Asian Sausage

October 30, 2020 • 0 comments

Asian Sausage
If you love Asian food, this recipe is for you. Use it to stuff lettuce wraps, serve it with rice, top a salad, the options are endless.

Ingredients

  • (1/3 tsp) Salt
  • (1 inch, finely minced or grated) Fresh Ginger
  • (2 cloves finely minced or mashed) Garlic
  • (1/4 tsp) Wasabi Powder (optional)
  • (1 tsp) Sugar
  • (1 TBSP) Sesame Seeds
  • (1 tsp) Red Pepper Flakes
  • (about 3 chopped, use more if you like) Green Onions or Scallions
  • (1 TBSP) Soy Sauce
  • (1 lb pack) Ground Pork

Directions

This recipe comes from "Homemade Sausage" by Chris Carter and James Peisker.  This cookbook was worth every penny, all the recipes look awesome and the four that we've tried have been fantastic.


Sausage is somewhat of an experiment here.  We've been exploring our options for making sausage in house to sell to our customers.  Progress, unfortunately, has been slowed by the Pandemic.  If everything works out, and we can get our little kitchen behind the farm store inspected, we will soon be making great sausages to share!

The original recipe calls for chunks of pork that get run through a grinder with the seasonings.  I'm going to assume that you do not have a grinder, and modify the recipe a bit so that anyone can make it at home.  Feel free to grind your own meat!  This recipe would be great with chicken or turkey also.


Step 1 if you have a grinder:

If you do have a grinder, add the salt, ginger, garlic, Wasabi powder, sugar, sesame seeds, and red pepper flakes to the pork.  Run everything through the grinder using a 3/16 or medium size die.  (The original recipe called for 5 lbs of pork shoulder)

Step 1 if you do not have a grinder:

If you do not have a grinder, you can use your hands or a mixer with a paddle attachment to combine the meat with the salt, finger, garlic, Wasabi powder (optional) sugar sesame seeds, and red pepper flakes.

Step 2:

Add the chopped green onion and the soy sauce to your meat and spices.  Use your hands or your mixer to mix it well. The more you mix, the firmer the bite of your sausage will be.  Most of the time 2-4 minutes is plenty.  It is done when it sticks to the palm of your and turn your hand up side down.

Step 3:

You can form patties to fry or cook it loose like you would ground beef.

Alternatively, if you have a sausage stuffer, you can use that to stuff casings for sausage links.

We made links and left some loose sausage.  The loose sausage was used to stuff dumplings and added to an Asian salad.

You could also serve it over rice or noodles with sauteed vegetables on the side.

Even better - fry it up and use it to fill lettuce wraps!

You might consider doubling the recipe for leftovers.  The original recipe made more than 5 lbs of sausage!

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