🍽️ Debo Blood Sausage

Pig blood-rice sausage, fried aromatic.

The Debo Blood Sausage is a traditional Zhuang snack of Debao county in Baise, western Guangxi, made by stuffing pig blood mixed with rice batter or glutinous rice into casings. Fresh pig blood is blended with rice slurry and spices, poured into pig intestines, tied into links and boiled, then sliced and pan-fried until lightly charred on both sides. The result is crisp-edged and tender within, savory and aromatic; frying gives the casing a slight snap while the blood-rice interior stays soft and not gamey, best dipped in salt-pepper or chili water. In the Zhuang hills of western Guangxi, every household stuffed sausages at New Year pig-slaughter time, and it remains a festive, hospitable country taste. Eaten as a snack or with drinks and rice, it offers visitors to Debao a simple, distinctive Zhuang mountain sausage.