
After the skin is slightly cooled, repeat the twisting 2-3 times with a meat grinder with a plate hole of 2 mm.
Delicious black pudding sausage. Delicious black pudding sausage.
4: Dry
Put the grated pork skin in a pot and steam it to make a skin cake.
Black pudding, white pudding and sausage black pudding, white pudding and sausage
5: Stir
Raw blood requires freshness, mechanical removal of blood fibrin, and 30 mg of nitrite is added to each liter of blood. Adding salt when the blood is not yet cold can make the finished product look better. After carefully chopping the cakes, blood and seasonings, move into a blender and stir with the fat served in hot water.
Sliced duck blood from hot pot ingredients on a white porcelain plate
6: Filling
It is poured into the casing of pig cecum or cow intestine for cooking and smoking. Cooking, smoking, cooking temperature is 85 degrees, cooking time can be in the range of 90-120 minutes, smoking time is 2-3 days.
Wooden trays and spices containing blood sausages are placed on wooden tables
7) Ingredient formula
Pig hard fat 4.8 kg, pork skin 2.4 kg, pig blood 1.6 kg, bovine blood 1.2 kg, salt 0.3 kg, nitrite 0.7 kg, bovine blood 1.2 kg, pepper 20 g, nutmeg 10 g, sweet oregano 5 g, cloves 5 g, cinnamon 2 g, thyme leaf 3 g, bell pepper 3 g, ginger wine 3 g, monosodium glutamate 20 g, lemon extract 10 g.
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