Instructions on how to make standard Lang Son sausage, the whole family compliments it on delicious

Process
1 Day Preparation
1 hour For
3-4 people

Sausage is a nutritious food and is made from pork. This is also a dish that is loved by many people in the South and is often used during Tet. For the North, they also have sausage dishes, especially Lang Son’s sausages. This dish of the two regions has the same main ingredient as pork, but Lang Son sausage will have many differences, namely the meat marinated with mountain ginger, the sausage is smoked when finished. while the sausages of the Southern people often use cinnamon apricot wine and when finished, they will be dried directly in the sun.

The way to make this dish is quite similar to that of the Southern people, let’s see how to make it right away.

See more: How to make simple cinnamon apricot sausage at home

Ingredient

• 3kg pork
• 1kg pork fat
• 0.5 liters of white wine
• Young heart
• Ginger, pepper
• Seasoning: salt, sugar, pepper,…

Doing

Step 1 Process materials

Meat and pork fat are washed and cut into small pieces , peeled and minced ginger, young pig’s intestines are washed with water and removed all the fat sticking to the intestinal wall both inside and out, then use chopsticks to clean the part. mucus in the intestine then wash with salt to clean and drain.

Step 2 Scent meat

Add the seasonings of sugar, salt, pepper, white wine and minced ginger , then mix well and marinate for about 30 – 1 hour for the meat to absorb the flavor.

Step 3 Gathering meat

First, you tie one end of the pork belly and use a piece of pipe or funnel to thread it into one end of the small intestine to make it easier to put the meat in. The rest is just to squeeze the meat tightly until the end of the heart, then tie the other head off. Then, you use each short piece of string to tie the sausage to the length you want (usually 15 to 20cm). Finally, use a needle to prick each piece of sausage to release steam and the meat is tighter.

Step 4 Smoked sausage

Smoked is the difference of Lang Son sausages from the South’s sausages.

You use bamboo or water pipes to form a drying rack about 1.5m from the kitchen floor , next you take an old aluminum pot to put coal in and light a fire to make a charcoal stove and put bagasse on the charcoal stove. . After that, you hang the sausage on the rack to start smoking, for the sausage to be delicious, smoke until the sausage turns dark red or ripe plum color (3 or 4 days) and dry lightly in the sun for another 1-2 days. then the sausage will be hunted and delicious.

Finished product

Lang Son sausage is a bit fussy but will bring you the typical flavor of this area. After finishing the sausage, you can cook your favorite dish, when you eat it, you will feel the characteristic smoke of that kitchen sausage dish.

To use for a long time and not sour , you can preserve sausages in the following ways: Vacuum the sausages or put them in a plastic box to keep them in the refrigerator and hang them in a cool place .

>> How to vacuum food, keep vegetables fresh all week without wilting without using a machine

Thus, through the tutorial article of lassho.edu.vn, you can make delicious Lang Son sausage without having to go to that area. In addition, you can refer to how to make your own Chinese New Year’s sausage with just a few simple steps to make at home. Good luck!

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