Indulge in the rich, savory delight of Salted Egg Sausage, a unique twist on a classic breakfast staple. This recipe elevates the humble sausage to new heights, incorporating the irresistible umami flavor of salted egg yolks for a truly unforgettable culinary experience. Imagine the creamy, slightly sweet notes of the salted egg perfectly complementing the juicy, savory texture of the sausage – a tantalizing combination that will leave you craving more. Forget everything you thought you knew about breakfast sausage; this recipe is a game-changer.
This recipe expertly balances the richness of the salted egg with the inherent savoriness of the sausage, creating a harmonious flavor profile that's both comforting and exciting. Whether you're a seasoned chef or a kitchen novice, this recipe is surprisingly simple to follow, yielding delicious results every time. Ready to transform your breakfast routine? Let's dive into the step-by-step instructions!
Tools Needed
- Meat Grinder
- Frying Pan
- Mixing Bowl
- Gloves
- Lap Phum Stuffer
- Needle
- String
- Collagen Intestines
Ingredients
- Salted Eggs: 6
- Lean Pork: 800g
- Pork Belly: 200g
- Sugar: 150g
- Salt: 20g
- Ground Pepper: 1 tablespoon
- Fried Onions and Garlic: 4 tablespoons
- Mai Que Lo Wine: 6 tablespoons
- Green Incubator Tube: 1 tube
- White Wine
- Peppercorns
- Collagen Intestines
Step-by-Step Instructions
Step 1. Prepare and Marinate the Meat
- salted eggs, pork (lean and belly), sugar, salt, pepper, fried onions and garlic, Mai Que Lo wine, and a green incubator tube.
- Grind the pork using a meat grinder. Grind it moderately for about 30 seconds.
- Roast the peppercorns until fragrant.
- sugar (ground finely), salt, ground pepper, fried onions and garlic, and Mai Que Lo wine. Mix well and add the green incubator tube for freshness and color.
- Rinse the salted eggs with white wine to enhance their color and fragrance. Cut into small pieces.
- Add the chopped salted eggs to the dried meat and mix thoroughly.
Step 2. Stuff and Cure the Sausages
- Stuff the sausage mixture into collagen intestines using a Lap Phum stuffer. Tie off sections of sausage.
- Rinse the stuffed sausages with white wine to enhance color. Prick each sausage with a needle to release excess fat.
- Dry the sausages in the sun for approximately two days.
Step 3. Preserve and Serve
- Store the dried sausages in the freezer for up to 3 months or in the refrigerator for up to a week.
- Fry the sausages and serve.
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Tips
- Use a firm layer of fat for the sausage, avoiding soft, flabby fat.
- Adjust the amount of salted eggs to your preference. More eggs will result in a richer flavor.
- The ratio of meat to fat used in this recipe is 80% meat and 20% fat.
Nutrition
- Calories: approximately 4800-5200
- Fat: 350-400g
- Carbs: 100-120g
- Protein: 200-220g
FAQs
1. Can I use pre-made salted egg yolks?
Yes! Many grocery stores sell pre-made salted egg yolks, which can save you time and effort. Just make sure they're well-drained before incorporating them into the sausage mixture.
2. What kind of sausage casing should I use?
Natural hog casings are ideal for the best texture and flavor, but you can also use collagen casings if preferred. Make sure to prepare them according to the package instructions.
3. How long can I store the cooked sausages?
Store leftover sausages in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; simply reheat before serving.
This Salted Egg Sausage recipe is a delightful way to celebrate Tet, or any special occasion. The unique flavor combination is sure to impress your family and friends, leaving them wanting more. Enjoy this delicious and memorable treat!