Grilled pork sausage with cartilage, a fragrant aroma at the street corner.

The fragrant aroma of grilled sausage filled the small street corner, mingling with the sizzling and crackling sounds on the glowing charcoal.

1. K

   

   The plate of sausages smells delicious.

   Le Ha

The chilly air of early winter and the drizzling rain didn't deter the regular customers from the grilled pork sausage stall on the street corner I passed. Every afternoon, on my way home from work, my stomach would rumble as I passed the stall. The fragrant aroma of grilled sausage filled the small street corner, and the sizzling and crackling sounds on the charcoal seemed to urge diners to hurry over.

Pork sausage with cartilage, a relatively new dish in Hanoi , has captivated a wide range of diners, from young children to housewives, from manual laborers to intellectuals. It's a staple on family dinner tables, a delicious snack at drinking parties, and a favorite treat for students.

Grilled pork sausage with cartilage is a novel dish, despite being made from two very familiar ingredients: sausage and cartilage. It's made from pork, pork rib cartilage, peanuts, a little mung bean, and herbs. The filling is slightly modified instead of the traditional fat and blood filling, providing a more interesting chewing experience. All of this filling is stuffed into the small intestine of a pig and then grilled or fried. Dip a piece of the sausage into a finely prepared, thick dipping sauce, served with fresh, fragrant vegetables – a delicious and satisfying meal.

The chewy, crispy outer layer of the sausage blends perfectly with the filling, which has the crunch of tender cartilage, the sweetness of the meat, the aroma of basil, and the nutty flavor of peanuts and mung beans. If you're a fan of grilled sausage with cartilage, you can't miss this; just the smell alone will make your mouth water.

You'll easily spot a good grilled pork sausage stall thanks to its irresistible aroma. The plump, round sausages are grilled over charcoal, sizzling and crackling as the fat drips onto the coals, combined with the captivating scent that makes you stop to inhale deeply and buy a plate to take home to enjoy.

This dish isn't too difficult for housewives to prepare for a weekend treat for the whole family. All you need is young pig intestines, minced pork, pork cartilage, along with mint, onions, coriander, scallions, peanuts, a little mung bean, pepper, spices, and rose wine to make a delicious plate of pork sausage with cartilage.

The preparation method is crucial. The intestines must be thoroughly washed to remove any unpleasant odor. The ingredients are finely chopped, mixed well, and then stuffed into the intestines, with both ends tied shut. For faster cooking, boil the sausage for 5-7 minutes, let it cool, and then grill it, or you can grill it immediately.

Prepare a charcoal grill, place the sausage on it, and grill. While grilling, don't let the charcoal fire get too strong so the sausage cooks through without burning. Occasionally, use a toothpick to poke holes in the sausage to allow steam to escape and prevent it from bursting. When the sausage turns golden brown and has a fragrant aroma, you can enjoy it.

Hanoi is not only captivating in autumn, but also boasts many delicious dishes that attract visitors from afar, and grilled pork sausage with cartilage is one of them.