Sundae – Korean Blood Sausage (Smoked)
Sundae is a traditional Korean sausage classically steamed, presented here in a smoked variation. It is filled with pig's blood, glass noodles, glutinous rice, and tofu, giving it a unique creamy-savory texture. Light smoking over beech wood adds extra depth without masking the delicate balance of the filling.
Ingredients(for 1 kg)
Instructions
Preparing the filling
30 minutesSoak glass noodles in warm water for 20 minutes, drain, and cut into 3-4 cm pieces. Cook glutinous rice according to package instructions. Crumble the tofu by hand and squeeze out excess water. Mix all filling ingredients with the strained pig's blood, salt, pepper, and sesame in a large bowl.
Stuffing and Tying
30 minutesSoak pork casings (Ø 36-40 mm) well and place onto the stuffing tube. Fill the mixture evenly and not too tightly, as the filling expands during cooking. Tie off every 15-20 cm. Pierce gently several times with a needle.
Pre-steaming
20 minutesSteam the filled sausages in a steamer basket over boiling water for 20 minutes. This stabilizes the filling and prevents the casing from bursting during subsequent smoking. Allow to cool briefly after steaming and pat dry.
Smoking
2-3 hoursBring the smoker slowly to 80-95 °C and add beech wood chips. Hang the sausages and finish smoking with light smoke at this temperature for 2-3 hours until the core temperature reaches 72-75 °C and the casing has taken on a golden-brown color.
Pro Tip
Pig's blood should be as fresh as possible and well-strained before use. The sausages must not burst during smoking — therefore start at a low temperature and increase slowly.
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