First it was the rare burgers. Now I've moved on to just plain blood. I went to buy some kimchi and raw spinach to eat with turkey porridge, but spied some sausage-like objects at the checkout stand. And you know how much I love sausage. I asked the little old man at the cashier if it was blood sausage, and he said the key words "Yes," "Very good," and "Home made." I was sold.
They're very garlicky, not too salty, and the potential for blood sausage to be crumbly and dry is mitigated by the nicely cooked rice throughout. The casing had a nice snap to it as well. It was a lot less dense than Chinese rice blood sausage, but equally effective at satisfying bloodlust. The accompanying salt is a mixture of salt, sesame seeds, and ground Korean chili flakes. In addition to adding flavor, the salt has a nice crunch. I like.
The two kimchis I got today were a standard house made napa cabbage kimchi from the store and a baby daikon kimchi from a company called Chongga. The store, on Fillmore just off Geary, is one of the few Korean markets in SF and makes very respectable if not amazing kimchi. As for the other, I've always been wary of commercial kimchi, but I have it on Korean authority that Chongga isn't half bad. We'll see.
2 comments:
wow, these sausages look beautiful! thanks for sharing. any recs for where to find chinese blood rice suasage in the bay area?
It's tough. I've actually never been able to find them within SF. They do sometimes have them in the freezer aisle at the Daly City (and I'm sure other) 99 Ranch. They come in big long rectangular bricks, not at all sausage shaped.
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