Sheep Blood Sausage

Sheep Blood Sausage

　　　Sheep blood sausage has disappeared in Beijing. In 1987, I had my last bowl at a Hui Muslim food stall on East Fourth West Avenue. From then until now, over 17 years have passed without a single trace of the sausage. This past Spring Festival, I took time to visit the Temple Fairs at Ditan Park, Dongyue Temple, and White Cloud Temple, but came away disappointed each time.

　　Sheep blood sausage is made by stuffing sheep intestines with blood, resulting in plump, rounded tubes that are gently simmered in a broth. They’re cooked alongside sheep cartilage and tendons (the cooking method is similar to that of stewed pig’s blood with vermicelli and tofu, but sheep blood sausage is sold by Muslim vendors—calling it “stewed pig’s blood” would get you scolded).

　　After long hours of simmering, the blood inside the intestines coagulates into a blood tofu-like texture. The vendor scoops out the sausages, slices them on the cutting board, and arranges the pieces at the bottom of a bowl. Some minced mutton is added, followed by hot broth, and then topped with chili, sesame, cilantro, and green onions. And that’s it—done and ready to eat.

　　Sheep blood sausage is best enjoyed with a freshly baked, still-warm flatbread. Sheep intestines have more fat than pork intestines but cost about the same, making them even more popular among locals. The white sheep fat congeals along the edges of the sausages and the bowl, giving the appearance of a layer of frost—which is how it got the name “frost sausage.” When I was a kid, my family lived on North Chang Street in Xicheng District, and my school was in Dongcheng. Every day, I’d walk past East Fourth West Avenue and Wusi Street. Back then, those areas hadn’t been demolished yet, and there was a small Hui Muslim eatery that sold frost sausage year-round. At first, it cost just 15 fen a bowl, but by 1987, when the municipal relocation began, the price had risen to 50 fen. Now, that spot has been turned into a bookstore.

　　Over the years, Beijing has been promoting the restoration of its ancient capital aesthetics and delving into folk traditions. Many local snacks that had vanished for decades have gradually made a comeback—but sadly, sheep blood sausage isn’t one of them. What a pity~~~