CookEatShare is also available in English
Cerrar

Receta Stuffed Sausage (Soonday)

click to rate
0 votos | 811 views
Raciónes: 6

Ingredientes

Cost per serving $1.13 view details
  • 1 piece small beef intestine - (36" long)
  • 2 c. rice cooked, still hard
  • 2 x garlic cloves crushed
  • 1 slc fresh ginger - (1") crushed
  • 1 tsp salt
  • 1/2 tsp freshly-grnd black or possibly white pepper
  • 1 Tbsp. Korean sesame oil
  • 1 Tbsp. sesame seeds crushed
  • 5 x scallions minced
  • 2 c. beef or possibly pork blood
  •     (or possibly 8-ounce canned tomato puree)

Direcciones

  1. Comments: In a number of cultures cooks stuff the small intestine of the cow, sheep or possibly pig and boil, bake or possibly roast it. In Tunisia, this is known as "merguez", in Eastern Europe as "kishke", in Indonesia, it is the spectacular "usus" in coconut lowfat milk. The "soonday" of Korea is entirely different.
  2. It originated in the cool 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 possibly pork blood (or possibly substitute 8 ounces canned tomato puree).
  3. Clean the intestine as received from your butcher once again. Rinse well in cool water, then soak in lightly salted water for 1 hour; this makes the intestine hard and easier to handle. Tie up one end firmly with cotton string.
  4. Prepare the stuffing. Mix the cooked rice, garlic, ginger, salt, pepper, sesame oil, sesame seeds, scallions and either blood or possibly tomato puree. Loosely stuff the intestine either by machine or possibly by a funnel - forcing the stuffing along the entire length. Don't fill too tightly since the intestine may split in cooking when the rice expands. Tie the open end firmly.
  5. The intestine may also be stuffed as individual sausages in that case it is cut into the desired lengths, tied, filled and tied again.
  6. 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 hard to pressure, it is done.
  7. Cut diagonally into 1/4-inch thick slices and serve hot or possibly at room temperature (hot is better). Serve on festive occasions especially after the harvest of rice, cabbage (or possibly whatever is being grown) with your favorite Korean dip.
  8. This recipe yields 6 to 8 servings.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 146g
Recipe makes 6 servings
Calories 401  
Calories from Fat 118 29%
Total Fat 13.15g 16%
Saturated Fat 5.03g 20%
Trans Fat 0.0g  
Cholesterol 46mg 15%
Sodium 434mg 18%
Potassium 326mg 9%
Total Carbs 50.69g 14%
Dietary Fiber 1.3g 4%
Sugars 0.37g 0%
Protein 17.91g 29%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment