Homemade Pork and Chicken Sausage Recipes for Clean Eating

With just a little time, you can make sausages that are clean and tasty, without preservatives, for the whole family.

Sausages are a fast food that most Vietnamese people, especially children, love. However, eating sausages from outside might raise concerns about food hygiene. Take some time to make delicious sausages at home with simple methods using pork and chicken.

1. Pork Sausage Making Method

Ingredients for Making Pork Sausage:

- Pork intestines;

- Fresh pork leg: 6 taels;

- Rendered pork fat: 50g;

- Minced garlic;

- Julienned shiitake mushrooms;

- Red wine: 20ml;

- Sugar, pepper.

Steps to Make Pork Sausage:

Step 1:

Clean the pork intestines, rinse thoroughly, then invert and knead with flour to clean the intestines and eliminate any odor.

Step 2:

The prepared ingredients, including raw meat, pork fat, shiitake mushrooms, garlic, red wine, and spices, are mixed together. Prepare a casing to pour the mixture into, then squeeze it into the cleaned pork intestine.

Step 3:

Tie into small sections resembling sausages.

Step 4:

Bring a pot to steam for about 15 minutes. If you notice any holes during steaming, use a sharp toothpick to skewer them to let the water drain out.

Steps to Make Pork Sausage

With the above method, it takes less than 30 minutes to have delicious sausages ready. Store them in the refrigerator, ready to eat or fry/grill again.

2. Chicken Sausage Making Method

Ingredients for Making Chicken Sausage:

- Chicken breast meat: 1kg;

- Pork shoulder meat: 500g;

- White wine: 50ml;

- Tapioca flour: 100g;

- Ice water: 100ml;

- Fresh lime, sea salt;

- Fish sauce, cooking oil, bouillon cubes, peppercorns, sugar;

- Food-grade materials, pastry piping bag specifically designed for making pastries.

Steps to Make Chicken Sausage:

Step 1:

Clean the pork intestines thoroughly, you can clean them similarly to step 1 of making pork sausages or you can turn the intestines inside out, knead with sea salt a few times, then rinse thoroughly, squeeze fresh lime juice in, use a knife to scrape clean both inside and outside. Once clean, fill with water, tie both ends, check for any leaks, then rinse thoroughly and drain.

Step 2:

Trim the chicken and pork, removing excess skin and fat, then cut into pieces. Grind the chicken and pork together with 500ml fish sauce and 100ml cold water.

Step 3:

Transfer the ground meat mixture into a large bowl. Add 100g cornstarch, 2 tablespoons of bouillon cubes, 2 tablespoons of sugar, 50ml cooking oil, and 50ml white wine. Optionally, you can add ground peppercorns for extra flavor. Mix all the ingredients thoroughly and refrigerate for about 30 minutes.

Step 4:

After 30 minutes, remove the meat and mix the ingredients again. Then, fill them into a pastry piping bag and stuff them into the pig intestines. Once the intestines are filled, tie them tightly to separate into short or long sausages according to preference.

Step 5:

Prepare a steamer pot. Place the sausages in the pot when it's still cold. When the steamer pot boils, about 5 minutes, use small bamboo sticks to puncture the sausages to release steam and prevent bursting. Steam for about 20 minutes until the sausages are cooked. Transfer the sausages onto a small plate to cool completely, then cut them into small pieces and remove any excess casing. Enjoy them as they are or fry until golden brown or grill for extra flavor.

Delicious Steamed Chicken Sausage

Note on Sausage Making

- Avoid overfilling the casing with meat to prevent bursting during steaming.

You can also refer to how to make delicious Vietnamese sausage here

Wishing you success with your flavorful and hygienic homemade sausage endeavors.