Name: Blood Sausage (Soondae)
Yield: Makes 10 to 12 sausages
Cuisine: Korean
Ingredients: ½ cup (118 ml) soy sauce; 1 star anise pod; 9 ounces (250 ml) sweet potato starch vermicelli; 1 tablespoon minced peeled fresh ginger; 2 bunches coarsely chopped scallions; 1 tablespoon kosher salt; ¾ cup (150 g) light brown sugar; 2 cups (450 g) pork blood; 1 tablespoon instant coffee; 6 cloves garlic, crushed; Sesame oil, for serving; Pork sausage casings, soaked, rinsed, and cut into at least ten 12-inch (30.5 cm) lengths; 2 to 3 whole cloves; 1 small onion, peeled and halved; 1 tablespoon gochugaru; 2 tablespoons freshly ground black pepper; 4 teaspoons sesame oil; 2 teaspoons minced peeled fresh ginger; 5 ounces (140 g) pork fat, cut into ½-inch (12 mm) cubes; 1 dried jujubes (optional); 1 tablespoon ground toasted sesame seeds; ½ teaspoon freshly ground black pepper; 1 tablespoon salt; 3 tablespoons perilla seeds; 2 tablespoons minced garlic; 1 pound (450 g) pork snouts, cut into large chunks; 1 teaspoon granulated sugar; 1 cinnamon stick; ½ bunch scallions, cut into 2-inch (5 cm) strips; 4 teaspoons fish sauce

Preparation info

Makes
10 to 12
sausages

Difficulty
Medium

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

This recipe is from Michael Stokes, the chef de cuisine at Insa, who hated that it was so hard to find soondae—blood sausage stuffed with glutinous rice and sweet potato noodles—that wasn’t dry, over-processed, and mass-produced. You may never make this at home, as it requires several days’ worth of steps and a sausage grinder and stuffer in addition to tracking down pork snouts, blood, and sausage casings (just ask your butcher to special order them, or visit the ne