How to Make Delicious and Simple Mai Que Lo Sausage at Home

How to make Mai Que Lo sausage

• 1

  Prepare the meat and fat

  Wash the pork fat thoroughly and let it drain. Then, dice it and marinate with 1 teaspoon of sugar, mixing well to allow the fat to absorb the seasoning.

  Sun-dry the marinated pork fat for 2 hours.

  Note: The sun-drying step will help the pork fat become crispy, clear, and make the sausages look more attractive.

  

  

  

  
• 2

  Mixing Ingredients

  First, roast 1 teaspoon of pepper in a pan over low heat until the pepper becomes fragrant.

  Then add to a bowl 1 teaspoon of salt, 1 teaspoon of garlic powder, 2 teaspoons of five-spice powder, 1 tablespoon of honey, and 1/2 tablespoon of rice wine. Mix well until the ingredients dissolve.

  Add 500g of minced pork to the bowl along with the prepared seasoning and mix well. Next, add lard and pepper, and continue to stir thoroughly.

  Note: You can substitute sugar for honey. However, using honey will give the sausage a sweeter, milder taste compared to using sugar.

  

  

  

  
• 3

  Stuffing Fat Meat

  First, cut a piece of collagen casing corresponding to the size of the sausage you want to make. Then tie one end tightly, leaving the other end open for stuffing the meat.

  Put the marinated meat into the stuffing tool. Next, gradually push the meat filling in until the filling is tightly packed in the collagen casing, then tie it off.

  After stuffing, use a toothpick to poke a few holes on the surface of the sausage to let the air escape. This method helps prevent the sausage casing from cracking when frying.

  Put a teaspoon of mai quế lộ wine on a plate, then roll the sausage to soak up the wine. This step will help keep the sausage free from insects while drying.

  Note:

  • Using collagen casing will save more time than using pork intestines.
  • Initially, when stuffing the meat, the end of the collagen casing will accumulate air and become tight. Therefore, you need to use a sharp toothpick to poke a hole to let the air escape before continuing to stuff the meat.
  • You can stuff the sausage to your desired length, then divide it into smaller sections by twisting the collagen casing.

  

  

  

  
• 4

  Sun drying

  Sun dry the sausages under strong sunlight for 2 days; if the sunlight is weak, dry them for 3 days.

  Note:

  • During the day, sun dry the sausages, and at night put them in the fridge’s cool compartment without covering them.
  • If the weather is not good, you can dry the sausages using an oven. Place the sausages on a tray with gaps (to let the steam escape) and put another tray lined with aluminum foil underneath to catch the dripping fat and keep the oven clean. Dry the sausages at a temperature of 90 – 100 degrees Celsius in a fan oven and 110 degrees Celsius in a non-fan oven for 2 hours.
  • If it is humid and dusty, after drying in the oven for 2 hours, continue to lower the temperature to 60 – 70 degrees Celsius (fan oven) and 80 degrees Celsius (non-fan oven) and dry for an additional 2 – 3 hours until the sausage casing wrinkles.
  • Using a machine to dry the sausages will save time, but the color of the sausages will not be as beautiful as sun drying.

  
• 5

  Final product

  The sausages after processing have a characteristic aroma from Mai Que Lo wine, a crispy texture from the collagen casing, and a rich, fatty taste from the meat filling. Frying them with water is perfect to enjoy with hot white rice, ensuring a delicious experience.