Sundae (Korean Sausage)

Directions

1. In a medium bowl, cover rice with water and soak about 30 minutes.
2. Rinse in a colander under cold water until water runs clear.
3. In a saucepan, add rice and 3½ cups water.
4. Bring to a boil and quickly reduce heat to low.
5. Cover and simmer about 45 minutes, then remove from heat, fluff with fork, and cool. Set aside.
6. Clean intestines by running warm water through one end and squeezing out the other, then rinse in cold water.
7. Mix together 1 teaspoon salt and 1 quart water and soak intestines for about 60 minutes.
8. Cut into 1-foot long sections and tie one end of each section closed with the cotton string.
9. In a medium bowl, soak vermicelli in warm water until soft, about 5 minutes.
10. Chop noodles roughly.
11. In a pan over medium-high heat, add sesame seeds and toast until golden brown.
12. With a mortar and pestle, crush toasted sesame seeds with garlic and ginger.
13. In a large mixing bowl combine rice, vermicelli, sesame seed mixture, scallions, and the beef or pork blood.
14. Using a funnel or sausage stuffing machine, loosely stuff each section of intestine. Don’t pack too tightly.
15. Tie off the open end with cotton string.
16. Cook by placing sausage into a pot and covering entirely with a salt water solution made of 1 teaspoon salt and 1 quart of water.
17. Bring to a boil then reduce heat and simmer uncovered about 45 minutes, until a toothpick or skewer inserted in the center of a sausage comes out clean.
18. To serve, slice on a diagonal about ⅛- to ¼ -inch thick, cutting off the string-tied ends and discarding.
19. Serve warm.