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The Northwest Sausage has a very simple recipe with just a few basic ingredients and you can bring the taste of Northwest cuisine to your family kitchen. Here is the recipe for Bac Kan smoked sausage.
The origin and difference of this dish compared to other places
Smoked sausage is a delicacy of the land of Bac Kan . Bac Kan smoked sausage has the characteristic aroma of rock ginger , a type of ginger that grows on the rock of mountainous ethnic people, both fragrant and has a very unique and distinctive taste that not all sausages have.
The main ingredients for making smoked sausages of Bac Kan people are lean meat and pureed pork fat marinated with white wine and ice ginger juice , sugar, then stuffed into dried pig intestines and cooked by natural fermentation.
When eating Bac Kan smoked sausage, you will feel the fat of the fat mixed with the sweetness of the lean meat and the chewy taste of the pig intestine.
How to make Bac Kan smoked sausage
Ingredients for making Bac Kan smoked sausage
- 1kg lean meat
- 200g fatty meat
- 200r young heart
- White wine or cinnamon apricot wine
- 100gr of ginger (Better with rock ginger of Bac Kan people, you can also choose regular ginger)
- Seasoning: Sugar, white wine, soy sauce, salt, pepper
Note: When choosing meat, you should choose meat to make sausage, you should choose shoulder or butt meat because this type of meat is not too lean nor too fat but the meat is soft; To make sausage, you choose the white, straight segment.
>> How to choose, buy and process fresh sausages
The process of making Bac Kan smoked sausage
Step 1Process materials
Wash the pork, then finely chop or grind it, then put it in a bowl.
Peel the ginger and grate it.
Young intestines turn inside out, squeeze lemon and salt, then rinse with clean water to dry.
Step 2Scent meat
You leave the meat with the following spices: 2 tablespoons granulated sugar, 2 tablespoons soy sauce, 2 tablespoons cinnamon apricot wine to create aroma, 1 teaspoon salt, 1 teaspoon pepper , and the whole place. Mix the ground ginger thoroughly and marinate it for 3 hours
Step 3Farce
You can use your hands to stuff it, but if you have a meat stuffer at home, the better, you take the marinated meat and stuff it into the small intestine. You stuff it into a long piece, then use a string to tie it to each piece about 15-20cm long (remember to subtract 2 ends to tie it up a bit).
Step 4Sun-dried sausages and then hang them in the kitchen
After being stuffed and tied into pieces, you bring it to the sun to dry for about 3-4 days to drain the water, then you bring it to hang in the kitchen attic, the warmth of the fire will make the meat hunt again, fragrant. more delicious.
Finished product
After being successfully made, the smoked sausage can be fried, or steamed, then cut into diagonal pieces and enjoyed. Bac Kan sausage made according to the above recipe has the aroma of meat and mountain ginger root, the chewy taste of the heart makes it difficult for anyone who eats it once to forget it.
How to eat and how to preserve Bac Kan smoked sausage
With the ingredients of Bac Kan smoked sausage, you can process it into dishes such as:
Steam, boil, or lightly fry in a pan but don’t need fat! When you eat it, you dip it with chili sauce or mustard.
In addition, you can use smoked sausage to make fried rice (fried rice, sausage egg rolls, sticky rice…
>> How to make fried egg sausage
About preservation: if you want to keep it for about 2-3 months , you can put it in a bag and then cover it to prevent the sausage from drying out, then store it in the freezer.
If you keep it in the fridge, it will keep for about 2 weeks.
>> How to preserve fresh sausages – Maybe you don’t know?
>> How to preserve fresh and dry sausages for a long time, not damaged
The plate of Bac Kan smoked sausage is already attractive just looking at it, if you have the opportunity to visit Bac Kan, don’t forget to enjoy this dish! If you do not have the opportunity to go to this land, you can do it at home to enjoy the specialty of the mountains.
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