Thai food recipes, Isan food, Isaan sausage – Many people who like to eat grilled sausages on a regular basis. But not confident in the cleanliness of the shop or some shops do not taste well Put too much pork fat until it’s greasy. Would it be better if we could make sausages for ourselves? Do it once and keep it for several days as well. When hungry, take it out, grill, fry, delicious and safe. Without impurities we would like to bring you a delicious Isaan sausage recipe that you we have tried and adjusted the recipe many times to get the perfect taste of authentic Isaan sausage. Let’s go see the recipe.
- 800 grams of lean pork. (500 grams of whole pork + 300 grams of pork fat)
- 250 grams of cooked rice
- Fresh garlic, peeled, minced 100-150 g
- 1⁄2 tablespoon ground pepper
- 1 tablespoon salt
- 1⁄2 tablespoon sugar
- Pork Intestines or Artificial Gut (You can buy them at the Lotus Fresh Market or order online)
- Rope for bundle
How to do it
- Wash the pork intestines, that is, bring the pork intestines inside out, crumple the salt, rinse the mucus completely, then apply the wheat flour and maul to get rid of the fishy smell. Then rinse thoroughly And turn outside to let it drain … If it is an artificial filling To soak in warm water to soften for about 30 minutes (to wash off salt and smell) and soak the water to dry before stuffed pork
- Bring the pork, pork skin, salt and sugar. Come and mix well, knead until the mixture is sticky. Then add cooked rice and garlic Mix well
- Then put the ingredients stuffed in the prepared pork. Then tie in
- Put the sausages in a sealed bag or box. Leave it at room temperature for 2 days to get sour.
- Then can be grilled or fried.
The secret to deliciousness
- Adding a lot of lard This will help keep the sausages from freezing.
- Most recipes don’t add sugar, but adding sugar is the secret to deliciousness.
- Good sausage stuffing Is not so tight Because it will make the sausages that have been hardened Not tasty eating
- If you eat this recipe before 2 days, the sausage will be too salty. Because still can’t be sour, but if you don’t like sour sausage Reduce the salt to 1⁄2 tablespoon and ferment just overnight is enough.
- For people who really want to eat But could not find the filling Then bring the pork that is tossed Put in a bag or box, press it tightly. Drought left at room temperature until sour. Then can be ready to eat
- Techniques for grilling sausages … Before baking, must use a sharp needle to pierce periodically. To expel The sausages will not break while roasting. Do not stab too often as it will break, stab it farther away… or it can be steamed almost cooked and then grilled. So when roasting will not be cracked and the color is consistent.