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Northeastern Blood Sausage
Slices of blood sausage, pork belly and sauerkraut, each blanched in seconds, fanned out on a plate and eaten with a hot garlic-soy-chilli dip. Adapted for a home kitchen from the original ClouChef R&D report — 东北血肠, report 73.
Original poster image from clouchef.com (poster: 东北血肠_73.jpeg). This is the hero poster only, not a step-by-step photo set.
Prep: 50 minutesCook: 3 minutesTotal: 53 minutesServings: 2Difficulty: Easy–MediumRegion: Northeast ChinaFlavour: Savoury, garlicky, lightly spicy
Why this works
The report's entire method is about seconds, not minutes. Blood sausage slices 0.8 cm thick go into a large volume of boiling water — at least ten times the sausage by volume, so the temperature does not crash — and come out after about ninety seconds, when they float and are heated through, then into ice water for five seconds to stop the cooking. That flash of cold is what keeps the texture slippery outside and tender inside; leave the slices in hot water and they turn hard and crumbly. Pork and sauerkraut get an even shorter dip, fifteen to twenty seconds, just to warm through and melt the fat slightly. Everything is then arranged, not tossed: sauerkraut underneath, pork and sausage fanned alternately on top, with blanched herbs scattered over. The dip is heated too — garlic scalded with 180 °C oil or microwaved to 75 °C — because the report treats raw garlic as a safety risk, not a garnish.
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Ingredients
| Ingredient | US | Metric | Substitute / note |
|---|---|---|---|
| Pork blood sausage | 7.1 oz | 200 g | Pre-cooked, fresh or frozen; thaw at room temperature for 30 minutes, never microwaved (adaptation per report). Sliced 0.8 cm thick. |
| Pork belly | 1.1 oz | 30 g | Thinly sliced, parboiled to eighty percent done (see steps). |
| Northeastern sauerkraut | 1.8 oz | 50 g | Rinsed once, squeezed dry, shredded. |
| Garlic, minced, for dip | 0.5 oz | 15 g | Scalded with hot oil or microwaved to at least 75 °C per the report. |
| Light soy sauce, for dip | 1.3 tbsp | 20 ml | — |
| Chilli oil, for dip | 2.0 tsp | 10 ml | Homemade or store-bought. |
| Coriander | 0.2 oz | 5 g | Blanched 3 seconds in boiling water. |
| Scallion greens | 0.1 oz | 3 g | Blanched 3 seconds in boiling water. |
| Ginger slices and cooking wine | to taste | to taste | For parboiling the pork; quantities not given in the report (adaptation, labelled). |
Equipment
- Large pot — water volume must be at least 10 times the sausage volume (adaptation per report)
- Bowl of ice water
- Timer
Steps
- Thaw the sausage. Take the blood sausage from the freezer and thaw at room temperature for 30 minutes. Do not microwave-thaw it or it breaks.
- Parboil the pork. Put the pork belly in cold water with ginger and cooking wine, bring to a boil and cook until a chopstick inserts easily, about 15 minutes. Cool, slice thin, and refrigerate until needed. Simmer the sauerkraut in the pork cooking liquid for 15 minutes, lift out and squeeze dry.
- Blanch everything. Bring a large pot of water (or hot meat broth) to a full boil. Add the blood sausage slices and cook until they float and are heated through, about 90 seconds. Lift out at once, plunge into ice water for 5 seconds, and drain. Dip the pork slices and sauerkraut for 15–20 seconds until warm and the fat just melts; drain.
- Make the dip. Scald the garlic mince with oil at 180 °C, stirring, or microwave on high until the centre reaches at least 75 °C (about 10 seconds). Mix with soy sauce and chilli oil.
- Blanch the herbs and plate. Blanch the coriander and scallion greens in boiling water for 3 seconds, drain, and cut. Lay sauerkraut on the plate, fan pork and sausage slices alternately on top, scatter the herbs, and serve with the dip on the side.
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Technique: Technique: ninety seconds, then ice
Thickness and water volume are the controls: slices at 0.8 cm, water at ten times their volume, ninety seconds total — about sixty seconds after floating. Thinner slices shatter, thicker ones stay cold inside, and too little water drops the temperature so the sausage stews instead of flashing through. The five-second ice bath is not optional: it stops carry-over cooking dead.
Variations
- No sauerkraut: the plate loses its sour counterpoint; pickled cabbage, well rinsed, is the nearest stand-in (adaptation).
- Milder dip: leave out the chilli oil and the garlic-soy dip still works, though the report's version includes it.
Frequently asked questions
Why thaw at room temperature?
The report forbids microwave thawing because uneven heating breaks the sausage before it ever reaches the pot.
Why ice water?
Five seconds in ice water at or below 5 °C stops the sausage cooking further, keeping it slippery outside and tender inside.
Can I use a different blood sausage?
Other blood sausages vary in firmness; the 90-second timing is calibrated for Northeastern pork blood sausage, so adjust by checking the centre is hot through.
Storage
Best eaten immediately after blanching. Leftovers keep 1 day refrigerated; reheat in boiling water briefly until steaming hot throughout and do not reheat more than once.
Northeastern Blood Sausage — Recipe Card
Slices of blood sausage, pork belly and sauerkraut, each blanched in seconds, fanned out on a plate and eaten with a hot garlic-soy-chilli dip. Adapted for a ho
Prep: 50 minutesCook: 3 minutesTotal: 53 minutesServings: 2
Ingredients: 200 g blood sausage; 30 g pork belly; 50 g sauerkraut; 15 g garlic; 20 ml soy sauce; 10 ml chilli oil; 5 g coriander; 3 g scallion greens.
Steps: 1) Thaw sausage 30 minutes at room temperature. 2) Parboil pork about 15 minutes; simmer sauerkraut in the liquid 15 minutes. 3) Boil sausage slices about 90 seconds; ice bath 5 seconds; dip pork and sauerkraut 15–20 seconds. 4) Make hot garlic-soy-chilli dip. 5) Blanch herbs 3 seconds; plate sauerkraut, fanned pork and sausage, herbs; serve with dip.
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Source note: ingredients, quantities and steps are adapted from the original ClouChef R&D report for 东北血肠 (data/reports/73.md). The report's pricing, margin and marketing sections are deliberately omitted here; no B2B cost is presented as a home-cook cost. Original poster image: clouchef.com (东北血肠_73.jpeg).