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1. Ingredients for making delicious aromatic pork sausage
+ Pork ears: 150g
+ Pork leg meat: 200g
+ Pork snout: 150g
+ Pork tongue: 200g
+ Cat mushrooms: 100g
+ Minced garlic and shallot sauce: 2 teaspoons
+ Crushed peppercorns: 1 teaspoon
+ Banana leaves: 1 kg
+ Banana fiber or plastic wrap (or mold)
+ Common spices: Seasoning powder, salt, pepper, fish sauce, soy sauce, MSG
How to make pork ear sausage: Prepare ingredients
2. Creating Delicious Pig Tongue
Step 1: Prepare the Ingredients for Pig Tongue
- Clean the pig's ears and snout, removing the hair and washing thoroughly. This step is crucial in the process of making sautéed pig tongue as it greatly influences the final appearance and prevents any unpleasant odor. To eliminate the inherent smell of pork, rub salt and lime on the meat's surface.
- Rinse the pig's tongue and lightly blanch it in boiling water, then scrape off the white slimy membrane around the tongue.
- Soak the cat mushrooms in warm water until they expand, then rinse and cut into strands. Marinate with 1 teaspoon of minced garlic, 1/4 teaspoon of pepper, and 1/3 teaspoon of seasoning.
- Clean the pork trotters and let them drain.
Preparing Ingredients for Pig Tongue
Step 2: Sautéing the Pig Tongue Filling
- Place all meat in water and boil until 80 - 85% cooked. Then, transfer to cold water for about 15 minutes, drain, and slice thinly.
- Heat oil in a pan, stir-fry the meat until golden brown. Season with 1/2 teaspoon of salt, 1 teaspoon of minced garlic, 2 teaspoons of pepper, 1 teaspoon of fish sauce, and 1 teaspoon of MSG. Stir-fry until the meat is fully cooked, then add the cat mushrooms and stir until the mushrooms are well-cooked.
- Add 1 teaspoon of crushed or ground peppercorns, stir to evenly coat, and turn off the heat.
Making Pig Ear Sausage: Sautéing the Filling
Step 3: Wrapping Pig Ear Sausage
This is the final step in making pig ear sausage, crucial in determining the final appearance and cohesion. There are two methods for wrapping the sausage, choose the one that suits you best!
Making Pig Ear Sausage with Banana Leaves
- Wrapping the sausage with banana leaves is a traditional method, requiring tight wrapping and a higher level of skill.
- Arrange banana leaves on a tray, then put the still-hot meat into a plastic bag, place it in the middle of the banana leaves, wrap it tightly with twine (the tighter, the better), let it cool, and then refrigerate for about half a day before serving.
Making Pig Ear Sausage with Banana Leaves
Making Pig Ear Sausage with a Mold
Using a mold to shape the sausage is easier, especially for those new to making pig ear sausage for the first time.
- Begin by assembling the base of the mold, then place the plastic bag inside.
- Next, add the sautéed sausage, spreading it evenly along the edges while pressing down with a spoon.
- Once the mold is filled with sausage, close the mold lid and secure the horizontal latch, then start compressing the sausage. Remember to place the sausage on a small plate or tray because fat may leak during the compression process.
Making Pig Ear Sausage with a Mold
3. Enjoying the Finished Pig Ear Sausage
Many readers have shared their successful results after following the PasGo Team's method for making pig ear sausage. The finished sausage, when cut, appears visually appealing with a natural sheen. The ingredients are evenly distributed, exuding the aroma of pepper, and the layers of filling are tightly bonded, creating a solid sausage structure.
Slice the sausage into 1cm thick pieces, then cut into bite-sized portions. Dip in soy sauce or fish sauce and sliced chili. Especially delightful when paired with pickled salted onions during the Lunar New Year.
Deliciously Crispy Fried Pig Ear Sausage
