Dồi Tiết (Blood Sausage)

  • 1 Kg (~2 lbs) pork blood.
  • 250 g (~½ lbs) ground pork meat.
  • 500 gm (~1 lbs) pork liver. 
  •  3 tsp white pepper.
  • 2 bunch fresh Vietnamese Basil, chopped.
  • 1 bunch fresh Viet Coriander (Rau ram).
  • 500 gm (~1 lb) sausage casings 
  • 2 pig kidneys.
  • 120 ml (2/3 cup) roasted peanuts, fractured.
  • 1 teaspoon salt.
  • 1 tablespoons sugar.
  • 1 / 2 teaspoon MSG. (optional)
  • Sausage casing. Wash with salt. 

  1. Wash the casings well in salt solution for 30 minutes. Then rinse thoroughly in running water. This may be followed by a 30 minute soak in milk to reduce some of the odour of the casing. Rinse again.
  2. Dice the kidney, liver and blood.
  3. Chop the herbs finely.
  4. Mix all the ingredients together.
  5. Tie one end of the sausage casing and thread the other end over the spout of a small open funnel.
  6. Pour the mixed contents into the funnel; about a ½ to 1 cup at a time. Push the contents down with a chopstick if needed.
  7. Allow the casing to peel off the end of the funnel as you fill the casing. 
  8. Once all the stuffing is in place the sausage packing is complete.
  9. Boil the sausage for 5 minutes in water at a slow simmer.
  10. Remove from the pot and prick the casing to remove any air trapped underneath the casing.
  11. Return the sausage to the pot and continue boiling for 10 minutes.
  12. The sausage is now cooked.