Hmong Spicy Pork Sausage Recipes

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NEM NUONG (VIETNAMESE SAUSAGE)



Nem Nuong (Vietnamese Sausage) image

Traditionally grilled over charcoal, these little sausages also cook up beautifully in a cast-iron pan. Serve them in a bowl over rice noodles or steamed jasmine rice with fresh mint and cilantro, cucumbers and pickled carrots. Top with green chiles and toasted peanuts, then drizzle with fish sauce and lime. Or, use to make banh mi sandwiches. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless sausage. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon.

Provided by Samin Nosrat

Categories     sausages, side dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon plus 1 teaspoon jasmine rice
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
2 tablespoons fish sauce
2 teaspoons pounded or very finely grated garlic
1 pound ground pork
Canola, grapeseed or other neutral-tasting oil

Steps:

  • Line a baking sheet with parchment paper; set aside.
  • Set a cast-iron pan over medium heat, and add rice. Cook, swirling and stirring constantly, until rice turns a deep golden color, 5 to 8 minutes. Remove from heat, pour into a small heatproof bowl and allow to cool. Use a spice or coffee grinder to grind cooled rice into a fine powder.
  • Place rice powder, sugar, pepper, salt, baking powder, fish sauce and garlic in a large bowl, and stir to combine.
  • Add pork to the bowl, and using your hands, mix thoroughly for 1 full minute.
  • Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of oil, and cook the patty for 2 to 3 minutes on each side. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
  • Divide and roll the remaining sausage into 8 3-inch logs, skewering lengthwise and placing on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow flavors to come together. (Sausages can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
  • To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon oil. When it shimmers, add sausages in a single layer, leaving space between them. Cook, rotating every 2 minutes, until browned on the surface and just cooked through, 6 to 8 minutes total.
  • Drain sausages on paper towels, and serve hot.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 816 milligrams, Sugar 3 grams, TransFat 0 grams

SPICY PORK SAUSAGE



Spicy Pork Sausage image

This recipe spiced up boring breakfast sausage when I spent summers cooking three daily meals for my father and his crew. Lamb can also be used in place of the pork.

Provided by ECKO

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 30m

Yield 4

Number Of Ingredients 5

1 pound fresh, ground pork sausage
1 tablespoon crushed red pepper
1 ½ tablespoons ground cumin
3 cloves garlic, finely chopped
salt to taste

Steps:

  • In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 4.2 g, Cholesterol 77.2 mg, Fat 46.6 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 16.5 g, Sodium 761.9 mg, Sugar 0.3 g

HMONG SPICY PORK SAUSAGE



HMONG SPICY PORK SAUSAGE image

Categories     Pork

Yield pounds

Number Of Ingredients 11

4 pounds marbled pork shoulder, cut into 3-by-1-inch strips
1 pound pork fat, cut into 2-by-1-inch strips
4 garlic cloves, minced
3 Thai chiles, minced
1/2 cup chopped Thai basil
1/4 cup finely grated fresh ginger
2 tablespoons plus 1 teaspoon kosher salt
1 tablespoon ground ginger
2 teaspoons ground black pepper
1/2 cup fresh lime juice, chilled
15 to 18 feet (about 1/2 ounce) salted pork or sheep casings

Steps:

  • 1.Spread meat and fat strips on 2 large rimmed baking sheets. In a small bowl, combine the garlic, dry seasonings and spices and sprinkle seasoning mixture all over meat & fat. Refrigerate the meat and fat for 15 min. Drizzle the liquid ingredients all over meat and fat. Freeze the seasoned meat and fat until very firm, about 45 min. 2.Chill the bowl of a stand mixer and the meat grinder's parts in freezer. Set up grinder with the coarse grinding plate; place the bowl below. With the machine at med-high speed, gradually drop in the meat and fat. Add any liquid on the baking sheets to the ground meat. 3.Put ground meat in the freezer again to keep it at 32° to 40° (at 45°, the fat begins to melt, ruining the texture of the sausage). Using clean hands or the paddle of the stand mixer, knead or beat the meat until a sticky mass forms, about 50 seconds; be careful not to let the meat get too warm. Refrigerate for up to 3 hours. 4.Meanwhile, soak pork or sheep casings in warm water for 30 min. Drain casings. Working over sink, gently run warm water through each casing. Pinch both ends and lift up the water-filled casing. Look for any spots that leak and cut out those portions. 5.Place the sausage stuffer in the freezer for 15 min. Set up sausage stuffer and slip all but 6"of a casing onto the tube, leaving trailing end untied. Tightly pack the sausage mixture into the canister. Start cranking the sausage stuffer very slowly until the meat emerges from the tube. Now tie a knot at the trailing end of the casing. Slowly crank the sausage into the casing, using your free hand to regulate how tightly the sausage is packed; make sure not to overstuff the casing. When the casing is nearly stuffed, tie off the end. 6.Starting at one end, pinch off the first link by pinching your fingers around the sausage to separate the filling;

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  • Spread the meat and fat strips on 2 large rimmed baking sheets. In a small bowl, combine the garlic, dry seasonings and spices and sprinkle the seasoning mixture all over the meat and fat. Refrigerate the meat and fat for 15 minutes. Drizzle the liquid ingredients all over the meat and fat. Freeze the seasoned meat and fat until very firm, about 45 minutes.
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  • Meanwhile, soak the pork or sheep casings in warm water for 30 minutes. Drain the casings. Working over the sink, gently run warm water through each casing. Pinch both ends and lift up the water-filled casing. Look for any spots that leak and cut out those portions.


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