Soondae is Korean blood sausage made by mixing pork blood with cellophane noodles and glutinous rice.

Rice400 g2 cups
Cellophane noodles200 g7 oz
Blood400 ml13 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Ginger, finely diced15 g1 Tbsp
Red peppers, ground3.0 g2 tsp
Garlic10 g3 cloves
Sesame oil15 ml1 Tbsp
Sesame seeds, toasted1.0 g1 tsp
Miso paste15 g1 Tbsp
Scallions4 stalks
  1. Cook rice.
  2. Soak noodles in warm water until soft. Drain and chop with knife.
  3. Finely chop the scallion.
  4. Mix rice, noodles and all ingredients with blood.
  5. Stuff loosely into 36 mm hog casings. Tie the ends together to make a ring.
  6. Cook in water at 80° C (176° F) for 35 minutes.
  7. Keep refrigerated.
You can toast fresh sesame seeds in a pan until golden brown.
Cellophane noodles also known as Chinese vermicelli, crystal noodles, or glass noodles are a type of transparent noodle made from starch and water.

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