How to make cinnamon apricot sausage for Tet dinner

Prepare
70 Minutes Processing
15 Minutes For
3-4 people

Cinnamon apricot sausage is so named because the ingredient is used to make cinnamon apricot wine, a type of wine often used to marinate meat to add flavor to the dish. Compared with ordinary sausages, cinnamon apricot sausages are considered tastier and more fragrant.

Ingredient

• 1kg pork
• 300g pork fat
• 400g pork belly
• White wine, cinnamon apricot wine, blue pressure wine
• Seasoning: white granulated sugar, monosodium glutamate, salt, pepper

Hot Tip: To choose to buy good pork, you need to choose meat that is bright red or dark red, the surface of the meat is dry and not runny . When using your hand to press on the meat, it has good elasticity, not concave.

How to make cinnamon apricot sausage

Step 1Process materials

Process materials

In order for the sausage to be delicious, the pig’s heart must be carefully treated, without any odors. Thoroughly wash the young intestine, scrape off the dirt on the outside and inside with a spoon. Tie one end of the heart and then pour water inside and wash it clean.

Soak the heart with 200ml of white wine, 1 teaspoon of salt to get rid of the bad smell. Then use your hands to massage and then rinse again with water, let dry.

Pork lard is soaked with salt water, rinsed with clean water, drained, and cut into very thin slices. Pork should choose lean meat. The purchased meat is washed, cut into thin slices and then minced for ease. You should not use ground meat because after finishing the cut sausage will not look good.

Step 2Scent meat

Scent meat

Drained pork fat marinated with 120g white sugar, mix well and leave for 1 hour . Then mix the marinated pork fat with minced meat, add 1 tablespoon salt, 1 tablespoon cinnamon apricot wine, ½ tablespoon monosodium glutamate, 1 teaspoon pepper, ½ tube of blue pressure wine. Use your hands to mix the ingredients together.

Step 3Sausage stuffing

Sausage stuffing

Use a funnel or cut out the mouth of a water bottle to make stuffing easier. Slowly stuff the marinated filling into the small intestine, kneading and smoothing it all the way down so that the filling doesn’t get stuck or loose.

After stuffing is complete, use food thread to fasten the sausage into pieces, the length depends on your preference, then use a needle to poke a few holes to let the sausage air out.

Step 4Finished product

Dry sausages in a sunny, well-ventilated place

Dry sausages in a sunny, ventilated place until the sausages are dry. Then use wrapping paper , put in the refrigerator to preserve sausages.

Enjoy

Sausage can be served with rice, sticky rice, dumplings,…

So the sausage apricot cinnamon roll has been completed. When using, you can steam, fry the sausage and enjoy immediately. Sausage can be eaten with rice, sticky rice, dumplings, … Also you can refer to how to make your own sausage for Tet with just a few simple steps to make at home. Good luck!

If you do not use it all, you can put the sausages in a sealed plastic bag, it is best to vacuum and put in the refrigerator to keep for 2-3 months . If kept in the freezer, it can be stored for up to 6 months.

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