Collecting each duck neck from the countryside to the city, I make a delicious duck neck sausage that is unbeatable, full of the taste of the countryside and memories of my mother.

GĐXH - When I was a child, I had to peel and remove the head of shrimp before I could eat it; and cut off the head and neck of duck meat before I could eat it. Now, when I go back to my hometown, I collect the shrimp shells and duck necks and put them in the city to make dishes...

Mom's goose neck sausage

I grew up in the city, I was a bit fussy about food, I liked luxury. When I was a kid, it was not easy to eat meat. But every time my dad came home from a business trip, my mom would make goose neck sausage, which my dad loved to eat.

Then my father retired, I grew up and went to work in the city, our family situation was better so my mother made a living by raising a flock of geese. Every time I went back to my hometown, my mother would choose the biggest geese to cook. And of course, she would always keep the geese neck to make goose neck sausage for me to eat.

Looking at me eating goose neck sausage, my mother just smiled and said:

– In the past, when eating shrimp, you had to peel the shell and remove the head before eating. When eating duck, you had to cut off the head and neck. Now, when we bring the shrimp shells and duck heads back to the countryside, we collect them and bring them to the city to cook soup. We also collect duck necks one by one and bring them back to the city...

Mom didn't know that when I went to work in the city, I craved hot, fragrant goose neck sausage. I craved the taste of my hometown hidden deep in each piece of sausage dipped in spicy fish sauce. I wanted to enjoy the delicious dishes from my hometown that my mom cooked so well...

When I was preparing to leave, my mother also butchered some geese and put them in plastic bags, cut the geese's necks and put them in separate bags so that when I got back to the city, I could make goose neck sausage to eat to ease my homesickness.

Mix minced duck meat, raw blood, minced fat, herbs, minced onion and garlic to make duck neck sausage filling. Photo from internet.

What is goose neck sausage that is unbeatably delicious?

Duck neck sausage is a rustic dish, prepared by stuffing a mixture of minced meat, fat, blood, herbs, and spices into the duck neck skin, then steaming or deep-frying. The taste of duck neck sausage is very unique - rich, fragrant, eat it once and you will remember it for life.

This dish uses up leftovers, but when done right, it tastes like a restaurant specialty.

Ingredients for goose neck sausage (for 2 people)

- 3–4 duck necks with skin (choose thick necks that are not torn).

- 200g minced duck meat, a little duck fat is even better.

- 100g duck blood (or pig blood).

- 50g minced nape fat (to make the sausage more fatty).

- Basil leaves, perilla leaves, green onions, Vietnamese coriander (chopped, about 1 small bowl).

- 1 onion, garlic, fresh chili (minced).

- Spices: fish sauce, pepper, MSG, seasoning powder, five-spice powder.

Stuff the stuffing into the duck neck skin, not too tightly to avoid bursting when steaming or frying. Photo from the internet

How to make delicious goose neck sausage

Prepare duck neck

– Clean the goose neck, turn it inside out to scrape off the membrane inside, then turn it over.

– Use salt and white wine to rub thoroughly to remove odors. Rinse and drain.

Making stuffing

Add minced duck meat, raw blood, minced fat, herbs, minced onion and garlic and mix well.

Season with 1 tablespoon fish sauce, ½ tablespoon seasoning powder, a little five-spice powder, pepper, MSG (depending on each family's taste).

Marinate the mixture for 15-20 minutes to absorb.

Stuffing the goose neck

Use a small spoon (or funnel) to gently stuff the filling into the duck neck skin, avoiding tearing the skin.

Pack just enough, not too tightly to avoid bursting when steaming.

Use toothpicks to secure both ends of the sausage, or tie it with thread.

Cooked

Steaming: Put the sausage in a steamer for about 20 minutes until the sausage is cooked, the blood is tight, then take it out, slice it and eat it while it's hot.

Crispy fried: After steaming, let it cool, then fry the outer skin until golden brown and crispy. The aroma of the duck neck sausage is extremely stimulating to the taste buds.

Suggested dipping sauce:

- Pure fish sauce mixed with garlic, chili and a little lemon juice to taste.

Duck neck sausage should be sliced while still hot, eaten with raw vegetables, pickles, and beer... very tasty. Photo from the internet

How to eat

Slice the sausage while it's still hot, cut into bite-sized pieces, and arrange on a plate.

Can be served with raw vegetables or pickles.

Some people eat goose neck sausage with "barley smoothie" which is very tasty, warms the stomach, and is enjoyable.

The duck neck sausage is fragrant, rich, with soft and chewy filling and chewy skin (crispy when fried) - irresistibly delicious, an unbeatable dish. Goose neck sausage is also a slice of memory that makes me often remember the simple yet profound home-cooked meals my mother cooked. Every dish my mother cooked was filled with unconditional love, and every piece of sausage was not only fragrant but also contained the love of a mother.

Secret to making goose neck sausage without it being fishy or falling apart:

- Clean the neck skin thoroughly with alcohol and salt;

- Do not overfill;

- Steam first then fry to avoid the filling from bursting;

- Use toothpicks or thread to tie both ends tightly;

Source: https://giadinh.suckhoedoisong.vn/gom-tung-cai-co-ngan-tu-que-ra-pho-toi-lam-mon-doi-co-ngan-ngon-bat-bai-dam-vi-que-va-ky-uc-ve-me-172250723165530959.htm