2 ways to make delicious and attractive pork sausage that is especially easy to make at home

Prepare the pork intestines

Put the pork intestines into a basin with 150ml of fish sauce, knead and massage the intestines for about 5 – 7 minutes, then turn the intestines inside out and trim off the fat sticking inside the intestines.

Next, rinse the intestines under running water until clean. Dissolve 1 tablespoon of salt in a pot of water, bring to a boil, and blanch the intestines for 1 – 2 minutes, then remove them to a colander to drain.

Prepare other ingredients

The pork throat you bought, split it in half, then massage it well with salt, rinse it clean, cut it into small pieces, and let it drain.

Similarly, the pork lungs and pork fat should also be massaged with salt, rinsed clean, and then chopped into small pieces.

Basil, coriander, green onions, and Vietnamese balm should be washed clean and chopped finely.

Grind the throat and pork fat

Put the pork throat and lungs into the meat grinder, press the button to grind finely, then transfer to a bowl. Next, add the pork fat into the mortar and continue grinding until smooth, then scoop it out into the bowl containing the throat and lungs.

Mix the pork sausage filling

In a large bowl, dissolve 200ml of pig’s blood with 400ml of water, then mix well with the ingredients including pork fat, ground throat, ground lungs, along with chopped green onions, coriander, Vietnamese balm, and basil, plus 2 tablespoons of monosodium glutamate.

Gently stir to ensure the ingredients are well mixed together.

Stuffing the sausage casing

Next, tie one end of the sausage casing tightly, insert the other end into the funnel, and then stuff all the prepared filling inside.

After stuffing, tie the sausage casing into sections of about 15 cm.

Boiling the sausage

Put the sausages into a pot, fill with water, turn the heat to low and boil until you see the water boiling, then use a sharp stick to prick the sausage to let the excess water inside escape and avoid breaking the sausage.

Boil for about 20 minutes, use a sharp stick to poke into the sausage, if you see no red water coming out, the sausage is cooked, you take it out, let it cool, and then cut it into bite-sized pieces.

Final Product

Boiled pork sausage has a chewy and crispy outer layer, with a creamy and tender filling inside, which is very delicious and does not have any fishy taste at all. Usually, you can enjoy pork sausage with dishes like rice porridge or dip it in chili fish sauce to eat with rice as well!

Prepare the ingredients

When buying the small intestine, you need to cut off all the white edges on the outside and wash it thoroughly from the inside out with a mixture of lemon and salt.

After that, you will turn the small intestine inside out and continue to rub it evenly with lemon and salt to remove the slime. Repeat this process about 3 – 4 times until you feel the slime is gone, then rinse it under running water with strong force to completely clean it and let it dry.

For the peanuts, remove any rotten or shriveled ones. Then, you will heat a pan on the stove, add 50g of peanuts and stir-fry evenly over medium heat until the skin starts to come off.

Next, you will transfer the peanuts to a bowl and gently squeeze the peanuts with your hands to completely remove the skin, then put them into a mortar and pound them slightly.

For the black mushrooms, you first need to soak them in cold water for about 30 – 45 minutes to soften, then take them out, cut off the stems, and chop them finely.

Peel the carrots, wash them clean, and let them dry. Then use a grater to shred the carrots and chop them finely just like the black mushrooms.

Remove the roots from the green onions, then wash them along with the cilantro and let them dry. Next, you will also chop the green onions and cilantro to mix with the other ingredients!

Mixing the filling

Put all the prepared ingredients including wood ear mushrooms, carrots, green onions, and cilantro into a bowl along with 300g of ground pork.

Then, season the mixture in the bowl with 1 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of sugar, 1 teaspoon of pepper, and 2 teaspoons of fish sauce.

Next, you will use your hands, already wearing gloves, to mix the mixture thoroughly.

Stuffing the filling

First, you will use a string to tightly tie one end of the pig intestine, while the other end will be fitted with a funnel.

With one hand, you will hold the end of the intestine that has the funnel to prevent it from slipping during the stuffing process and gradually add the filling in, using chopsticks to gently push it down and absolutely do not stuff too tightly as it may cause the intestine to crack during steaming.

Continue stuffing until all the filling is used up, then you will tie the other end tightly with string and use scissors to cut off the excess intestine.

Next, continue using string to tie the intestine into small sections about 15cm long and use scissors to cut and separate the sausage sections, then tie them back together. With the amount of ingredients above, you will be able to make about 4 small sausage sections!

Steaming Sausage

To prevent the sausage from becoming over-inflated and cracking during steaming, before steaming, use a toothpick to poke small holes in various sections of the sausage!

Then arrange the sausage on a steaming rack and place it in a pot that has about 200ml of water prepared, then put it on the stove and steam for about 15 minutes over medium heat.

After 15 minutes of steaming, open the lid and continue to poke with a toothpick to let the water inside the sausage escape, preventing it from becoming too tight.

Continue to close the lid and steam for another 25 minutes, then check if the sausage is cooked by poking with a toothpick; if no liquid comes out and it feels dry, it is fully cooked.

Completion

After steaming, take the sausage out and rinse it briefly with water to remove any sticky foam layers around it.

Finally, cut the sausage into small bite-sized pieces and arrange them on a plate to enjoy!

Finished Product

After completing the above steps, you have a super delicious and attractive steamed pork sausage. The outer layer is soft and chewy just right, along with the filling of meat, mushrooms, and carrots inside that is rich and crunchy, extremely flavorful.

For this dish, you should dip it in shrimp paste or soy sauce mixed with a little chili and some Vietnamese coriander, which is extremely suitable, and you will love it right away!