Soonday (korean Stuffed Sausage)

Do not only take occasions of doing good when they are thrust upon you; but study how to do all the good you can, as those "that are zealous of good works." Zeal of good works will make you plot and contrive for them; consult and ask advice for them; it will make you glad when you meet with a hopeful opportunity; it will make you do it largely, and not sparingly, and by the halves; it will make you do it speedily, without unwilling backwardness and delay; it will make you do it constantly to your lives' end. It will make you labor in it as your trade, and not consent that others do good at your charge. It will make you glad, when good is done, and not to grudge at what it cost you. In a word, it will make your neighbours to be to you as yourselves, and the pleasing of God to be above yourselves, and therefore to be as glad to do good as to receive it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Korean	Korean, Sausage	6	Servings

INGREDIENTS

1		Yard small beef intestine
2	c	Rice, cooked but still firm
2		Garlic cloves, crushed
1		Fresh ginger, 1" crushed
1	t	Salt
1/2	t	Pepper, black or white
1	T	Korean sesame oil
1	t	Sesame seeds, crushed
5		Scallions, chopped
2	c	Beef or pork blood

INSTRUCTIONS

"In a number of cultures cooks stuff the small intestine of the cow,
sheep or pig and boil, bake or roast it. In Tunisia, this is known as
"merguez", in Eastern Europe as "kishke", in Indonesia, it is the
spectacular "usus" in coconut milk. The "soonday" of Korea is  entirely
different.  It originated in the cold climate of mountainous North
Korea where the  intestines of the wild mountain pigs were used. Now
it's prepared all  over the country and brought in large buckets to the
public markets  of Pusan, Kyongu, Seoul, Taegu and elsewhere. This
sausage stuffing  is made of rice, seasonings and beef or pork blood
(or substitute 8  ounces canned tomato puree).  Clean the intestine as
received from your butcher once again. Rinse  well in cold water, then
soak in lightly salted water for 1 hour;  this makes the intestine firm
and easier to handle. Tie up one end  firmly with cotton string.
Prepare the stuffing. Mix the cooked rice,  garlic, ginger, salt,
pepper, sesame oil, sesame seeds, scallions and  either blook or tomato
puree. Loosely stuff the intestine either by  machine or by a funnel --
forcing the stuffing along the entire  length. Do not fill too tightly
since the intestine may split in  cooking when the rice expands. Tie
the open end firmly.  The intestine may also be stuffed as individual
sausages in which  case it is cut into the desired lengths, tied,
filled and tied again.  3. Place the soonday in a large pan, curling it
around like a snail.  Cover it with lightly salted water and bring to a
boil. Then turn to  low and cook uncovered for 3/4 hour. At the end of
this time, insert  a skewer in the soonday to test for doneness. As
when testing a cake,  if the skewer is dry and the soonday is firm to
pressure, it is done.  Cut diagonally into 1/4-inch thick slices and
serve warm or at room  temperature (warm is better). Serve on festive
occasions especially  after the harvest of rice, cabbage (or whatever
is being grown) with  your favorite Korean dip.  Serves 6 to 8.
Source: "The Korean Kitchen" by Copeland Marks Posted to MM-Recipes
Digest V4 #012  From: Linda Place <placel@worldnet.att.net>  Date: Sat,
11 Jan 1997 20:57:34 +0000

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 388.6mg Potassium: 20.8mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g