Yi people's blood sausage

Yi people's blood sausage

　　Among the Yi people in Ningnan, whenever a large fattened pig is slaughtered, aside from making sausages, it is also common practice to prepare blood sausage. This type of sausage is made by stuffing a mixture of pork, tofu, glutinous rice, lean or fatty pork, and other ingredients into the large or small intestines, which are then cured and smoked until dry.

　　It is crispy yet sticky, glossy in color, rich in flavor, and has a well-balanced spicy and numbing taste, making it an excellent dish to accompany alcohol. It can also be given as a gift to family and friends. The key to making it is to first clean and turn inside out the fresh pig’s large or small intestines, washing them thoroughly before setting them aside. The filling is made by mixing fresh pig’s blood with an appropriate amount of salt, along with cooked glutinous rice, tofu, some fresh pork, and then adding chili powder, Sichuan peppercorn powder, garlic, and other seasonings, stirring everything together until evenly mixed and marinated.

　　Next, tie one end of the prepared intestinal casing tightly with a small string, and slowly stuff the prepared filling into the other end. The ideal level of stuffing is when the sausage feels neither too tight nor too loose. For the large intestines, it’s better to make shorter sections. Once the blood sausage is stuffed, wrap it around a horizontal wooden stick and place it in a well-ventilated area to dry. After it has dried, hang it in the kitchen near the stove so that the smoke can enhance its flavor. When ready to eat, cut off a small section, rinse off the surface soot, slice it into rounds, and it can be fried, stir-fried, boiled, or steamed—each method yielding an exceptionally delicious result.