Text 5445, 85 rader
Skriven 2008-04-14 19:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: coagulated pig blood
============================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Oh and if anyone needs coagulated pig blood in blocks, let me know.

That kind of offer can only be found in an echo like this.
                                             
Hey isn't interstate trafficking in pig's blood prohibited? [g]


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: SOONDAY (KOREAN STUFFED SAUSAGE)
 Categories: Sausage, Korean, Pork, Beef, Offal
      Yield: 6 servings
 
      1    Yard small beef intestine
      2 c  Rice, cooked but still firm
      2    Garlic cloves; crushed
      1 sl Fresh ginger, 1", crushed
      1 ts Salt
    1/2 ts Pepper; black or white
      1 tb Korean sesame oil
      1 ts Sesame seeds; crushed
      5    Scallions; chopped
      2 c  Beef or pork blood
 
  "In a number of cultures cooks stuff the small intestine of the
  cow, sheep or pig and boil, bake or roast it. In Tunisia, this is
  known as "merguez", in Eastern Europe as "kishke", in Indonesia,
  it is the spectacular "usus" in coconut milk. The "soonday" of
  Korea is entirely different.
  
  It originated in the cold climate of mountainous North Korea where
  the intestines of the wild mountain pigs were used. Now it's
  prepared all over the country and brought in large buckets to the
  public markets of Pusan, Kyongu, Seoul, Taegu and elsewhere. This
  sausage stuffing is made of rice, seasonings and beef or pork
  blood (or substitute 8 ounces canned tomato puree).
  
  1. Clean the intestine as received from your butcher once again.
  Rinse well in cold water, then soak in lightly salted water for 1
  hour; this makes the intestine firm and easier to handle. Tie up
  one end firmly with cotton string.
  
  2. Prepare the stuffing. Mix the cooked rice, garlic, ginger,
  salt, pepper, sesame oil, sesame seeds, scallions and either blood
  or tomato puree. Loosely stuff the intestine either by machine or
  by a funnel -- forcing the stuffing along the entire length. Do
  not fill too tightly since the intestine may split in cooking when
  the rice expands. Tie the open end firmly.
  
  The intestine may also be stuffed as individual sausages in which
  case it is cut into the desired lengths, tied, filled and tied
  again.
  
  3. Place the soonday in a large pan, curling it around like a
  snail. Cover it with lightly salted water and bring to a boil.
  Then turn to low and cook uncovered for 3/4 hour. At the end of
  this time, insert a skewer in the soonday to test for doneness. As
  when testing a cake, if the skewer is dry and the soonday is firm
  to pressure, it is done.
  
  Cut diagonally into 1/4-inch thick slices and serve warm or at
  room temperature (warm is better). Serve on festive occasions
  especially after the harvest of rice, cabbage (or whatever is
  being grown) with your favorite Korean dip.
  
  Source: "The Korean Kitchen" by Copeland Marks
  
  From: Linda Place
  Date: 11 Jan 97
  Meal-Master Format Recipes (Mailing List) Ä
 
MMMMM
 


Cheers

YK Jim


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