Tired of store-bought sausages filled with mystery ingredients? Craving a delicious, healthy alternative packed with flavor? Then look no further than homemade shrimp sausage! This surprisingly simple recipe allows you to control every aspect of your sausage, ensuring it's bursting with fresh, succulent shrimp and your favorite seasonings. Forget bland, processed meats; this recipe offers a delightful twist on a classic, perfect for a quick weeknight meal or an impressive appetizer. You'll be amazed at how easy it is to transform fresh shrimp into a flavorful, satisfying sausage.
This homemade shrimp sausage recipe is not only incredibly delicious but also guarantees a safe and high-quality product, free from unwanted additives and preservatives. We'll guide you through each step, from preparing the shrimp to perfectly seasoning and cooking the sausage, ensuring a flawless result every time. Ready to embark on this culinary adventure? Let's dive into the step-by-step process!
Tools Needed
- Knife
- Grinder/Chopper
- Tray
- Parchment paper
- Oven (optional)
- Sausage stuffer
- Bamboo toothpicks
- Pot
Ingredients
- Fat (back fat or neck fat): 400g
- Sugar: 200g
- Lean meat: 500g
- Shrimp: 500g (approximately 1kg before peeling)
- MSG: 1 tablespoon
- Salt (Himalayan pink salt or regular salt): 2 tablespoons (30g)
- Garlic powder: 1 teaspoon
- Ginger powder: 1 teaspoon
- Peppercorns: 20g
- Red salt (similar to saltpeter): 1 teaspoon (5-10g)
- Green rice wine: 2 tubes
- Salted/dried intestines
- Fresh coconut water: 1 cup
Step-by-Step Instructions
Step 1. Prepare and Combine Ingredients
- Cut the fat into small cubes. Marinate with 100g sugar and mix well. Dry the fat in the sun (at least 3 hours) or in the oven at 100°C until clear.
- Grind the shrimp. Mix the lean meat (500g) with the ground shrimp. Marinate with 100g of sugar and mix well.
- Once the fat is dry, combine the meat and shrimp mixture with the dried fat, MSG, salt, garlic powder, ginger powder, peppercorns, red salt, and green rice wine. Mix thoroughly.
Step 2. Stuff and Cure the Sausage
- Stuff the mixture into the prepared intestines, using a sausage stuffer. Tie off sections of the sausage.
- Briefly dip the sausages in hot water mixed with green rice wine (60-70°C) for 30 seconds to disinfect and prevent souring. Prick each sausage with bamboo toothpicks to release excess water.
- Dry the sausages in the sun for at least a few hours, then refrigerate. Continue drying in the sun for about three days. Store in the freezer or refrigerator.
Step 3. Cook the Shrimp Sausage
- To fry, use a pan with fresh coconut water or filtered water. Cook over medium-high heat until the water evaporates. Reduce heat to low, shake the pan, and cook until golden brown.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Using neck fat will result in crispier sausages.
- If you don't like sweet sausages, reduce the sugar but ensure thorough marinating for preservation.
- Don't overstuff the intestines; ensure even distribution to prevent wrinkling.
- Fresh coconut water is recommended for frying, but filtered water is an acceptable substitute.
Nutrition
- N/A
FAQs
1. Can I freeze homemade shrimp sausage?
Yes! Freeze the cooked sausage in airtight containers or freezer bags for up to 3 months. Thaw completely before reheating.
2. What can I substitute for the shrimp?
While shrimp provides the best flavor and texture, you could experiment with other firm, white fish like cod or tilapia. Adjust seasoning to suit the different fish flavor.
Making your own shrimp sausage is surprisingly easy and rewarding. Enjoy the delicious results knowing exactly what ingredients went into this flavorful treat. From appetizer to main course, this recipe is a versatile addition to your culinary repertoire.