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Sausage is a beloved dish enjoyed by many, and it's an indispensable part of the Vietnamese family meal. Making sausage at home is quite simple, so let's explore 7 sausage recipes together!
Join PasGo to discover these 7 delicious sausage recipes!
1. Chicken Sausage Wrapped in Betel Leaves
Betel Leaf Wrapped Chicken Sausage, an incredibly delicious dish. This sausage dish, with its distinctive flavor and texture of chicken meat combined with the fragrance of betel leaves, will make it a 'crowd-pleaser' on your dining table.
Ingredients for Betel Leaf Wrapped Chicken Sausage:
– 4 ounces chicken meat, minced or ground
– 8 betel leaves
– 3-4 black mushrooms
– Cornstarch (or flour), shallots, various common spices.
How to make Betel Leaf Wrapped Chicken Sausage:
Step 1: Marinate the chicken with 1 tablespoon of vegetable oil, 1 tablespoon of cornstarch, 1 tablespoon of salt, 1/2 tablespoon of seasoning powder, a pinch of pepper, 1 tablespoon of fish sauce, 1 tablespoon of white sugar.
Step 2: Soak the black mushrooms in warm water until they expand, then wash them thoroughly, remove the stems, and shred them. Clean the betel leaves and cut them into strips.
Step 3: Put the chicken mixture, betel leaves, and black mushrooms in a bowl, mix well, use a spoon to smooth the mixture until it's fine and firm. Then cover the bowl tightly with food wrap and refrigerate for 30 minutes.
Step 4: After 30 minutes, take it out, rub a little vegetable oil on your hands, then scoop a handful of the mixture (enough for one serving), shape it into flat round pieces. Repeat until finished.
Step 5: Heat oil in a pan, add the betel leaf-wrapped chicken sausages and fry until golden brown, turning both sides evenly. When frying, it emits a very enticing aroma. Serve hot with rice or as a snack.
2. Beef Betel Leaf Wraps
Beef betel leaf wraps grilled and dipped in garlic chili fish sauce, served with a side of vermicelli and fresh herbs, are absolutely delicious. The betel leaf wrap dish is a familiar Vietnamese dish, usually made with ground pork. However, today let's try making betel leaf wraps with beef instead, and instead of frying, let's grill them to see if they're even more flavorful.
Ingredients for Delicious Grilled Beef Betel Leaf Wraps:
+ 330 grams of ground beef
+ 2 stalks of lemongrass, white part only, thinly sliced
+ 2 shallots, thinly sliced
+ 1 clove of garlic, finely chopped
+ 3/4 tablespoon of salt
+ 1/2 tablespoon fish sauce
+ 1 tablespoon sugar
+ 1 tablespoon vegetable oil
+ 1 tablespoon water
+ 1/2 tablespoon cornstarch (or tapioca starch)
+ 1 tablespoon vegetable oil
+ Betel leaves
How to make delicious grilled betel leaf beef rolls:
- Crush lemongrass, dried shallots, and garlic until smooth. If you don't have a mortar and pestle, you can finely chop them instead.
- Mix the lemongrass, dried shallots, garlic with the ground beef. Add salt, fish sauce, sugar, ground pepper, vegetable oil, cornstarch, water, and mix well.
- Wash and drain betel leaves. Place the beef mixture onto the center of a leaf, fold the sides of the leaf to enclose the filling.
- Thread a skewer through a small hole, then firmly attach the stem of the leaf.
- Before grilling, brush each piece of meatloaf with a layer of cooking oil.
- Grill in a preheated oven at 190°C for 5-10 minutes.
- If you don't have an oven, you can also pan-fry the meatloaf, but it won't be as delicious.
Grilled betel leaf beef rolls served with chili garlic fish sauce dipping and vermicelli are a perfect combination.
You can make the dipping sauce with the following ingredients:
– 200ml warm water
– 1.5 tablespoons sugar
– 1 tablespoon fish sauce
– 1/4 teaspoon salt
– 1.5 tablespoons lime juice
– 2 red chilies, finely chopped
– 5 cloves garlic, minced Dissolve sugar in warm water, then mix all ingredients to make a delicious dipping sauce for grilled beef in wild betel leaves.
3. Fish Cake
Fish cake is a familiar and beloved dish for everyone. It can be transformed into many other delicious dishes. Moreover, it can be combined with various ingredients to create a very attractive dish. However, for a busy Monday, PasGo will invite you to a simple but delicious dish made from fish cakes, which is crispy fried fish cake. Here's how to make it, let's follow along.
Ingredients:
– 400g fish fillet (you can choose either freshwater or sea fish)
– 150g ground pork
– ½ cup carrots, 1/3 cup onions, 3 cloves garlic, 2 tablespoons finely chopped spring onions, a bit of cilantro
– 1 tablespoon chili powder, or 2 tablespoons chili paste
– 1 egg
– ½ cup crispy frying flour
– ½ teaspoon salt and pepper
– Cooking oil
How to make crispy fried fish cake:
• Cut the fish tenderloin into small pieces. Dice carrots and onions. Put the fish in a blender, then add carrots, onions, garlic, and meat, and blend until smooth.
• If the mixture is too dry, add a few tablespoons of water. Finely chop green onions, cilantro, and chili. Take a bowl and mix the ground fish, chili, egg, frying flour, salt and pepper, and finely chopped green onions, cilantro together. Mix well.
• Heat cooking oil in a pan. Mold the fish cakes and fry them in the hot oil. Fry until golden brown on both sides. The fish cakes are fragrant and crispy. Serve with chili sauce for a perfect combination.
4. Vegetarian Fried Cake
Vegetarian dishes have become an indispensable part of many Vietnamese families' menus, offering simplicity and ease suitable for even those who rarely cook but aim for success from the first try.
Ingredients:
– 400g fish tenderloin (you can choose freshwater or sea fish)
– 150g ground pork
– ½ bowl of carrots, 1/3 bowl of onions, 3 cloves of garlic, 2 tablespoons of finely chopped scallions, a bit of cilantro
– 1 tablespoon of chili powder, or 2 quarts of chili sauce
– 1 egg
– ½ bowl of crispy frying flour
– ½ teaspoon of salt and pepper
– Cooking oil
How to make vegetarian fried cakes:
• Peel the potatoes, mash or slice them using a masher. Alternatively, leave the skin on, split them lengthwise, scoop out the potato flesh with a spoon, and mash until you have about 1 cup.
• Mix the potatoes, crispy flour, lemongrass, salt, pepper, and seasoning powder thoroughly.
• Heat the frying pan, add cooking oil, wait until the oil is hot, then use a teaspoon to scoop portions of the mixture into the pan and fry until golden brown. Potatoes cook quickly, so be careful not to burn them.
Requirements
• Potatoes should be golden, evenly cooked, and crispy
• Enjoy with a dipping sauce of red chili when still hot
5. Beef sausage
Every year, when Tet comes, my house becomes bustling, my mother buys everything from utensils, fruits, jam, and of course, the indispensable reserve food for Tet. Mentioning this, without mentioning the sausages, would be a big omission, especially the beef sausage, the favorite dish of my family every Tet. The beef is pink-red, slightly sweet but very rich in flavor, crispy and chewy, accompanied by cloves of garlic, fresh spring onions, and aromatic herbs, it's incomparable.
Ingredients for beef sausage:
- 650g minced beef (choose slightly fatty meat for a soft and slightly fatty sausage)
- 6g coarsely ground pepper
- 30ml premium fish sauce
- 8g seasoning powder
- 10g sugar
- 7 cloves of garlic (can be reduced if you don't like the smell of garlic)
- 8g baking powder
- 15g cornstarch
- 50ml water
- Additionally, you'll need a few banana leaves and strings to wrap the sausage.
How to make beef sausage:
- First, mix the ground beef with seasonings like fish sauce, garlic, sugar, and pepper until well combined. Then wrap it in a nylon bag and leave it in the freezer for about 1 hour. When taken out, the meat will be firmer. At this point, grind it finely with filtered water.
- Put the ground meat into a nylon bag and let it freeze in the refrigerator for about 1 hour. After this time, take out the meat and mix it well with tapioca flour and yeast before grinding.
- Grind the beef in a mortar for about 5-10 minutes until the meat becomes tender.
– Apply some cooking oil on the surface of banana leaves, place the meat on it, and wrap it up. After wrapping, steam the sausage in boiling water for about 30 minutes.
- Remove the sausage from the steamer, hang it upside down to drain off excess water, and let it cool naturally.
A quick note for you:
- To make delicious sausage, wrap it tightly by hand while wrapping the leaves to avoid unevenness.
- Don't overlook hanging the sausage high as it prevents it from turning dark.
- The sausage has a distinctive delightful aroma, a mild sweet taste, and a perfect level of tenderness, making it very enjoyable.
6. Crab Cake
Crab cakes are delicious and nutritious. Making delicious crab cakes requires a bit of precision and skill from the chef. Crab cakes are suitable for both adults and children.
Ingredients: (for 4 servings)
• 4 eggs
• 200 grams of crab meat
• 1 teaspoon of chopped purple onion
• 100 grams of minced pork
• 2 black or white mushrooms
• 1 small bundle of rice vermicelli
• Fish sauce, seasoning powder
• 3 stalks of green onions
• Ground pepper
How to make crab cake:
Preparation:
• Crab meat: Must be prepared immediately after purchase; if delayed, it may spoil. If unable to prepare immediately, store it in the freezer compartment of the refrigerator and remove it when ready to use.
• Preparing crab: Heat a pan with 3 tablespoons of cooking oil, sauté chopped purple onions until fragrant, add crab meat and stir-fry until dry, season with some ground pepper, then set aside to cool completely.
• Prepare soaked and rinsed wood ear mushrooms, then finely chop them.
• Soak mung bean vermicelli in water until soft, rinse thoroughly, and cut into 1 cm lengths with scissors.
• Clean and finely chop the onions.
Making crab cakes:
- Separate 1 egg yolk into a small bowl and cover it to prevent it from drying out. Mix the egg whites + the remaining 3 eggs in a bowl, add the egg mixture to the bowl of minced pork + crab meat + wood ear mushrooms + mung bean vermicelli + chopped onions + fish sauce + ground pepper + seasoning powder, mix thoroughly.
- Pour the mixed egg mixture into a greased and heated round mold, spread it evenly to make a meat and egg mixture about 1.5 to 2 cm thick, then bake until golden brown or steam until cooked through.
- When the cake is cooked, spread the beaten egg yolk on top of the cake, leave it in the oven or steamer without covering the mold, and remove it when the egg yolk is dry. Cut the cake into bite-sized pieces, serve with rice and dip with sauce, sliced chili. The cake is firm, not broken, with a delicious aroma.
7. Fried pork skin
Fried pork skin is a rustic yet delicious dish that you can enjoy with your family meals, with noodles, or as a party appetizer.
Preparation:
– 1 tael pork fat
– 2 taels pork thigh meat
– 50ml cooking oil (or vegetable oil)
– 2 taels pig skin (pork skin)
– Banana leaves, seasoning powder, fish sauce, salt
Preparation:
– Clean pork fat, slice thinly, and then freeze in the freezer for 1 hour.
– Purchase pig skin, remove hair, wash thoroughly, blanch in boiling water, then rinse with cold water. Drain. Then use a knife to slice the skin thinly.
– Wash and slice the pork loin thinly and finely.
– Use wet banana leaves to wipe clean.
Implementation:
– Grind the pork loin in a meat grinder until smooth, then add pork fat and grind together until both are finely mixed. Then add pepper, salt, and MSG and grind together.
– Cut the pork skin into small pieces, then add it to the grinder to mix evenly with the ground ingredients (note: do not grind the pork skin too finely).
– Spread banana leaves on a flat surface, place the mixture of ground pork, fat, and skin on top, wrap tightly, fold the ends, and tie securely with string or bamboo strips.
– Bring a pot of water to a boil, add the sausage sticks and cook until done, then remove and let cool. Place in the refrigerator for 4-6 hours until the sausage becomes firm and solid.
– Peel the banana leaves, slice the sausage into bite-sized pieces (you can also fry the sausage sticks whole). Fry in hot oil until golden brown, then remove and drain.
– Serve hot. Can be enjoyed with chili sauce, soy sauce, or fish sauce.
Wishing you success and a delicious meal!
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