Chef from Ngoại Ô Restaurant Shares Recipe for Delicious Snail Sausage

Chef from Ngoại Ô Restaurant Shares Recipe for Fragrant, Rich, Crispy Snail Sausage with Simple, Easy-to-Find Ingredients

As a city dweller who has spent 20 years indulging in diverse cuisines from around the world, nothing compares to the flavors of my homeland. Last Saturday, my family and I visited a restaurant on Nguyen Gia Thieu street to enjoy authentic Vietnamese dishes.

Famous Silver Paper Snail Sausage Dish at Ngoại Ô Restaurant

Ingredients for preparing snail sausage

500 grams of stuffed snails, 200 grams of raw sausage, 10 betel leaves, 5 wood ear mushrooms, shallots, pepper, chili, ginger, seasoning sauce, broth, cooking oil, aluminum foil, free-range chicken eggs

Method for making Outer Suburb snail sausage

Soak wood ear mushrooms in boiling water until soft, then rinse and finely chop. Peel and finely chop shallots, and ginger. Clean and chop snails, then mix thoroughly with raw sausage. Combine mushrooms, shallots with the meat mixture, seasoning with fish sauce, broth, and ground pepper. Shape mixture into small sausage balls, wrap in aluminum foil, and fry in hot oil until lightly browned. Serve hot.

Tip for enhancing the flavor of snail sausage

Slice betel leaves thinly, then beat an egg and mix well with the leaves. Add a pinch of seasoning. Place a large piece of aluminum foil on a clean surface, spread the betel leaf egg mixture, and arrange the fried snail sausages on top. Fold the aluminum foil into a neat rectangle, then fry in a pan for 1-2 minutes before removing. Blot excess oil with paper towels, then use a knife to cut two diagonal lines on the foil and separate them like flower petals. The creamy sausage interior will be revealed.

Differentiating feature of Outer Suburb snail sausage: frying through aluminum foil

The flavor profile of snail sausage