Doi Huyet

Doi Huyet is a Vietnamese blood sausage

MeatsMetricUS
Pork, semi-fat500 g1.10 lb
Pork blood500 ml1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Lemon grass, chopped20 g2 Tbsp
Green onions30 g1 oz
Ngo om (rice paddy)20 g2 Tbsp
Cilantro, chopped20 g2 Tbsp
Fish sauce15 ml1 Tbsp
Instructions
  1. Grind pork through 1/4” (6 mm) plate.
  2. Chop green onions, rice paddy and cilantro leaves.
  3. Mix everything together.
  4. Stuff into 36 mm hog casings, tie off into links 6” (15 cm) long.
  5. Cook in water at 80 C (176 F) for 35 minutes.
  6. Place in cold water for 10 minutes. Remove, dry briefly and refrigerate.
Notes
Ngo om (Limnophila aromatica) is a tropical flowering plant native to Southeast Asia, where it flourishes in hot temperatures and grows in flooded rice fields. The best substitute for ngo om is probably cumin.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs