Lap Xuong, Vietnamese dried sausage, is a culinary masterpiece boasting a rich, savory flavor profile that tantalizes the taste buds. This traditional recipe, passed down through generations, offers a delectable alternative to commercially produced sausages, often laden with artificial colors and preservatives. Our version focuses on the pure, natural taste of high-quality red meat, resulting in a deeply satisfying and authentic experience. We avoid any artificial coloring, letting the natural hues of the meat shine through. Imagine the irresistible aroma filling your kitchen as this flavorful sausage slowly simmers and dries, promising a rewarding culinary journey.
This recipe prioritizes simplicity and quality ingredients, enabling even novice cooks to create a batch of incredibly flavorful Lap Xuong. Forget the complicated procedures and chemical additives; this method delivers exceptional results with ease. Ready to embark on this exciting culinary adventure and learn the secrets to making this delicious Vietnamese sausage? Let's dive into the step-by-step process below!
Tools Needed
- Knife
- Pestle or hammer
- Frying pan
- Wire rack
- Sausage stuffer (or piping bag)
- Fresh intestine
- Bowl
- Measuring cups and spoons
Ingredients
- Meat (red meat, thigh meat preferred): 2 kg
- Fat (back fat): 400 g
- Small silk seeds
- Small pomegranate seeds
- Sugar: 300 g
- Shallots: 1/2 cup
- Garlic: 1/2 cup
- Wild strawberries
- Pepper: 1 tablespoon (approx. 10g)
- Red Salt: 1 tablespoon
- MSG: 1 tablespoon
- Mai Que Lo powder: 0.5-1 tablespoon
- Garlic wine: 1.5 tablespoons
- Green frog (optional): 1.5 tablespoons
- Ginseng (or garlic wine substitute): 1 tablespoon
- Mai Que Lo wine: 1/3 cup
- White wine (high-proof): 1 cup
Step-by-Step Instructions
Step 1. Prepare the Meat and Marinate
- Cut the meat into pieces. Pound the meat to make it more tender and improve the sausage's texture.
- Mix the meat with pepper to enhance flavor and remove any fishy smell.
- Marinate the meat with red salt for 30 minutes to add color.
- Dry the fat in the sun to make it clearer. Then fry the onion and garlic until fragrant.
- Mix all the ingredients (fried onion and garlic, sugar, MSG, pepper, salt, Mai Que Lo powder, garlic wine, green frog, ginseng/garlic wine substitute, Mai Que Lo wine) with the marinated meat.
Step 2. Stuff and Shape the Sausages
- Stuff the meat mixture into fresh intestines using a sausage stuffer or piping bag.
- Tie off the ends of the sausages.
Step 3. Clean and Prepare for Drying
- Wash the sausages with warm water, then with white wine to prevent flies.
Step 4. Dry the Sausages
- Hang the sausages to dry in a well-ventilated area for 3 days, or longer.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Use thigh meat for the best flavor and texture.
- Use raw garlic to prevent the sausage from getting sour.
- Adding wild strawberries helps the sausage dry faster and become more fragrant.
- Mixing the sugar with the fat evenly helps the fat clarify faster.
- To test the quality of the sausage, try using it when the red color is clear, not cloudy.
Nutrition
- Calories: approximately 6800-7200
- Fat: approximately 500-550g
- Carbs: approximately 200-250g
- Protein: approximately 300-350g
FAQs
1. How long does Lap Xuong take to dry?
Drying time depends on humidity and temperature, but generally takes 2-3 days for smaller sausages and up to a week for larger ones. Ensure good air circulation.
2. Can I use a different type of red meat?
While pork is traditional, you can experiment with beef or a combination, but adjust the fat content accordingly for optimal texture. Too lean will result in a dry sausage.
3. What if my Lap Xuong develops mold?
Discard any sausage showing mold. Proper drying and low humidity are crucial to prevent mold growth. Ensure your work surfaces and equipment are clean.
Making your own Lap Xuong is a rewarding experience, offering a delicious and healthier alternative to store-bought sausages. Enjoy the rich, savory flavors of this homemade delicacy, perfect for sharing with family and friends. Now go forth and create your own batch of authentic, no-coloring Vietnamese dried sausage!