Northeast Sauerkraut Blood Sausage

Overview

In the Northeast, it is a classic dish that every household has eaten since childhood. In rural areas, pigs are slaughtered during the Chinese New Year. Big chunks of pork are cooked, then stewed in a big pot of sauerkraut, and finally the blood sausage stuffed with pig blood is added. It’s so fragrant——

Tags

• hot dishes
• old man
• dinner with friends
• northeastern cuisine
• winter recipes
• dinner
• aniseed
• blood sausage
• chicken essence
• light soy sauce
• old soy sauce
• onions
• pork
• sauerkraut
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 A sauerkraut plant unique to Northeast China, wash and cut it and set aside

   

2. 2 It is best to use pork belly. I use the front trough (I prefer to eat lean meat, not fatty meat), put it in the pot with cold water, add an appropriate amount of dark soy sauce, green onion, ginger, bay leaves, and Sichuan peppercorns, and cook the meat until medium-cooked

   

3. 3 Remove and cut into pieces

   

4. 4 Add more lard to the wok (if using pork belly, add vegetable oil)

   

5. 5 Add sauerkraut and stir-fry for a while

   

6. 6 Then, pour the sauerkraut into the meat soup

   

7. 7 Put all the cut meat inside, bring to a boil over high heat, and simmer over low heat. The more the sauerkraut is stewed, the better it tastes.

   

8. 8 Cut the blood sausage and set aside (made at home)

   

9. 9 When the sauerkraut is cooked, add salt, light soy sauce, and blood sausage (don’t add it too early, the blood sausage will be cooked too old and taste bad)

   

10. 10 Turn off the heat and add chicken essence

    

11. 11 When eating, it tastes better when dipped in garlic sauce (minced garlic mixed with soy sauce).