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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Medium
Vegetarian sausage with a delicious aroma is just as appealing as regular sausage and will be a precious gift that you can give to loved ones during festive occasions. Let’s cook and make this vegetarian dish together!
Ingredients for Vegetarian Sausage For 6 pieces
Vegetarian ham 150 gr (can be substituted with vegetarian pork sausage) Vegetarian spare ribs 3 pieces Rice paper 6 pieces Potato starch 15 pieces Beetroot 20 gr Chicken leg mushroom 100 gr (can be substituted with oyster mushrooms/straw mushrooms) Tapioca starch 3 tablespoons Wheat flour 3 tablespoons Mai Que Lo wine 2 tablespoons Vegetarian fish sauce a little Minced shallots 2 teaspoons Vegetarian seasoning 2 teaspoons White pepper 1 tablespoon Sugar/Pepper a little Cooking oil a little Banana leaves a little
How to choose fresh ingredients
How to choose good chicken leg mushrooms
- Choose mushrooms that are of moderate size, with bright and even colors. The cap should be shiny brown, still has a thin layer of fuzz, and the stem should be uniformly white and feel firm when held.
- Fresh mushrooms will have a distinctive almond smell, and the mushrooms should be dry, without scratches or signs of mold.
See details: How to choose fresh chicken leg mushrooms
How to choose fresh, delicious beetroot
- It is advisable to choose beetroots that feel firm in hand, are still robust, and are not soft or leaking water.
- Fresh and delicious beetroots will have an intact skin, without scratches, and the leaf stem still attached.
- Observe the bottom of the beetroot; if the bottom is round, it will be tastier and sweeter than a flat-bottomed one.
Tools needed
How to make vegetarian sausage
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Prepare the ingredients
When you buy vegetarian ribs, soak them in water for about 1 hour to soften. Then, remove them, press tightly to drain water, and shred the vegetarian ribs.
Chop the vegetarian ham and beetroot into small pieces and then blend until smooth.
After soaking in water, clean the chicken thigh mushrooms and let them drain, then cut them lengthwise into 4 pieces.
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Fry the potato starch and vegetarian ribs
Place a pan on the stove, add about 5 tablespoons of cooking oil, and fry the potato starch strips. When the potato starch strips have puffed up and become crispy, remove them and soak in a bowl of water to soften, then take them out to drain.
In the same pan with oil, fry the small pieces of vegetarian ribs until crispy, then remove them to drain the oil.
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Stir-fry the filling
Place a pan on the stove, sauté the minced shallots until fragrant. When the shallots are golden and fragrant, add the chicken thigh mushrooms and ground vegetarian ham to stir-fry. Season with 3 teaspoons of sugar, 1 teaspoon of pepper, 2 teaspoons of vegetarian seasoning, 1 teaspoon of vegetarian fish sauce, and stir well to absorb the seasoning.
Add the small vegetarian ribs and pureed beetroot to stir-fry together. Add whole peppercorns and stir well.
For the tapioca starch and flour, mix with 1 tablespoon of water and add to the pan. Stir well to bind the filling.
Add the small cut potato starch strips and the Mai Que Lo wine, turn off the heat, and mix well.
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Wrap the sausage
Place a banana leaf under a layer of rice paper, moisten the rice paper and add the filling to wrap it into the shape of a sausage.
Tip:
- To make it easier to peel off after steaming, you should spread a thin layer of cooking oil on the banana leaf before rolling the sausage.
- To dry quickly when sunbathing, you should roll the sausage with a thickness of about 2cm.
- You should roll the sausage tightly to create a nice shape and prevent the filling from falling out.
After wrapping the sausage and packaging it in banana leaves, you wrap an additional layer of plastic wrap around it and tie it tightly at both ends.
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Steam the sausage
Put a pot on the stove, prepare water and a tray, then steam the sausage for about 30 minutes.
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Drying the sausage
After steaming, let it cool and remove the banana leaves. Dry the sausage in the sun multiple times, each time for about 8 hours until the sausage is dry, firm, and shriveled.
Tip: You can use a dehydrator or an oven set at about 50 degrees Celsius to dry the sausage.
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Final product
The vegetarian sausage when completed will have a beautiful reddish-brown color along with an incredibly appealing aroma. When fried or grilled, the fragrance will fill the air, and the flavor will be very enticing, making it delicious when served with rice or bread.
See more:
With the recipe for vegetarian lap xuong, I hope you and your family will have enjoyable moments making and tasting this dish. Wish you success!
