How to Make Grilled Sausage at Home with a Meat Grinder and Non-Stick Pan

How to Make Grilled Sausage

• 1

  Prepare the pork

  After purchasing the pork, wash it thoroughly with diluted salt water and let it drain. Use a knife to separate the lean meat from the fat, and keep the skin to prepare other dishes.

  Cut the meat into small pieces, then put it into a meat grinder to grind it finely. Cut the pork fat into small pieces and grind it finely as well.

  Put the ground meat and pork fat into a large bowl, then add the prepared ingredients including: soybean protein powder, sugar, ginger powder, monosodium glutamate, red yeast rice flour, ground black pepper, fennel powder, five-spice powder, oyster sauce, and soy sauce.

  Proceed to knead the mixture well so that it combines together. Along with that, gradually add 120g of cold water little by little, while adding water, continue to knead the meat until the mixture is sticky and cohesive. Let the meat marinate for 1 hour.

  

  

  

  
• 2

  Stuff the sausage

  You soak the collagen casing in clean water for about 1 – 2 minutes to soften it, then cut it into lengths of 40 – 50 cm and gently pat dry. Next, attach the collagen casing to the stuffing tube of the machine or pastry bag, making sure to leave about 3 – 4 cm of excess at the end for easier handling.

  Then, you put the sausage filling into the stuffing machine or pastry bag, gently pushing the filling down to fill the casing but avoid overstuffing. When finished stuffing, twist the casing into equal segments (10 – 15 cm) and use string or food ties to secure each segment.

  Use a clean needle to poke a few small holes in the casing to release air, preventing it from being too tight or cracking. Finally, hang the sausage in a well-ventilated area for at least 4 hours.

  

  

  
• 3

  Boiling sausage

  Place a deep pan on the stove, add 1.5 liters of water to the pan, add a few slices of ginger, a little black pepper, and cooking wine, then place the sausage in the pan before turning on the heat, simmering on medium for 20 minutes.

  After that, you take the sausage out into a basket and let it drain naturally. Next, you can cut each sausage and grill it on stone.

  

  

  
• 4

  Grilling sausage

  Before using, you should rinse it thoroughly. Place a pan on the stove, add stones to the pan and use a spatula to stir the stones until they dry, then drizzle a little cooking oil on, and continue stirring until the stones are hot and radiate heat, then place each sausage on to grill.

  Be sure to maintain a steady flame or temperature so the sausage cooks evenly. Turn the sausage over so they cook evenly.

  

  
• 5

  Final Product

  The grilled lap xuong when completed has a beautiful golden-brown color, with a crispy outer layer that absorbs the spices evenly, while the filling inside remains soft and delicious. The aroma from the meat and spices wafts enticingly, stimulating the taste buds from the very first whiff.

  When eating lap xuong, you can sprinkle a little bit of Chinese numbing chili powder to enhance the spiciness and the slight numbness on the tip of the tongue. The chili powder accentuates the sweet and fatty flavor of the lap xuong, providing a more interesting and appealing eating experience.