Buckwheat Sausage

Buckwheat Sausage

        Buckwheat sausage has been a traditional snack in Shanxi Province since ancient times, especially popular in areas such as Qi County, Taigu, Yushe, and Wenshui. It is well-suited for cooling down in hot weather, making it a favored summer food among locals, along with Shanxi liangpi (cold noodles) and liangfen (cold jelly). It can also be eaten as a snack or even as a full meal. The preparation method of Shanxi-style buckwheat sausage is quite unique and often passed down through generations within families. It has a smooth, delicate texture that is refreshing and satisfying, never getting tiresome even when eaten frequently. It's simple to prepare—just slice and serve as needed—and tastes even better when topped with a secret-seasoned broth. Despite the name "sausage," buckwheat sausage has nothing to do with animal intestines or typical meat sausages.

        The earliest form of sausage evolved from blood sausage: pig’s blood stuffed into casings and boiled was called “blood sausage” (still found today in the northeastern regions). Later, a mixture of pig’s blood and buckwheat flour was used, also steamed in casings, retaining the name “blood sausage” (still common in northern Shaanxi and Lüliang in Shanxi). Eventually, some versions used only buckwheat batter, and the leftover batter was steamed in a dish, known as “vegetarian sausage.” Over time, this evolved into the current version made purely of buckwheat, containing neither blood nor casing. This naming convention is most common in the Taiyuan area and central Shanxi, while in other places it may also be called “bowl tofu.”

        The dish is made by mixing buckwheat flour into a thin, watery batter, then steaming it in a special mold placed on a steamer rack lined with cloth. Once steamed, it is cut into slices about 3 cm wide and 5 cm long with ridged edges and then pan-fried (or simmered) in a flat-bottomed pan. Oil is added to the pan first—traditionally donkey fat, hence the saying “donkey-fat simmered (or fried) buckwheat sausage”—but nowadays peanut oil or cottonseed oil is more commonly used. A metal ring is placed around the frying pan, and the cooked slices are placed on the ring. Buckwheat sausage must be eaten with a dip of mashed garlic—without it, the flavor just isn’t the same. Street vendors selling fried buckwheat sausage are a common sight. With its fragrant, soft texture and delicious taste, it is an authentic Wu'an specialty.

Functions and Contraindications

        Buckwheat has health benefits such as relieving coughs, calming wheezing, disinfecting, and reducing inflammation. However, those with low blood sugar or cold-deficiency spleen and stomach conditions should avoid it. Buckwheat has antibacterial, anti-inflammatory, cough-relieving, and phlegm-reducing properties, which can help alleviate cough symptoms. Additionally, its anti-inflammatory effects are related to the flavonoids it contains. These flavonoids effectively combat pathogenic bacteria, helping to ease symptoms of respiratory or intestinal inflammation. The chromium in buckwheat is a substance that lowers blood sugar and is also cooling in nature, so it is not suitable for people with low blood sugar, cold-deficiency spleen and stomach, or sensitive constitutions.

Ingredients

Buckwheat flour, wheat flour, salt, alum, water

Method

1. Place buckwheat flour and wheat flour in a bowl. Add salt, alum, and water, stirring until the mixture becomes soft. Stir in one direction, gradually adding water until it forms a thin, smooth batter. The batter should be thick enough to form a thread-like strand when lifted with your hand.

2. Clean small 4-inch (about 10 cm) dishes, lightly brush them with oil, and arrange them in a steamer. Pour two-thirds of the batter into each dish, cover, and steam until cooked. Once cooled, remove and slice into strips.

3. The sliced buckwheat sausage can be stir-fried with bean sprouts or served cold as a salad.