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Surprisingly, making Northwestern sausage is easier than you think, not as challenging as you might have believed. Learn the method right below by PasGo!
Once you've been to the Northwest and tasted the sausage here, you'll never forget the rustic yet rich highland style. The delicious, fatty, crispy, chewy sausage with its characteristic meaty aroma might seem challenging to recreate, but the process is actually quite simple. With just a few basic ingredients, you can bring the flavors of Northwestern cuisine to your family kitchen.
How to make delicious and attractive Northwestern sausage
Let's join PasGo in the kitchen and learn how to make Northwestern sausage.
1. Ingredients for crafting Northwestern sausage
- 300g pork belly
- 150g young bamboo shoots
- 1 teaspoon of Sichuan peppercorns
- 5g sweet osmanthus wine
- 5g soy sauce
- 5g salt
- 10g sugar
- 1 bottle of Lavie water (cut the mouth of the bottle to use as a funnel for stuffing)
- 300ml white wine
2. Detailed Steps to Make Northwestern Sausage
- Pork belly, remove the skin, wash thoroughly, then marinate with 100ml white wine. Afterward, cut into small, thin slices or dice.
Prepare the meat for making Northwestern sausage
- Roast the Sichuan peppercorns until fragrant, then let them cool completely before grinding them into a fine powder.
Spices for crafting Northwestern sausage
- Marinate the meat with Sichuan peppercorns, sweet osmanthus wine, soy sauce, sugar, and salt. Mix well, wait for 30 minutes to absorb the flavors.
Marinate the meat for crafting Northwestern sausage
- After peeling the bamboo shoots, squeeze them three times with salt, wash them, then squeeze with 100ml of wine and blow them up. Tie tightly at both ends to shape for 1 hour.
Stuffing the Northwestern sausage
- Cut the mouth of a Lavie water bottle and insert it into the bamboo shoot casing to use as a funnel for stuffing, making the process much quicker and easier. Use strings to divide the sausage into individual sections.
- Prepare a pot of water, bring it to a boil, then pour the remaining 100ml of white wine and gently add the stuffed sausage sections. Hang them immediately to drain, placing in a cool, airy location.
- If the weather is hot and sunny, simply sun-dry the sausage for 1-2 days. (If the weather is gloomy with rain and wind, place the sausage in an oven at 100°C for about 3 days, with 2 hours each day).
- Wait for the sausage to cool completely before dividing, packing it into bags, and storing it in a cool compartment in the refrigerator for gradual consumption. If not used immediately, store it in the freezer compartment.
3. Pan-frying Northwestern Sausage
To savor the delicious Northwestern Sausage properly, you need to know how to prepare it. Here are some ways to pan-fry Northwestern Sausage:
- Pan-frying with cooking oil: Add a bit of oil (as the fat in the sausage may melt), heat the pan, then fry the sausage over low heat, flipping evenly until both sides are golden brown.
- Second method, water-frying the sausage: Add a little water to the pan, place the sausage in, simmer over low heat. This way, the fat in the sausage will melt, and we'll use that fat to fry and brown the sausage. Remember to flip it evenly to brown all sides.
Pan-frying Northwestern Sausage
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