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.
|Pork, semi-fat||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||15 g||2.5 tsp|
|Cure #1||2.0 g||1/3 tsp|
|Pepper||2.0 g||1 tsp|
|Sugar||5.0 g||1 tsp|
|Cayenne pepper||1.0 g||1/2 tsp|
|Vinegar||15 ml||1 Tbsp|
|Onions, finely chopped||30 g||1/3 medium onion|
|Dill, fresh, chopped||20 g||1.5 Tbsp|
|Lemon grass||20 g||1.5 Tbsp|
- Grind pork through 10 mm (3/8”) plate.
- Mix pork with all ingredients.
- Stuff into 32 mm pork casings.
- Fully cook before serving
Cure #1 is optional. It is added to impart pink color to cooked meat.