Chinese-style blood sausage

Chinese-style blood sausage

By
From
Green Pickled Peaches
Serves
4
Photographer
Chris Chen

This may be a rather cowardly way out for one with a slight fear or apprehension of eating offal: the blood in the sausage is disguised by interesting flavourings and textures so that it isn’t the main focus. This is designed to be presented like a plate of charcuterie ... a sort of Chinese version.

For the sausages

Ingredients

Quantity Ingredient
300g fat-streaked pork belly, finely diced
100g caster sugar
700g pork shoulder meat
200g pig’s blood
1/2 tablespoon ginger juice, (see glossary)
1 tablespoon five-spice
20g salt
1 tablespoon ground white pepper
1 tablespoon brandy
1 tablespoon chinese rose wine
1/2 teaspoon dark soy sauce
250g sausage casings or pig intestines, well rinsed

For the kidneys

Quantity Ingredient
2 pig’s kidneys
50g sugar
75ml sake
1 teaspoon salt
250ml dark chicken stock
1 tablespoon ginger juice, (see glossary)
1 1/2 tablespoons vegetable oil

For the vegetables

Quantity Ingredient
2cm piece of ginger, bruised
200ml rice vinegar
1 teaspoon sugar
1/2 teaspoon sesame oil
1 stem celtuce
100g kohlrabi
1 teaspoon salt
2 teaspoons extra virgin olive oil

Method

  1. Make the sausages:
  2. Put the pork belly in a large bowl and toss with 1 tablespoon of the caster sugar. Set aside for 30 minutes. Use a meat mincer to finely grind the pork shoulder, then add to the bowl. Stir the pig’s blood and ginger juice together and add to the bowl. Add the rest of the ingredients except the casings. Mix vigorously until the mixture comes together in a lump. Use a funnel or a sausage machine to stuff the filling into the sausage casings, tying each sausage off with string at 15 cm lengths. Heat a pot of water to 75°C and poach the sausages for 20 minutes. Drain, then set aside to cool. Preheat a gas oven to 50°C. String the sausages up on a rack in the oven and leave them overnight, or until they start to dry and wrinkle. Leave to age for 3 or 4 days in a cool dry spot before use.
  3. Prepare the kidneys:
  4. Peel off and discard any membrane from the kidneys and slice in half lengthways. Put them on a chopping board, cut side up, and trim the tubes at the core by shaving that side of the kidney with the blade of the knife at an oblique angle. Score the outer surface with perpendicular cuts. Blanch for 5–6 seconds in boiling salted water. Transfer to a rack to dry slightly while preparing the next step.
  5. Put the sugar in a dry saucepan and melt over medium–low heat. When it colours and caramelises, add 2 teaspoons of water to dissolve the caramel. Add the sake and, when the alcohol has cooked off, add the salt, stock and ginger juice. Let the mixture reduce until quite syrupy. Quickly dip the drying kidneys in the liquid and then set aside again on a rack to dry for about 1 hour. Cut into 2 cm thick rectangles. Heat the oil in a frying pan and fry the kidneys until they curl and colour. Season with some salt and white pepper.
  6. Prepare the vegetables:
  7. Put the ginger, vinegar and sugar in a pan and bring to the boil. Cool, then stir in the sesame oil to make a marinade. Peel the tough outer skin off the celtuce. Cut into 5 cm lengths and slice into thin cross-sections. Blanch in boiling salted water, refresh in cold water and dry thoroughly on paper towels. When cool, put in a clean bowl, add the marinade and leave for about 2 hours. Peel the kohlrabi and slice into very thin discs. Put in a bowl with the salt, toss well and leave for 10 minutes. Rinse, drain and squeeze gently to get rid of any excess moisture. Toss with the olive oil.
  8. Assemble the dish:
  9. Pan-fry the sausages in oil and then cut into 2.5 cm lengths. Arrange on a plate with the sautéed kidneys, celtuce and kohlrabi.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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