Amazing mass production! Blood sausage (Sundae) steak making process - Korean food factory

Introduction

This tutorial guides you through the fascinating process of making blood sausage, known as Sundae, at a Korean food factory. Sundae is a popular dish in Korea, often enjoyed for its unique flavor and texture. This step-by-step guide will help you understand the production process, ingredients, and techniques used in crafting this traditional delicacy.

Step 1: Gathering Ingredients

To start the Sundae-making process, gather the following ingredients:

• Pig intestines: The casing for the sausage.
• Sweet potato starch: This is a key ingredient that gives texture.
• Vegetables: Commonly used vegetables include garlic, green onions, and carrots.
• Seasonings: Salt, pepper, and spices like gochugaru (Korean red pepper flakes) for flavor.
• Optional ingredients: Some recipes may include blood (pork blood), which enhances the traditional flavor.

Practical Tip

Ensure all ingredients are fresh and of high quality for the best results.

Step 2: Preparing the Casing

Before filling the sausages, you need to prepare the pig intestines:

1. Clean the intestines: Rinse thoroughly under cold water, ensuring all impurities are removed.
2. Soak in saltwater: This helps to further clean and tenderize the casing.
3. Rinse again: After soaking, rinse the intestines one more time to remove excess salt.

Common Pitfall

Neglecting to clean the intestines properly can lead to off-flavors in the final product.

Step 3: Making the Filling

Now it’s time to prepare the filling for the Sundae:

1. Cook the vegetables: Sauté garlic, green onions, and carrots until soft.
2. Mix ingredients: In a large bowl, combine the sautéed vegetables with sweet potato starch and any optional ingredients.
3. Add seasonings: Incorporate salt, pepper, and gochugaru to taste.

Practical Tip

Ensure the mixture is well-blended for even flavor distribution.

Step 4: Stuffing the Casings

With the filling ready, proceed to stuff the intestines:

1. Use a sausage stuffer: This tool helps fill the intestines evenly without tearing.
2. Fill the casing: Carefully pack the filling into the prepared intestines, leaving some space at the ends to tie off.
3. Twist and tie: Once filled, twist the ends of the casing and tie them securely with kitchen twine.

Real-World Application

Stuffing can be tricky; practice makes perfect. Consider watching demonstrations or practicing with smaller casings.

Step 5: Cooking the Sundae

Finally, you’ll need to cook the stuffed sausages:

1. Boil the sausages: Place the stuffed Sundae in a large pot of boiling water.
2. Simmer: Cook for about 30-40 minutes until fully cooked through.
3. Cool down: Once done, remove from water and let cool before slicing.

Practical Tip

You can also grill or pan-fry the Sundae for added flavor and texture.

Conclusion

Making blood sausage (Sundae) is an intricate process that blends tradition with technique. By following these steps—gathering ingredients, preparing the casing, making the filling, stuffing, and cooking—you can recreate this beloved Korean dish at home. For an authentic experience, consider pairing it with traditional sides like kimchi or rice. Happy cooking!