Blood Tamales Sausage

Blood Tamales Sausage

　　Every year in the twelfth lunar month, Dong women are busy making "blood tamales sausage."

　　　　First, soak an appropriate amount of glutinous rice with some salt. When butchering the pig, collect the last of the pig’s blood in a basin as the flow slows, and clean the pig’s large intestine. Pour the blood into the drained glutinous rice, then mix in seasonings such as scallions, ginger, five-spice powder, and soy sauce, and stir well. Then pierce small holes in it, hang it by the hearth to dry, and it’s ready to eat.

　　　　When eating, take a section, wash and slice it into rounds, then stir-fry with seasonings such as tea oil (or vegetable oil), dried chili peppers, and garlic. It’s not greasy, has a pleasant texture, and leaves a lingering aftertaste.