Sausage is considered a traditional dish often found in family meals due to its delicious flavor and beautiful bright red color. Today, TasteVN will accompany you in the kitchen to make this dish with 2 innovative ways of making shrimp sausage to enrich the flavors for the daily menu.
1. Shrimp Sausage
Preparation
2 hours 30 minutes
Cooking
23 hours
Difficulty
Medium
Ingredients for Shrimp Sausage For 5 servings
Shrimp 800 gr Lean pork 400 gr Pork fat 200 gr Mai Quế Lộ wine 3 tablespoons White wine 50 ml Green ắp wine 1 tube Peppercorns 2 tablespoons Shallots 20 gr Garlic 20 gr Salt 1 tablespoon Sugar 150 gr
How to Make Shrimp Sausage
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Preparing Pork Fat
After purchasing, wash the pork fat thoroughly and let it drain. Then, dice it and marinate with 50g of sugar, mixing well to ensure the fat absorbs the sugar.
Spread the marinated fat evenly and sun-dry for 2 hours until it becomes translucent.
Tip: The sun-drying step will help the pork fat become crispy and clear, making the sausage tastier and more visually appealing.
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Preparing and Grinding Meat
Wash the pork with salt water to reduce the odor, then cut it into small pieces. Next, place the meat in a grinder and grind it finely.
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Prepare and grind the shrimp
Use your hands to pull the shrimp head off the body, then rinse the shrimp with water and place it on paper to absorb all the water.
Use your hands to peel the shrimp shell from the legs up and use a knife to make a light cut along the back of the shrimp to expose the shrimp vein, then carefully pull the shrimp vein out.
After that, put the shrimp into the machine and grind it finely.
Tip for quickly removing the shrimp vein:
- Turn the shrimp over, use one hand to hold the shrimp body, and with the other hand, peel both sides of the shrimp head.
- Then, hold tightly the connection between the head and body of the shrimp and slowly separate the head from the body, the shrimp vein will be pulled out along with the head.
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Marinate the filling
Shallots and garlic are minced and added to a hot oil pan to sauté until golden and fragrant.
Add the ground shrimp into a bowl and mix well, then add the dried and rendered pork fat to mix until the ingredients are well combined.
Next, add 100g of sugar, 1 tablespoon of salt, 2 tablespoons of peppercorns, 3 tablespoons of mai que lo wine, 1 tube of green spice, and the sautéed garlic and shallots, then mix well.
Spread the filling evenly and let it sun-dry for 1 hour. About half an hour in, stir the meat to ensure the seasoning is evenly absorbed and the meat becomes more fragrant.
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Stuffing Sausage
First, cut a piece of collagen casing corresponding to the size of the sausage you want to make. Then tie a knot at one end, leaving the other end open for stuffing the meat.
Place the seasoned meat into the stuffing tool. Next, slowly push the meat filling in until it is tightly packed in the collagen casing, then tie a knot again.
Tip:
- Using collagen casings will save more time than using pork intestines because pork intestines require longer and more careful preparation.
- Initially, when stuffing the meat, the end of the collagen casing will trap air and become tight. Therefore, you need to use a sharp stick to poke a hole to let the air escape before continuing to stuff the meat.
- If using dry pork intestines, they must be thoroughly cleaned and soaked in alcohol to reduce odor.
When finished stuffing, use a toothpick or sharp needle to poke a few holes on the surface of the sausage to let the air out; this will prevent the sausage from cracking when drying. Continue until all prepared ingredients are used up.
Soak the stuffed sausage in 50ml of white alcohol for 15 minutes.
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Drying Sausage
Hang and dry the sausage under strong sunlight for 2 days; if the sun is not too harsh, dry it for 3 days.
During the day, dry the sausage, and at night, put it in the refrigerator without covering it; otherwise, the sausage will spoil.
How to dry sausage in the oven without sunlight:
- If the weather is not good, you can dry the sausage in the oven. Place the sausage on a tray with holes (to let steam escape) and put another tray underneath lined with foil to catch the dripping fat to keep the oven clean. Dry the sausage 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 dirty outside, 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 skin shrinks.
- Using a machine to dry the sausage will save time, but the color of the sausage will not be as beautiful as when dried in the sun.
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Final Product
After drying in the sun for 3 days, the sausage has a beautiful reddish color. Fry it and enjoy; you will feel the rich flavor of the fat, the sweet aroma from the meat and shrimp, and when biting into the peppercorns, the spicy taste spreads to balance the other flavors, making the sausage something you can eat endlessly. Once you’ve had it, you’ll want more. This is a delicious dish not to be missed during the Tet holiday!
2. Salted Egg Shrimp Sausage
Preparation
2 hours
Processing
30 minutes
Difficulty
Easy
Ingredients for Salted Egg Shrimp Sausage Serves 4 people
Shrimp 400 gr Salted eggs 8 pieces Minced lean meat 600 gr Pork fat 200 gr Mai Que Lo wine 160 ml Garlic powder 2 tablespoons Sugar 150 gr White wine a little Common spices a little (salt/ monosodium glutamate/ pepper)
How to make Salted Egg Shrimp Sausage
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Prepare the shrimp
Remove the head and shell of the shrimp, devein the back, then wash and finely chop.
Quick way to devein shrimp: Bend the shrimp head at a 45-degree angle, gently squeeze the head part out, then slowly and carefully pull to remove the vein on the back of the shrimp. -
Prepare the fat and salted egg
Pork fat cleaned, diced, put in the oven at 150 degrees Celsius for about 5 – 7 minutes.
Salted eggs peeled, separate the yolks and soak them in a little alcohol, wash clean and steam until cooked. Then use a fork to mash the salted egg yolks but not too finely.
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Mix the meat mixture
In a bowl: add minced lean meat, shrimp, pork fat, mix well.
Add 150g of sugar, 60ml of mai quế lộ wine, 2 tablespoons of salt, 2 tablespoons of garlic powder, 3 tablespoons of seasoning powder, 2 tablespoons of pepper, mix well.
Then add the salted egg mixture, mix until combined, and marinate for 2 hours to absorb the spices.
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Stuffing the sausage
After marinating for 2 hours, place the meat mixture into the sausage stuffing funnel, then attach the collagen casing.
Push the meat down into the collagen casing, using your hands to smooth it out so that the filling distributes evenly in the sausage, then tie off the end of the casing securely.
Next, use string to tie the sausage into sections of about 10 – 15 cm and use a toothpick to poke a few holes in the body to allow the sausage to release air.
Then roll the tied sausage in 100ml of mai quế lộ liquor to prevent insects and enhance the color of the sausage.
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Drying the sausage
You should roll the tied sausage in mai quế lộ liquor before drying to prevent insects and enhance the color of the sausage.
Hang and dry the sausage for 3 sunny days, and then it can be enjoyed.
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Final Product
Now you have a delicious salted egg shrimp sausage with a beautiful red color. When fried, the sausage retains the crispness of the outer layer along with the rich, fatty flavor of the meat filling, which will surely make you eat a lot more rice!
How to Choose Fresh and Delicious Shrimp
- Choose shrimp with a transparent shell that still has a slight smell of seawater, not a fishy smell.
- Do not buy shrimp with dark spots or inconsistent colors.
- Do not purchase shrimp that are slimy or do not have a straight shape as usual.
- Do not choose shrimp with spread tails as this indicates they have been injected with chemicals or water to make them plump.
- Do not select shrimp with legs turning black or sticking tightly to the body as this means they are spoiled.
How to choose delicious pork fat
- Choosing to buy shoulder fat or neck fat will make the dish tastier.
- Good fat usually has a thick skin, thick fat, transparent white or ivory color, feels elastic when touched, and has a dry outer membrane.
- If the fat meat is not good, it will have a loose or separated structure between the meat and the fat.
- The amount of fat can vary from 150 – 200g, depending on the family’s taste. However, you should not choose too little fat as it will make the sausage dry, tough, and not delicious.
Notes when using collagen casings
Instead of using collagen casings, you can use pig intestines, but collagen casings will be more convenient as they require less preparation. You can buy collagen casings and meat stuffing tools on e-commerce websites.
Where to buy mai que lo wine?
You can buy mai que lo wine at grocery stores or Chinese medicine shops. You can also make mai que lo wine at home according to the recipe from Điện máy XANH.
How to preserve sausage for a long time without souring
- Place the unused sausage in a sealed bag, preferably vacuum-sealed for better preservation.
- Store in the refrigerator’s cool compartment, using it within 2 – 3 months.
- If you want to preserve it longer, put the sausage in the freezer, which can keep it for 6 months.
Just follow this recipe, and you can successfully make 2 ways to make shrimp sausage for your family. It’s so easy, right? Wishing you success in your cooking.
*Refer to images and recipes on the YouTube channel Delicious dishes and Cooky TV
