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Sargyangma
Pork blood sausage
सार्ग्याङ्मा (sargyangma): Limbu pork blood sausage with pork fat and rice, boiled and then fried
This is a pork dish: sargyangma is the blood sausage of the Limbu people of Taplejung, Panchthar and the eastern hills, made at Chasok Tangnam, weddings and whenever a pig is killed for a family celebration. Fresh pork blood is mixed with diced pork fat, rice, ginger, garlic, chilli and timur, stuffed into pork intestine, gently boiled and then sliced and fried until crisp-edged, and it is eaten hot with a tomato and timur achar or simply with rice. At home, buy fresh or frozen pork blood and natural hog casings only from a licensed butcher, keep both chilled, and cook the sausage until a thermometer in the centre reads 71 °C. The trap is boiling the water hard, which bursts the casings; it should barely simmer. Chef's tip: prick the sausages with a needle as they rise in the pot, and when the liquid that comes out is clear brown, not red, they are nearly done.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the sausage
- 2 cups fresh or frozen pork blood (from a licensed butcher, with anticoagulant)thawed in the fridge and strained
- 7 oz pork back fat or fatty pork bellycut into 5 mm dice
- 4 cm piece fresh gingerfinely grated
- 6 cloves garliccrushed
- 3 green chilliesfinely chopped
- 1 /2 tsp ground turmeric
- 1 tsp red chilli powder
- 2 tsp salt
- 2 m natural hog casingssoaked and rinsed inside and out
- 1 m kitchen string
For cooking
- 12 ½ cups water
- 3 tbsp mustard oil or neutral oilfor frying
- 2 spring onions (optional)sliced
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Method
0/7 doneStep 1: Mix 2 cups fresh or frozen pork blood (from a licensed butcher, with anticoagulant), 7 oz pork back fat or fatty pork belly, 5 ½ oz cooked short-grain rice, cooled, 4 cm piece fresh ginger, 6 cloves garlic, 3 green chillies, 1 tsp timur (Sichuan pepper), ground, 1 /2 tsp ground turmeric, 1 tsp red chilli powder and 2 tsp salt in a large bowl. Keep it cold in the fridge while you prepare the casings.
Step 2: Tie one end of a length of 2 m natural hog casings with 1 m kitchen string, fit the open end over a wide funnel and ladle in the mixture, stirring between ladles so the fat and rice are evenly spread. Fill only three-quarters full and tie off into 20 cm sausages, leaving slack so they can expand.
20 minStep 3: Heat 12 ½ cups water in a large pot until it is steaming with small bubbles at the base, about 185°F; it must not boil.
5 minStep 4: Lower in the sausages and poach for 35–45 minutes, keeping the water just below a simmer. Prick any that float with a fine needle. They are cooked when firm, a pricked sausage releases clear brown juice with no red, and the centre reads 160°F.
40 minStep 5: Lift out and cool on a rack for 15 minutes, then refrigerate if not frying straight away (eat within 2 days).
Step 6: Cut into 1.5 cm slices and fry in 3 tbsp mustard oil or neutral oil over a medium-high heat for 3–4 minutes on each side until crisp and browned.
8 minStep 7: Scatter with 2 spring onions and serve hot with a tomato and timur achar.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 14 g
- Carbs
- 18 g
- Fat
- 28 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sargyangma take?
- About 120 minutes in total: 45 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cooked short-grain rice, cooled?
- Any long-grain rice, same amount.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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