Instructions for making delicious and flavorful sausage for Lunar New Year

How to make delicious sausage for Lunar New Year? 'Pocket' the following tips to prepare for the family reunion meal!

How to make delicious sausage for Lunar New Year? 'Pocket' the following tips to prepare for the family reunion meal!

Chinese sausage is a perfect combination of pork, pork fat and other spices. This dish not only brings richness to meals but is also a convenient way to store food for the family, especially during holidays.

Chinese sausage can be prepared in many different ways, from fried, grilled, steamed to stir-fried. You can also eat it with rice, sticky rice, bread or stir-fried with other foods. Chinese sausage is also often used during Tet holidays, as a gift or as an ingredient for other traditional dishes. So, how to make delicious and flavorful Chinese sausage for Tet?

First, you prepare all the ingredients to make this dish as follows:

• 1kg of pork shoulder, both lean and fat, or rump (choose fresh meat)
• 200g pork shoulder fat or loin fat
• 200g small intestine (fresh pork intestine)
• 150g white sugar
• 20ml mai que lo wine
• 10g Hai Chau seasoning powder
• 10g crushed pepper
• 5g five spice powder
• 5g garlic powder, 5g onion powder, 5g annatto powder

How to make sausage

Step 1: Wash the intestines with vinegar and salt, taking care to peel off all the fat and thin membrane on the outside of the intestines.

Step 2: Use a spoon to scrape the outside of the intestines, push out all the mucus inside, and wash thoroughly.

Step 3: Wash the lard, cut into cubes. Then mix with 5g sugar and put in the oven at 60 degrees until the lard becomes clear.

Step 4: Wipe the pork clean with kitchen paper, use a knife to chop it into small pieces or use a meat grinder.

Step 5: Mix well the spices including wine, 10g sugar, five-spice powder, ginger powder, garlic powder, annatto powder, and spices. Once mixed, add the meat and mix well. Let the fat cool and add it to the mix.

Step 6: Stuff the mixed meat mixture into the small intestine, tie it up and divide it into bite-sized pieces. Use a toothpick to poke holes in the sausage to allow air to escape.

Step 7: Pour 30ml of white wine into the bowl, then roll the stuffed sausage over and over. This method helps preserve the food longer and prevents insects from sticking to it when drying outdoors.

Step 8: Dry the sausage under strong sunlight for about 3 to 4 days until dry, then store carefully to eat gradually.

Once done, you can prepare this delicious dish in many ways such as frying, steaming or combining it with many other foods.

When you make it at home, you can control the quality of the ingredients and be assured of food hygiene and safety. However, to ensure the food is delicious, beautiful and safe, you need to note the following:

Choose fresh and clean ingredients

• Pork and lard: Choose fresh pork and lard, without strange odors and not spoiled. Lean shoulder and nape fat are the most suitable parts for making sausage because they have the right amount of toughness and fat.
• Spices: Use fresh spices, not moldy or expired to ensure the flavor and quality of the sausage.

Seasoning

• Seasoning ratio: The seasoning needs to be marinated in the right proportion so that the meat is evenly absorbed and the sausage has a rich flavor. Do not overdo the salt or sugar as it can make the sausage too salty or too sweet.
• Marinating time: Marinate the meat for at least 1-2 hours to let the spices soak into the meat, making the sausage more delicious and flavorful.

Stuffing technique

• Sausage casings: If you are using homemade sausage casings made from pig intestines, you need to clean the intestines thoroughly to remove any unpleasant odors. If you are using store-bought sausage casings, check the expiry date and quality of the casing before use.
• How to stuff the meat: When stuffing the meat into the casing, you need to stuff it tightly but not too tightly to avoid the sausage from swelling and cracking during processing. To remove the air in the sausage casing, you can use a needle to poke a few small holes in the casing when stuffing.

Dry properly

• Sun drying: If you dry in the sun, you need to choose a cool, clean place, away from dust and insects. Dry the sausage for 2-3 days until completely dry. Avoid drying in places that are too hot or in direct sunlight so that the sausage does not dry out.
• Drying: If using a dryer or oven, you should control the temperature at 60 - 70 degrees Celsius and dry for about 4 - 6 hours. Drying at too high a temperature can cause the sausage to burn or lose its natural flavor.

Proper storage

• Storage: Once made, sausages should be stored in the refrigerator to keep longer. If you want to preserve them for a long time, you can put them in the freezer.
• Vacuum packing: To prevent the sausage from getting moldy and to keep its flavor longer, you can vacuum pack it before storing.

Source: https://nongsanviet.nongnghiep.vn/huong-dan-lam-lap-xuong-thom-ngon-tron-vi-cho-dip-tet-nguyen-dan-d417044.html