Preparation
45 minutes
Difficulty
Medium
Grilled cartilage sausage is an attractive grilled dish with its distinctive aroma and fatty, chewy texture inside, you certainly cannot miss enjoying it with friends. Let’s join the In the Kitchen TasteVN section to learn how to make perfectly flavored, delicious, and simple grilled cartilage sausage that you can eat forever without getting bored!
Ingredients for Grilled Cartilage Sausage For 4 people
Pork cartilage 30 gr Pork fat 100 gr Ground pork 300 gr Pork intestines 400 gr (about 1 set) Chopped onion 30 gr Basil 30 gr Vietnamese coriander and green onions 25 gr Roasted peanuts 30 gr (without shells) Sugar 3 tablespoons Seasoning powder 2 tablespoons Fish sauce 3 tablespoons Mai Que Lo wine 2 tablespoons Annatto oil 1 tablespoon Black pepper 2 teaspoons
Execution Tools
How to Choose Ingredients
- You should use firm fat (also known as lard) to make the cartilage sausage tastier and prevent the filling from drying out when grilled.
- To choose fresh intestines for the best flavor, you should select a set with a small head and stalk, the entire intestine should be taut and round, with a pinkish-white color, especially the liquid inside should be milky white.
- Adding mai quế lộ wine when marinating the cartilage sausage will help it smell fragrant and have a more appealing flavor. You can find mai quế lộ wine at cake ingredient stores or herbal medicine shops.
See more details: How to make fragrant mai quế lộ wine with the right flavor that is easy to make at home
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How to Prepare Grilled Cartilage Sausage
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Prepare the fresh intestines.
You need to turn the fresh intestines inside out, then scrub off all the yellow liquid with water and salt, squeezing back and forth to remove the slime inside.
At the same time, if you want to reduce the fishy smell of the intestines, you can wash them with lemon juice and vinegar, or ginger wine before rinsing thoroughly with water several times.
Tip: You can choose fresh or old intestines to make cartilage sausage. However, fresh intestines have a thin wall, so they will cook quickly and be softer to eat, while old intestines have a thick wall, making them chewier but with a certain crunchiness.
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Chop the cartilage and pork fat
After washing the cartilage and pork fat, use a knife to chop the cartilage while cutting the pork fat into small pieces. Next, mince these two ingredients together.
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Mix the filling ingredients.
Take a large bowl, mix all prepared ingredients together: cartilage, pork fat, onion, basil, Vietnamese coriander, crushed peanuts, sugar, fish sauce, seasoning powder, mai quế lộ wine, annatto oil, black pepper.
Stir and let the mixture soak for about 30 minutes.
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Stuff the sausage casing
You proceed to tie one end of the intestine, using a funnel to stuff the filling into the intestine, then use one hand to hold the funnel tightly while the other hand scoops the filling into the funnel. Use chopsticks or a long cylindrical stick to press the mixture down into the intestine.
After stuffing, use food thread to divide and tie the intestine into bite-sized sections.
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Boil the sausage
Put a pot of water on the stove, and boil the sausage for about 5 – 7 minutes.
Take the sausage out, let it cool, cut into pieces, and then skewer them before grilling.
Note: When boiling, if you see the surface of the sausage turning cloudy, use a skewer to poke each piece of sausage to let the gas inside escape, to avoid the casing becoming too tight, which can cause the filling to burst and spill out during boiling (especially when grilling later). -
Grill the sausage
Prepare a charcoal grill, place the grilling rack, and arrange the sausage on top. When grilling, if you see the sausage turning brown and slightly charred, it means it’s ready to eat!
Note:
- You can grill using an oven or grill, however, grilling over charcoal will give a more delicious result.
- To make the sausage look more appealing, when grilling, brush a little honey on the sausage to give it a golden color and an enticing aroma.
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Final product
The grilled sausage has a brownish-yellow color, accompanied by a very attractive aroma. When bitten, you can feel the slightly crispy outer layer, along with the chewy filling inside, providing a rich flavor.
See more:
Thus, TasteVN has finished guiding you on how to make grilled cartilage sausage with delicious authentic flavor, simple yet irresistibly tasty!
*Refer to images and recipes from the YouTube channel Cooky TV.
