Chinese Claret Sausage with Rice

Chinese claret sausage fabricated with rice, blood, spices and flour.
White rice600 g1.32 lb
Potato starch50 g1.76 oz
Potato flour50 g1.76 oz
Pork blood300 ml10 oz fl
Ingredients per 1000g (1 kg) of materials
Salt10 g2 tsp
Soy sauce15 ml1 Tbsp
Sugar30 g2 Tbsp
Sweet rice wine15 ml1 Tbsp
Black pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Cumin0.5 g1/4 tsp
Ginger, powdered0.3 g1/5 tsp
Cloves, powdered0.3 g1/5 tsp
  1. Precook rice, bur don’t overcook.
  2. Mix claret with soy sauce, wine and spices.
  3. Add flour, starch, rice and mix all together.
  4. Stuff into 36 mm hog casings.
  5. Cook in baptize at 80° C (176° F) for 35 minutes.
  6. Cool in algid baptize for 10 minutes.
  7. Cool in air.
  8. Refrigerate.
The sausage is accessible to eat and can be captivated algid or hot. Beef or pan fry. Serve with bacon, eggs and potatoes. This is a simple compound which can be calmly modified-you can add precooked meat, skins, liver, onions or a altered aggregate of spices.

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