Soondae can be made with squid and other high-protein ingredients, but its most popular form is made by mixing pork’s blood with cellophane pasta and sticky rice. (Barley, fermented soybean paste, kimchi, bean sprouts, and perilla leaves also make appearances in regional variations of the sausage.)
Sundae (Korean: 순대 [sun. dɛ], sometimes anglicized as soondae) is a type of black pudding in Korean cuisine. It’s a popular street food in both North and South Korea, generally made by steaming cow or pig intestines stuffed with various ingredients
It’s made from lamb’s blood and tallow, rye flour and oats and is traditionally placed in pouches sewn from the lamb’s stomach. It is usually boiled in its skin, eaten hot or cold, sometimes sliced and fried. After cooking, it is often preserved in fermented whey and acquires a distinctly sour taste.
They are slightly fishy, with no really dominant flavors or spices.
Because when we think of a sausage, it’s usually made with ground pork, beef, or chicken, but the shelled sausages you’ll find in Korean supermarkets and convenience stores have fish as the main ingredient . Yes, pollock fish paste.
INGREDIENTS: Pollock Meat, Egg, Wheat, Milk, Soy Protein, Sorbitol, Sugar, Salt, Onion, Garlic, Malt Syrup, Carrageenan, Sodium Pyrophosphate, Glucose, Black Pepper, Agar, Monosodium Glutamate, Soybean Oil, Polypropylene Glycol.
Some local specialties are morcilla, longaniza and chorizo. Morcilla, like in most Spanish-speaking countries, is basically boiled pig’s blood in pig’s intestines (black pudding in English).
It can be made from fresh pork, pork fat, liver, and sometimes chicken and is typically as sweet as it is savory, with a rich, dense, emulsified texture.
Remove the stems from the perilla leaves, then roll them up and cut into thin strips. Put aside. Boil the black pudding and do not remove the black pudding from the cling film! Cook for 5 minutes if chilled and 8 minutes if frozen. Then remove and leave on the counter for 5-10 minutes rest.
This “pink sausage” was a big hit among Koreans (because it was locally made and even cheaper than SPAM – which was hard to source). It consisted mainly of mixed pork, cornstarch and flour.
Ingredients. Pollock Meat, Egg, Wheat, Milk, Soy Protein, Sorbitol, Sugar, Salt, Onion, Garlic, Malt Syrup, Carrageenan, Sodium Pyrophosphate, Glucose, Black Pepper, Agar, Monosodium Glutamate, Soybean Oil, Propylene Glycol.
The packaging makes it unique and represents the brand itself. This one is halal because they use pollock meat (명태) which is fish based. Another thing, it’s instant, no need to cook, all you have to do is grab and eat! There are three flavors available – Tteokbokki, Cheese and Original.
“This sausage may contain tiny black bits,” the packaging helpfully states. “These are fragments of fish skin.” The snack is like a sausage made from fish and formed into a tube. It just about crosses the fishy fish line in inconvenience, but it’s the sugar taste that puts you off.
Nipponham Group Arabiki Japanese-Style Pork Sausage
‘Arabiki’ is a Japanese word meaning ‘coarsely ground’. Our signature Arabiki sausages are succulent, succulent with a slightly sweet and mild smoky flavor.
4 ways to eat fish sausage
Raw sausages can be boiled, fried, smoked, steamed or even microwaved. Fish sausage can be placed in a casing, formed into a patty, or sliced as a topping: 1.
This sausage can be served as a simple snack, dipped in a salt/chili flake mix, sprinkled with shichimi togarashi or even a chilli sambal. It can be used as a tasty component in porridge and soups (e.g. Sundae-gukbap 순대국밥).
Bite a tiny hole in one end of the sausages and then peel off the plastic – at least that’s how my friend does it… Otherwise I have to agree beafan that they taste very mingon.
The salt treatment in sausage can cause it to retain a pinker color than regular ground beef at a certain temperature. The fact that you used a trustworthy thermometer and that the sausages were well within the safe range (even conservative 165 F is more than enough) indicates that the sausages were perfectly safe.
Spanish chorizo is usually a cured and hard sausage made from roughly chopped pork. It’s often made with cuts of pork such as loin, cheek, belly, and sometimes the shoulder, although it always includes backfat because of its high fat content (via Masterclass).