Buzz
Lotus-shaped sausage fries with its cute appearance, delightful aroma, and easy-to-crush texture are a favorite snack for many young people.
If you're too familiar with regular cylindrical sausages and chorizos, try making simple lotus-shaped sausage fries below. With their round and adorable appearance resembling candy, lotus-shaped sausage fries will be a fun and enjoyable snack for the whole family. Especially when there are young children at home, moms shouldn't overlook this dish, guaranteed that every kid will love it.
Ingredients for making lotus-shaped sausage fries:
- Beef sirloin: 300 grams
- Pork belly: 300 grams
- Young bamboo shoots: 200 grams
- Garlic: 1 clove
Purple onions: 1 bulb
Sugar: 1 tablespoon; Salt: 1 teaspoon
Ground pepper: ½ teaspoon
Seasoning powder: 1 teaspoon, broth powder: 1 teaspoon, five-spice powder: 1 teaspoon
- 1 spoonful of essence of plum blossoms
- 1 drop of red food coloring
- White salt, vinegar
How to make fried lotus root sausages:
Step 1: Prepare and marinate the meat
- Wash and dry the pork belly thoroughly, removing any excess fat.
- Finely chop or mince the pork. Peel and mince the garlic and shallots, then place them in a large bowl.
- Add the minced pork and the seasoning ingredients (sugar, salt, pepper, food coloring, and alcohol, except vinegar and white salt) to the bowl. Mix well and let marinate for about 15 minutes. Then, take a small piece, fry it to taste and adjust seasoning if needed.
Let the marinade work its magic for about an hour.
Note: Absolutely refrain from grinding or mincing the meat as it compromises the sausage's texture. In commercial settings, meat may be finely ground and chemically treated to maintain crispiness, but for home preparation, it's best to skip these additives for health reasons. Pay attention to how you mince the meat.
Step 2: Crafting the Lotus Root Wrap
While waiting for the meat to marinate, proceed to craft the lotus root wrap from fresh, tender lotus root.
Remove excess fat from fresh pork intestines, turn them inside out, and knead with a handful of white salt to cleanse.
Clean the fresh pork intestines thoroughly, cut them into 3-finger lengths, and use a knife to scrape until only a thin, transparent membrane remains.
Wash the fresh pork intestines again with water, soak them in a mixture of 2 tablespoons of vinegar and 1 tablespoon of white salt for about 30 minutes, then rinse with cold water. Gently squeeze the intestines to drain water, then air dry or pat dry.
Step 3: Stuff the sausages
Prepare a small funnel or cut the mouth of a plastic bottle, thread one end of the casing through the funnel, and tie the other end tightly with thread.
Stuff the meat into the casing through the funnel mouth, pushing slowly until about 2/3 of the casing is filled. Use your hand to smooth out the casing, and if there are any air bubbles, prick them with a needle. This step will prevent the casing from cracking during frying or grilling.
Divide the meat into small pieces, twist tightly or tie with string. Note that you should leave a small gap of about 1 cm between each piece to prevent the lotus root from bursting during frying.
Place the lotus root sausage in a steamer, steam briefly (open the lid regularly to prevent cracking). After 10 minutes of steaming, remove the lotus root, let it cool, and then cut it into separate round pieces.
For an immediate feast, toss the sausage into a hot pan of oil until golden brown or grill over charcoal. If saving for later, store the sausage in a clean bag, keeping it chilled in the freezer compartment.
The unique feature of fried lotus root sausage lies in its rich, sweet flavor and enticing aroma, a delight to indulge in alongside its charming appearance. This dish is not only delicious and easy to make but also simple to store. Why not give it a try? Wishing you success!
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Compiled by Thanh Mai - PasGo.vn
