Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
26 minutes ago, liuzhou said:As I was taught to make this, we don't even add the rice one but, being a national dish, you can imagine how many variations there are. My personal advice is that you focus on those two I mentioned above and, should you want to try the rice one, then go ahead and add that third type.
Funnily enough, the only blood sausages I can get use rice as the filler!
17 minutes ago, liuzhou said:As I was taught to make this, we don't even add the rice one but, being a national dish, you can imagine how many variations there are. My personal advice is that you focus on those two I mentioned above and, should you want to try the rice one, then go ahead and add that third type.
Funnily enough, the only blood sausages I can get use rice as the filler!
