Pork Sausage with Rice
Rice pork sausage is a delicious breakfast luxury and an economical product. Rice is easily and thoroughly digested, and for this reason is often recommended as suitable for children and invalids. The meat provides an abundance of material for bone and muscle. Rice is a rich source of carbohydrates and provides energy. Adding rice to sausages is not a new concept, white blood sausages do not contain blood, but are usually made with rice. As rice contains sugar it ferments well and is used for making saki wine and fermented sausages. Urutan is a Balinese traditional dry fermented sausage made with rice.
|pork trimmings||500 g||1.11 lb.|
|back fat or fat pork trimmings||250 g||0.55 lb.|
|rice||250 g||0.55 lb.|
Ingredients per 1000g (1 kg) of meat
|onion||60 g||1 onion.|
|salt||18 g||3 tsp.|
|pepper||4.0 g||2 tsp.|
|allspice||1.0 g||½ tsp.|
|nutmeg||1.0 g||½ tsp.|
|ginger||1.0 g||½ tsp.|
|cold water||100 ml||⅜ cup|
- Cook rice until tender but not mushy. Drain and cool.
- Grind meat and onion through 3/16” plate (5 mm).
- Mix ground meat, onions and spices adding water. Add rice and remix until rice is well distributed.
- Stuff firmly into 32-36 mm hog casings.
- Poach at 80º C (176º F) until internal meat temperature reaches 160º F (72º C). This process will take about 30 minutes. Sausage is fully cooked and ready to eat.
- Keep in a refrigerator.
You may end the process with stuffing sausage and placing it in a refrigerator. It is a fresh sausage and must be eaten in a day or two. The sausage will have to be fully cooked before serving by poaching it in water, frying in a skillet or grilling.