Indulge your senses in the irresistible fusion of crispy bubble sausage and the rich, savory depth of salted eggs. This unique recipe elevates the humble sausage to a gourmet experience, offering a delightful textural contrast and a flavor explosion in every bite. Imagine the satisfying crunch of perfectly browned sausage, bursting with juicy flavor, complemented by the creamy, salty richness of salted egg yolk. This isn't your average sausage dish; it's a culinary adventure waiting to happen.
Prepare to be amazed as we guide you through a step-by-step process, transforming simple ingredients into a truly unforgettable meal. From achieving that signature bubbled texture on your sausage to expertly incorporating the salted egg for maximum flavor impact, we'll ensure your culinary success. Get ready to embark on this delicious journey and discover the secrets to creating the ultimate Crispy Bubble Sausage with Salted Egg.
Tools Needed
- Pan
- Steamer
- Knife
- Needle and thread
- Basin
Ingredients
- Lean shoulder pork: 1 kg
- Pork skin: 0.5 kg
- Salt
- Shallots: 5
- Ginger: 3 slices
- Ground pepper: 0.5 tablespoon
- Pepper seeds
- Sugar: 1 tablespoon
- Seasoning powder: 1.5 tablespoons
- Fish sauce: 1 tablespoon
- Fried onions
- Green tube (preservative): 3 tubes
- Pink salt (optional): 1/4 tablespoon
- Salted eggs: 9
- Cotton balls (pork fat): 1 dozen
- Lemon
- Vinegar or wine (optional)
- Herbs
Step-by-Step Instructions
Step 1. Prepare the Pork and Skin
- Wash pork and skin thoroughly with lemon, salt, vinegar, or wine. Blanch pork briefly in boiling water with salt, shallots, and ginger (until outer layer firms).
- Boil pork skin until cooked (approx. 15 minutes).
- Thinly slice the blanched pork.
- Cut the cooked pork skin thinly at a slight angle.
Step 2. Season and Stuff the Sausage
- In a pan, mix the sliced pork with ground pepper, pepper seeds, sugar, seasoning powder, fish sauce, fried onions, green tube, pink salt (optional), and salted eggs.
- Stuff the pork mixture into the pork fat cotton balls, adding a salted egg to each.
- Sew the openings of the stuffed cotton balls closed.
Step 3. Cook and Cool the Sausage
- Steam the bubble sausages for 45-60 minutes, poking holes to release air.
- Let the sausages cool completely, then refrigerate.
Step 4. Serve the Crispy Bubble Sausage
- Slice and serve with salt, pepper, and lemongrass (optional).
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Choose pork skin that is white or slightly pinkish-white, thin, and free of excessive foam.
- The thinner the pork skin is sliced, the more delicious the result.
- Homemade salted eggs are preferred for superior taste.
- Adjust the amount of pork skin based on your preference for chewiness.
- When slicing the final product, aim for a thickness of about 0.5 cm.
Nutrition
- Calories: approximately 4500-5000
- Fat: 350-400g
- Carbs: 20-30g
- Protein: 150-180g
FAQs
1. What type of sausage works best for this recipe?
A good quality sausage with a relatively high fat content works best. This helps achieve the crispy, bubbly texture. Avoid sausages that are too lean.
2. Can I substitute the salted eggs?
While salted eggs provide the unique flavor profile, you can try substituting with a combination of soy sauce, fish sauce, and a touch of sugar to mimic the salty and savory taste. However, the result will be different.
3. How do I achieve the crispy bubble effect on the sausage?
Ensure the sausage is patted dry before cooking. Use medium-high heat and avoid overcrowding the pan. Let the sausage cook undisturbed for a few minutes to develop the crispy bubbles.
There you have it – your perfectly crispy bubble sausage with salted egg! This recipe is a fantastic way to elevate a simple sausage into a truly memorable dish, perfect for a weekend brunch or a satisfying weeknight meal. Enjoy the delicious results of your culinary adventure!