Instructions for making delicious and flavorful sausage for Lunar New Year

How to make delicious and flavorful sausage for the Lunar New Year? Keep in mind the following tips to prepare for the family reunion meal!

How to make delicious and flavorful sausage for the Lunar New Year? Keep in mind 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 for the family, especially during holidays.

Chinese sausage can be prepared in many different ways, from frying, grilling, steaming to stir-frying. You can also eat it with rice, sticky rice, bread or stir-fry it 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 pork shoulder, 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 small intestine with vinegar and salt, being careful to peel off all the fat and thin membrane on the outside of the intestine.

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

Step 3: Wash the pork fat, cut into cubes. Then mix with 5g of sugar and put in the oven at 60 degrees to make the fat clear again.

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, spices. After mixing, add the meat and mix well. Let the fat cool and add it to mix together.

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

Step 7: Pour 30ml of white wine into the bowl, put the stuffed sausage in and roll it back and forth. This method helps preserve the dish longer, preventing insects from sticking to it when exposed to the sun.

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 that 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 that have no strange smell and are not spoiled. Lean shoulder and nape fat are the most suitable parts for making sausage because they have moderate toughness and fat.
• Spices: Use fresh spices that are not moldy or expired to ensure the flavor and quality of the sausage.

Seasoning

• Seasoning ratio: Seasoning needs to be marinated in the right ratio so that the meat is evenly absorbed and the sausage has a rich flavor. Do not overdo it with salt or sugar because 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 use homemade sausage casings made from pork intestines, you need to clean the intestines thoroughly to remove any unpleasant odors. If you use store-bought sausage casings, check the expiry date and quality of the casings before using.
• 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 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: After making, sausages should be stored in the refrigerator to keep longer. If you want to preserve them for a long time, you can put the food 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