My wife and I are having friends over tomorrow for a sausage fest. We're making soondae--Korean blood sausage. The process starts the night before assembly because you have to boil pig snouts in an aromatic broth, chop up the snouts, reduce the broth, and mix it back together to cool off in the fridge and form a type of aspic. That then gets combined with pork fat, glutinous rice, sweet potato vermicelli, scallions, spices, and blood before being stuffed in casings. I'll post more process pictures as I take them and will make sure to include pictures of the grilled, finished product.
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Ok, this is new to me. -
Interesting, following to see the end product.Comment
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Things that would have never occurred to me that actually exist. I am somewhat repelled and fascinated at the same time. I hope it is worth the effort!Comment
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Good to know that someone else will have eaten pig snouts also. My mom use to make a delicious pea soup with pig snouts. She would boil them with the peas, remove and fry them up, and add them back to the soup. Maybe why split pea soup is still my favorite. She did something similar with bean soups too.
P.S. My dad owned the local grocery and butcher shop so we ate a lot of the leftover meats after butchering.Comment
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That sounds really good! When I lived near an Asian supermarket that sold roast pork, every so often I would buy one of the heads for $5, throw it in the crockpot with some beer and aromatics, shred it, fry it, and make tacos. When my last girlfriend tucked right in to a plate of those tacos with no hesitation, I knew she was destined to be my wife.
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Now this is what this site is all about!!!!!! Love it! Can’t wait to hear about!!Comment
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Oh my ! I can’t go the blood part. I have no idea why, I just can’t. I love ya brother but I’m going to run grab a burger while y’all have dinner.Comment
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This is new to me, too. Also, I am pleased to observe that in this era of highly processed foods that the main ingredient in pork blood is indeed, pork blood.
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I remember one time in Seoul, Korea, we went off the beaten path and came across a shop with a table display on the sidewalk with nicely stacked pigs heads. Must of been at least a dozen. All upright and looking in the same direction. So cool.Comment
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I stand corrected about being repelled. At my old job, the team made morcilla after a trip to Spain or Argentina. It was tasty!Comment
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I'm calling this one a BIG WIN!
Making soondae was a lot of messy work, but the end result was phenomenal--better than any store bought version I've ever had. The flavor was a little sweet, slightly hot, and pretty complex from all of the aromatics and spices in the aspic broth. With all that pork, pork fat, and blood there was a chance it could have turned out to be a heavy, dense sausage but the rice and vermicelli kept it light with a little mochi-type chew to it. I used LEM hog casings, which have never let me down, so it got a nice crispness when we fried up a test link.
The aspic had the whole house smelling fantastic last night and even this morning. It set up perfectly overnight in the fridge, so it was easy to cut into cubes to add to the grind mix.
Here are a few pics from the beginning of the job today. I'll have more to share on Monday when my guests/helpers send me the pics they took. (The bottle was a gift from my helpers, who went home with about 10 lbs of sausage.)
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A few more photos...
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More pics.
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