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Preparation
5 hours
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Cooking
3 hours
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Difficulty
Easy
Ingredients for Salted Egg Sausage For 5 people
Lean pork 1.3 kg Pork fat 400 gr Salted duck eggs 15 pieces Peppercorns 1 tablespoon Mai Que Lo wine 2.5 tablespoons White wine A little Salt 1 gr Common seasoning A little (salt/sugar/ground pepper/seasoning powder/MSG)
How to choose fresh ingredients
How to choose good lean pork
- Good lean pork has a bright pink color. Press the piece of meat to feel firm and elastic.
- Do not choose meat that is discolored, has a sour smell, is watery, or mushy; this is meat that has been stored for too long and is not good.
How to choose good pork fat
- To make sausage, you should buy fat from the pork thigh, as it will be crispy and less greasy. If there is no thigh fat, you can buy shoulder fat or neck fat, and do not use belly fat.
- Good pork fat has a thick skin, with fat that is creamy white or translucent. The fat should be dry, and when pressed, it should be elastic.
- If you see that the fat and lean meat do not have a connection, are loose, or separate, then the fat is not good.
How to choose delicious salted eggs
- You should choose eggs that are not too big, with no cracks on the surface and no mold spots. When shaken lightly, you can feel a little water inside the egg; these are the standard salted eggs, not kept for too long.
- Do not choose eggs that have a strange smell when cracked open, with cloudy egg whites, shriveled yolks, and unusual colors.
- You can buy salted eggs at supermarkets, reputable markets, or make them at home.
How to make salted egg sausage
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Making lard sugar
Clean the pork fat, drain it, and cut it into cubes about 1/2 finger length.
Mix the pork fat evenly with 2 tablespoons of sugar. Next, spread the fat thinly on a tray and sun-dry it for 2 hours.
To ensure the fat dries evenly, stir it once every hour during the drying time.
Tip: To reduce the odor of the fat, you can briefly boil it before processing.
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Preparation and seasoning of meat
Lean pork is washed, drained, then sliced thinly and diced small.
Mix well the ingredients including: the sun-dried fatty pork, diced lean meat, 200g sugar, 1.5 tablespoons of salt, 1 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1 tablespoon of ground pepper, 2.5 tablespoons of rice wine, 1g of curing salt, 1 tablespoon of whole pepper.
Marinate the meat for about 2 hours to absorb the flavors.
Tip: You should keep unprocessed meat in the refrigerator to maintain freshness, prevent odors, and enhance the taste of the sausage.
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Prepare salted eggs and mix the filling
Crack the purchased salted eggs and separate the yolks, then rinse briefly with cold water. Next, soak the salted egg yolks in 20ml of white wine for about 5 minutes, then remove and let them drain.
Tip: Soaking salted egg yolks in wine helps eliminate the fishy smell and reduce the saltiness of the salted eggs.After preparing, steam the salted duck eggs until cooked. Cut each salted egg yolk into 4 pieces.
After marinating the meat for the appropriate time, add all the cut salted egg yolks and mix gently to combine.
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Stuffing the sausage
To make the pork intestines soft and fluffy, soak them in water, then take them out and squeeze lightly to drain.
Attach a funnel to the pork intestines and then stuff the filling in. Stuff slowly, squeezing down the meat from below while stuffing from above to avoid tearing the sausage.
Next, tie the sausages into sections about 10 – 15cm. Make sure to tie the string so that each section contains salted egg.
Tip: Do not stuff the sausages with a machine as it will crush the salted eggs.
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Blanch and dry the sausages
Boil about 1 liter of water and mix in 2 tablespoons of white wine, then blanch the sausages briefly and take them out immediately.
Next, hang the sausages to dry for 3 days (3 days of strong sun) to complete.
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Final Product
The sausages after drying have a very beautiful red color, eating a piece of fried sausage feels fragrant and fatty, mixed with the salty, creamy taste of salted egg, which is extremely attractive.
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The dish salted egg sausage that you make yourself is safer than store-bought sausages, it’s not only unique in taste but also incredibly delicious and addictive, surely everyone in your family will love it. Wishing you success with TasteVN’s recipe!
