Pig blood sausage

Pig blood sausage

　　Pig blood sausage

　　Pig blood sausage is primarily made by thoroughly cleaning the pig’s large intestine. The pig’s blood is mixed with glutinous rice, along with ingredients such as tsao-ko, fennel seeds, and salt. After mixing the glutinous rice evenly, a bamboo tube with a sharpened tip is inserted into the large intestine. A rice scoop is then used to pour the mixed pig blood and glutinous rice into the bamboo tube, which funnels it into the intestine. Once filled, the sausage is tied with string to a bamboo pole and sun-dried for ten days to half a month before it can be eaten. It can be boiled, pan-fried, or stewed. Pig blood sausage has a delicious taste and can help invigorate the spleen and stomach. It also moistens the intestines, making it an especially nutritious food for pregnant women, the elderly, children, and those with intestinal conditions.