What is blood sausage?

Blood sausage is the traditional food of the northern people, slaughter pigs (sheep), with a large pot with some salt water to catch the blood, and then stir the blood, so that it does not coagulate, mixed with chopped pork (sheep) and onion mince, salt, ginger, pepper and other seasonings after the sausage, tied up tightly bundled, put into a pot to cook into. Sliced and eaten while hot, or make sauerkraut blood sausage white meat at the same time into the blood sausage flavor, oil, but not greasy.

White meat blood sausage, from the ancient emperor and patriarchal sacrifices used in sacrifices evolved. According to the "Manchurian rituals for gods and goddesses - ritual note chapter" records, the Manchus have long believed in shamanism, the process of sacrifice, the pig as a sacrifice. This kind of meat is called "Fukushima" or "white meat". The so-called blood sausage, that is, "the Department of Manchuria a man into the high table, bend a knee crisp, blood in the intestines, but also cook the pot", this is the blood sausage, commonly known as "white meat blood sausage". Shenyang and Jilin region in the Qing dynasty opened the White Meat Museum, are part of the blood sausage, the Liaoning and Jilin Province, the unique traditional dishes of the Manchu people. White meat and blood sausage selection of sophisticated materials, fine production, seasoning flavor; white meat fat but not greasy, meat rotten mellow, bright blood sausage, fresh and tender; with chives, curd, chili oil, garlic and other condiments, more mellow and fragrant, fresh and crisp.