Lap xuong, Vietnamese fresh pork sausage, is a culinary treasure, bursting with fragrant herbs and spices. Its unique flavor profile, a delicate balance of savory, sweet, and subtly spicy, makes it a beloved ingredient in numerous Vietnamese dishes. From its vibrant red hue to its satisfyingly plump texture, lap xuong is more than just a sausage; it's a symbol of traditional Vietnamese cooking, passed down through generations. The process of making lap xuong may seem daunting, but with the right ingredients and guidance, anyone can master this flavorful delicacy.
This irresistible sausage is surprisingly simple to create at home, offering a rewarding experience for adventurous cooks. The key lies in the careful selection of fresh, high-quality ingredients and meticulous attention to detail. Ready to embark on a culinary adventure and create your own batch of authentic lap xuong? Let's dive into the step-by-step process outlined below!
Tools Needed
- Meat grinder
- Blender/Food processor
- Oven or sunny area
- Sausage stuffer or funnel
- String or twine
- Toothpick or skewer
Ingredients
- Ground pork: 1.3 kg
- Pork fat: 200g
- Sugar: 300g
- Salt: 30g
- Fried onions: 1 tablespoon
- Fried garlic: 1.5 tablespoons
- Pepper: 1 tablespoon
- Mai Coi Lo wine: 50ml
- Green sausage casings: 2
- Char siu seasoning sauce: 1 tablespoon
- Salted pork (for stuffing)
Step-by-Step Instructions
Step 1. Prepare the Pork and Fat
- Wash and beat the pork fat until soft. Marinate with salt and sugar. If you live in a sunny area, marinate the day before; otherwise, dry it in the oven at 100°C for 6 hours.
- Puree the fat until it's well-blended, but not over-processed. Mix with the ground pork, sugar, and salt. Sun-dry or oven-dry for several hours until the fat is clear.
Step 2. Mix and Marinate the Sausage Filling
- Combine the ground pork with the dried fat, remaining sugar, salt, fried onions, fried garlic, pepper, Mai Coi Lo wine, and green sausage casings. Mix well. Add char siu seasoning sauce.
- Marinate the meat mixture for at least 1 hour at room temperature, or sun-dry.
Step 3. Stuff, Blanch, and Prepare for Drying
- Prepare the salted pork casings by washing them thoroughly with salt and vinegar.
- Stuff the marinated pork mixture into the prepared casings using a sausage stuffer or funnel. Tie off sections of the sausage with string.
- Blanch the sausages in lukewarm water to prevent shrinkage during drying.
- Rinse the sausages with water, then Mai Coi Lo wine, and dry.
- Prick the sausages with a toothpick or skewer to allow steam to escape during drying. Dry in the sun for 2 days.
Step 4. Dry and Finish the Sausage
- Boil the sausages briefly in water to remove any remaining dust, then drain and fry until lightly browned.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Using fried garlic and onions helps preserve the sausage for a longer time.
- Avoid using fresh garlic and onions, as they can make the sausage sour and shorten its shelf life.
- The char siu seasoning sauce helps give the sausage a nice pink-red color.
- Don't make the sausages too long, as it will be less appealing.
- Blanching the sausages in lukewarm water helps them to stay plump and not shrink when cooking.
Nutrition
- Calories: approximately 4700-5200
- Fat: 350-400g
- Carbs: 250-300g
- Protein: 150-170g
FAQs
1. Can I make lap xuong without a sausage stuffer?
Yes! You can use a large zip-top bag, cutting a small corner to pipe the mixture into casings. It'll take a little longer, but it works well.
2. How long can I store homemade lap xuong?
Fresh lap xuong should be refrigerated and consumed within 3-4 days. You can freeze it for longer storage, but the texture might change slightly upon thawing.
Making your own lap xuong is a rewarding culinary journey, connecting you to Vietnamese traditions and providing a delicious, handcrafted result. The satisfying aroma and incredible taste will undoubtedly impress your family and friends. Enjoy the fruits of your labor – savor the authentic flavor of homemade Vietnamese fresh sausage!