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Preparation
40 minutes
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Processing
1 hour
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Difficulty
Medium
Vietnamese pork sausage is a familiar steamed dish often used to treat family and friends. Homemade pork sausage is both safe and to your taste, so why not give it a try? Let’s join Tastetutorial.com to the kitchen to make delicious, chewy pork sausage with a rich flavor using a very simple method!
Ingredients for Making Pork Sausage with a Blender Serves 4
Lean pork 1 kg Pork fat 100 gr Tapioca starch 1/2 tablespoon Garlic powder 1/2 teaspoon Baking soda 1/2 tablespoon Fish sauce 2 tablespoons Common seasoning A little (Salt/ sugar/ pepper)
How to Choose Fresh and Delicious Ingredients
How to choose fresh and delicious pork
- Good pork has bright pink lean meat, opaque white fat with some translucence, the meat is dry, firm, and elastic when pressed.
- It is recommended to buy meat with the lean and fat parts separate, but they should stick tightly together, and when touched, they feel hard to separate.
- Do not buy pieces of meat that look dull, are watery, have a bad smell, or have bruises or blood clots.
How to choose fresh and delicious pork fat
- It is advisable to buy pieces of pork fat from the shoulder or neck, because the fat in these areas will have a more aromatic and richer taste when eaten compared to other places.
- In addition, fresh and delicious pork fat should have a bright white color, appear uniform in color, and when pressed, it should have good elasticity.
- Furthermore, avoid buying pork fat that emits an unusual fishy smell, and it should not be slimy or turn a cloudy yellow color.
Tools needed
How to make Pork Sausage with a Blender
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Prepare the meat and pork fat
Wash the pork and pork fat thoroughly, and cut both the lean meat and fat into small pieces.
Then, place both parts into 2 separate zip bags and spread them out. Put the zip bags in the freezer for about 1 hour until small ice crystals appear, and the meat and fat become firm.
Tip: Always keep the meat cold because during the process of making pork sausage, especially when grinding the meat, the blender can heat up and cook the meat. If the meat is cooked, it will not be possible to make the sausage.
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Blend the meat and pork fat for the first time
The meat and fat, after being chilled for 1 hour, should be taken out of the freezer. Divide the meat and fat into 2 or 3 portions for blending, depending on the size of your blender.
Add the portion of meat to the blender, press the blend button, and stop every 3 – 4 seconds to stir evenly and check if the meat is still cold enough. Continue blending until the meat is finely ground.
Do the same with the pork fat, adding it to the blender and blending for 3 – 4 seconds until it is finely ground.
Once the meat and fat are finely ground, scoop them out and mix them together, then place them in a zip bag and put them in the freezer for another hour.
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Grind the fat and pork for the second time
After 1 hour, the meat has reached the desired coldness, take it out and continue grinding just like the first time; it’s better to divide the meat into smaller portions so it grinds more quickly and evenly.
After grinding for the second time, the meat should have a certain smoothness, place it in a zip bag and put it back in the freezer for about 1 hour.
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Prepare the marinade mixture
Prepare a small bowl, add 2 tablespoons of fish sauce, 1/2 tablespoon of cornstarch, 1 tablespoon of salt, 1/2 tablespoon of pepper, 1 tablespoon of sugar, 1/2 teaspoon of garlic powder, and 1/2 tablespoon of baking soda, then mix everything together to create a thick mixture and place it in the freezer along with the meat for about 1 hour.
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Grinding meat with marinating spices
Grind the meat for the last time, divide it into 2 batches, adding half of the marinating mixture each time.
Then put everything back to grind once more to ensure the meat blends together. The meat should have a fragrant smell, be smooth, and have a bright pink color.
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Mixing and wrapping the sausage
Place the meat in a large tray, use a spoon to mix the meat against the tray, continuously mixing and beating the meat for about 15 minutes until it becomes a firm and elastic mass.
Prepare 4 clean banana leaves, place the meat in the center of the leaves, spreading it evenly, then grasp the edges of the leaves and roll them towards the center, temporarily securing it with a piece of string.
Next, stand the sausage upright, fold one end over, then flip the other end down to press the meat down and fold the remaining end as well.
Use a long piece of string to tightly bind the sausage vertically, wrap it quickly, compress it tightly, and roll it on the table to make the sausage round and neat.
With the excess string, use your finger to hold the string at the vertical binding point, then wrap the string around the sausage horizontally and hook it onto the vertical string to secure it. Do the same with the loops of string below the sausage as well.
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Steaming the sausage
After successfully wrapping the sausage, place the pork sausage in the steamer for about 1 hour to cook it through.
Tip:- To check if the sausage is cooked, use a skewer to poke into it. If the skewer is dry and not wet, the sausage is cooked.
- To make the sausage chewier and tastier, let it cool completely after taking it out before enjoying!
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Final product
The pork sausage made with a blender will have a certain chewier texture, seasoned richly with the natural sweetness of pork, very delicious and safe when made at home.
Prepare some pickled shallots and salt and pepper to enjoy with it for the perfect dish!
See more:
Making chả lụa is easy and incredibly delicious, right? This will definitely be a tasty dish that enriches your family’s menu. I hope that with the way to make chả lụa using a blender that Tastetutorial.com just guided above, you can easily prepare this delicious dish. Wish you success!
