Fragrant Blood Sausage

Fragrant Blood Sausage

　　Fragrant Blood Sausage

　　Fragrant Blood Sausage. Clean the small pig intestines and set them aside. First, soak the rice in warm water for half an hour, then drain the white rice. Add pig’s blood to the rice and mix well. Grind the mixture using a large stone mill or blender until it becomes a smooth blood-rice paste. Then stir in chopped scallions, salt, rendered pork fat scraps, star anise powder, and other seasonings. Stuff the mixture into the cleaned small pig intestines, tie off both ends, and place them in a pot. Simmer over low heat. Be careful not to use too high a flame and do not let the water boil. Stir frequently to prevent the blood sausages from bursting, which would ruin the dish. Once cooked, remove them from the pot. They can be served either sliced directly or pan-fried in a little cooking oil until golden. Serve with a dipping sauce made of soy sauce, vinegar, and MSG for an exceptionally flavorful and delicious treat.