White Meat Sausage

Name: White Meat Sausage
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 40g Blood sausage; 40g Pork (back elbow); 60g Sauerkraut; 2 pcs star anise; 1 short section shallot; 3 slices ginger; Some Soy sauce; Some Thirteen incense; Some garlic

by Er Niu Gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

One of the Northeast Specialties

Ingredients

40g Blood Sausage
40g Pork (back Elbow)
60g Sauerkraut
2 pcs Star Anise
1 short section Shallot
3 slices Ginger
Some Soy Sauce
Some Thirteen Incense
Some Garlic

White Meat Sausage

1. Prepare the materials

2. Put the whole meat in cold water and blanch it, and the water will boil and you can take it out

3. Put it in cold water

4. Slice the meat

5. Slice the blood sausage, don’t cut too thin, the blood will scatter

6. Put sauerkraut, pork, star anise, green onion and ginger into cold water, boil on high heat, add thirteen spices

7. Add a small amount of soy sauce, cover and cook, turn to a low heat and cook for 30 minutes

8. Add the blood sausage and cook for another 10 minutes. Served and ready to eat

9. White meat sausage and garlic go best! It can also be eaten with fermented bean curd and mahjong. It is also delicious!

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