Pork Sausage

Name: Pork Sausage
Total time: 3600 s
Yield: 5 servings
Cuisine: American
Ingredients: 5 kg ground pork; 250 grams pork fat marinade with sugar; 1/4 cup rosemary & thyme mix; 1 cup Chicken Stock Powder; 1 can Beer; 1/4 cup Fish Sauce; 1/2 cup Sausage/meat spices; 3 each bay leaf; 1/2 cup sugar

absolutevil @cook_3026607

Kota Kinabalu

Pork Sausage

absolutevil @cook_3026607

Saved

Ingredients

1 hour

5 servings

5 kgground pork
250 gramspork fat marinade with sugar
1/4 cuprosemary & thyme mix
1 cupChicken Stock Powder
1 canBeer
1/4 cupFish Sauce
1/2 cupSausage/meat spices
3 eachbay leaf
1/2 cupsugar

Saved

Steps

1 hour

1

mixed all and refrigerate for 30 mins. stuff into hog sausage skin, wash with Chinese rice wine/whisky
2

Chinese Way of Cooking: fridge dry for 5 - 7 days, pan fried till sausage skin turn golden brown, add in water [ cover half of the sausage ] cook till all water evaporate.
3

Western Cooking: boil sausage immediately after stuffing process done. for 15 - 20 mins. keep in fridge overnight; smoke sausage the following day
4

Our way of cooking: Fidge dry for 3 - 4 days, Charcoal to cook