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Sausages are beloved by many, especially children. However, concerns about food safety often arise with store-bought sausages. Instead of worrying about the quality, why not try making them yourself? Let's give it a shot!
Sausages are a popular food enjoyed by many.
Sausages are widely consumed worldwide, appearing in numerous daily meals, whether as a main dish or a side, at outdoor barbecues or elegant parties.
Since the inception of sausages, the food industry has been producing a variety of sausages with different flavors to meet the increasing demands of consumers. However, this type of food is also plagued by numerous scandals involving contaminated food and harmful ingredients, causing health concerns among consumers. Consequently, many consumers feel uncertain when making their choices.
Making sausages is not difficult! Instead of buying from outside, which may lack hygiene, many housewives have opted to make sausages at home.
Let's explore how to make pork sausages at home with the highest hygiene standards!
Preparation time: 60 minutes Serving size: 4-5 people
Ingredients for Homemade Pork Sausages:
- Pork shoulder: 500 grams
- Pork fat: 100 grams
- Pork casings: 150 grams
- Rice vinegar, white wine, sesame oil, cornstarch
- Common spices: peppercorns, sea salt, seasoning, sugar, MSG, fish sauce
- Equipment: steamer, funnel, twine.
Note on selecting ingredients for pork sausages:
The most important aspect of making sausages is selecting fresh pork. Opt for pork shoulder if you prefer more fat or pork loin if you prefer less fat.
The pork needs to be finely ground, so if you lack time or equipment, you can ask the butcher to grind it for you or purchase pre-ground pork instead!
Choose pork casings that aren't too thick, and ensure they have a white and pink color with visible blood vessels. When buying, avoid purchasing casings that are too short.
Choose fresh and delicious pork to ensure the quality of your sausages.
Choose to buy pork casings from a reputable source!
Now that we've selected our ingredients, let's get started!
Steps to make homemade pork sausages:
Step 1: Prepare the sausage casings
Soak the pork casings in a small bowl with a little white wine, vinegar, and sea salt, squeezing out any excess fat. Rinse the casings thoroughly with cold water.
Use a small knife to remove any excess fat from the outside of the casings. Peel off the inner membrane of the casings, scraping off any residual tissue until only a thin layer remains. Be gentle to avoid tearing the casings.
Sun-dry the casings for about 20-30 minutes to make them more elastic and crispy.
Pork casings after preparation
Step 2: Prepare the sausage filling
Clean and finely dice the pork and fat for grinding.
Finely dicing the pork makes it easier to grind
Mix the pork and fat thoroughly with the following spices: 1 teaspoon seasoning, 2 tablespoons fish sauce, 2-3 teaspoons peppercorns, 2 teaspoons MSG, ½ teaspoon sugar, 1-2 teaspoons white wine, 1 tablespoon sesame oil, 2 tablespoons cornstarch.
Season the pork sausage filling
Prepare a grinder, grind the ingredients thoroughly. The finer the grind, the tastier the sausages.
Grind the sausage filling finely
Step 3: Stuff the sausage filling
Use a funnel to stuff the meat into the pork casings. Gently press down on each portion of meat, filling evenly to avoid clumps.
Do not overstuff the sausages as they may burst and lose their aesthetic appeal.
Use twine to tightly tie the sausages into segments of about 10cm each.
Stuff the sausage filling into the prepared pork casings
Step 4: Steam the pork sausages
Arrange the sausages in a steamer pot and steam for about 20 minutes, then open the lid and use a sharp toothpick to poke multiple holes on the surface of the sausages.
Simmer for another 5 minutes, then remove onto a plate.
Soak the sausages in cold water for a while to make them crispier and tastier.
Steam the pork sausages until cooked through
3. Finished Product:
Once the pork sausages are steamed, you can enjoy them immediately. If you prefer, you can also fry, grill, or smoke them for extra flavor!
4. Storing pork sausages:
After making pork sausages, let them cool and then store them in an airtight glass container in the refrigerator. They can be kept for up to 1 week.
If you make a large batch for long-term use, it's best to store them in the freezer where they can last for 3-4 weeks.
Once pork sausages are cooked, it's best to consume them promptly to avoid spoilage and ensure food safety.
Wishing you success with this dish!
Source: collected
