How to Make Delicious and Simple Mini Sausages for Tet Holiday

How to make Bi Sausage

• 1

  Make lard with sugar

  Place a pot of water on the stove; when the water boils, add 200g of pork fat and blanch for about 30 seconds, then take it out to let the fat firm up.

  Cut the fat into small cubes and put them into a pan, add 100g of sugar and mix well. Then cover the pan with a mosquito net and place it in the sun to dry for 1 – 2 hours until the fat is clear.

  

  

  

  
• 2

  Prepare and grind the meat

  Wash the pork with diluted salt water for 5 minutes, then rinse with cold water multiple times. Cut the meat into thin slices and put them into the grinder to grind finely.

  Put the ground meat into a bowl, wrap it with plastic wrap, and place it in the fridge for 1 – 2 hours.

  

  

  
• 3

  Fry onion and garlic

  Shallots and garlic should be peeled, washed, and minced finely.

  Heat a pan on the stove and add 5 tablespoons of cooking oil. When the oil is hot, add the minced shallots and garlic and sauté over medium heat. Sauté until the mixture turns golden and fragrant, then turn off the heat.

  Pour the fried onion and garlic into a sieve to drain the oil.

  Tip:

  • Marinating the sausage with fried onion and garlic will make it more fragrant.
  • When the onion and garlic turn golden, remove them to avoid burning from the hot oil.

  

  

  
• 4

  Prepare the pig intestines

  Rinse the salted pig intestines multiple times with cold water. Let water flow directly into the intestines to clean the inside.

  Tip: You can use fresh intestines to make sausage, but it will take more time due to the washing, scraping, and cleaning processes. There are also collagen casings available in the market that you can use to save time.

  

  

  
• 5

  Mixing the meat

  Take the minced lean meat and put it into the pan with the grease that has been reheated. Then add the shallots and fried garlic.

  Season with the remaining 50g of sugar, 1/2 tablespoon of salt, 1/2 tablespoon of seasoning powder, 1/2 tablespoon of whole pepper, 1 tablespoon of ground pepper, 3 tablespoons of mai quế lộ wine, and 1 tube of green wine into the mixture and mix well.

  Then cover the mixed mixture with a layer of fine cloth and bring it outside to sun-dry for 1 – 2 hours.

  Tip: You can adjust the seasoning to suit your family’s taste!

  

  

  
• 6

  Stuffing the filling

  Take a clean plastic bottle, cut off 1/2 of the bottom part, keep the neck of the bottle, and tightly tie the filling with the neck of the bottle.

  Put the dried meat into the piping bag and gently squeeze it into the tube until all the meat is used up.

  Use nylon string to tightly tie the meat inside the tube into small balls (about 1.5 finger lengths) (leave 4 – 5 cm of excess tube).

  Tip: Be gentle to avoid tearing the tube.

  

  

  

  
• 7

  Drying the Sausages

  Tie 10 meat balls together into a long segment using nylon strings and place them in a pan, then add 6 tablespoons of white wine to coat the sausage balls evenly.

  Remove the sausages and place them on a tray, use a toothpick to poke 3 holes into each sausage ball so that excess fat will drain out while drying and not cause the casing to burst.

  Then take the sausages out to sun dry for about 2 days.

  

  

  

  
• 8

  Final Product

  The sausage balls after processing have a distinctive aroma and an attractive red color. The sausages maintain the crispiness of the casing along with the rich, fatty taste from the meat filling. With their cute mini size, you will definitely not feel nauseous while eating and can enjoy them endlessly.