Oriental Pork Sausage

Oriental pork sausage can be found in Asiatic stores. What makes it unusual is the addition of dill which is a wonderful herb usually added in Poland to a chicken soup or to salmon in England. Many sausages include parsley or cilantro, but this one shines because of the combination of dill and lemongrass. Lemongrass has a deep citrusy aroma that can typically be found in Thai cooking and other Asian cuisines. If you can't find lemongrass, you can substitute lemon or lime juice in its place. Just keep in mind that the citrus won't be able to fully substitute the flavor of lemongrass.

Calories: 320
Servings: 10
Prep time: 30 minutes
Cook time: 30 minutes

Nutritional information

MeatsMetricUS
Pork, semi-fat1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
Cure #12.0 g1/3 tsp
Pepper2.0 g1 tsp
Sugar5.0 g1 tsp
Cayenne pepper1.0 g1/2 tsp
Vinegar15 ml1 Tbsp
Onions, finely chopped30 g1/3 medium onion
Dill, fresh, chopped20 g1.5 Tbsp
Lemon grass20 g1.5 Tbsp
Instructions
  1. Grind pork through 10 mm (3/8”) plate.
  2. Mix pork with all ingredients.
  3. Stuff into 32 mm pork casings.
  4. Refrigerate.
  5. Fully cook before serving
Notes
Cure #1 is optional. It is added to impart pink color to cooked meat.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs