Saturday, March 23, 2013

Filipino Blood Sausage

Had some pig blood left from the Dinuguan recipe, but what to do with it. There are plenty of blood sausage recipes mostly from Europe, but very little from Asia that I could find, Soondae from Korea, Doi huyet from Vietnam. Also came across a Hawaiian Kulana sausage but it's a store brand and a Dinuguan recipe from ChefBitoy. The following is a variation of the youtube recipe.

8oz pork belly with skin chopped
16oz ground pork shoulder
2c pig blood
1 large onion chopped
1c mochi rice flour
6 cloves garlic
1/2 lemon juiced
1/3c patis
3tbsp fresh ground pepper
1tbsp Hawaiian salt

Combine all ingredients, mix thoroughly. I have no access to pastured casings so I opted for cling film. Using 1 cup measure, scoop onto film and roll tightly. Place sausages into steamer and cook for 1hr.

Once cool enough to handle one roll was sliced and fried. Served with poached eggs and julienne sweet potato.

The sausage was pretty damn good! Enjoyed the flavor but next time it needs more spice and sour, will add chilies and increase lemon next time. Crispy exterior and creamy interior, loved the chewy bits of skin. 

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