Friday, May 12, 2017

Vietnamese Sausage Pork (Dồi thịt heo) Recipe


1 lb. Pork Shoulder
2 Tbsp. chopped Shallots
1 Tbsp. minced Garlic
3/4 cup minced Lemongrass
3 tsp. crushed Roast Peanuts
1/2 cup chopped Thai Basil
1 tsp. Black Pepper Corn
2 Tbsp. Olive Oil
2 chopped Chili Peppers
1/2 tsp. Kosher Salt
1 tsp. Sugar
1/2 tsp. ground Black Pepper

Cut 1 lb. Pork Shoulder into small pieces, place in a food processor. Once you have the ground pork set aside. 

Chop some Thai Basil, about 1/2 a cup.  Set aside.

In a pan, add in 2 Tbsp. Olive Oil, 1 Tbsp. minced Garlic, 2 Tbsp. chopped Shallots and 3/4 cup minced Lemongrass.  Saute until slightly brown, remove from heat and set aside.

Have your bowl of 1 lb. Ground Pork, add in 1 tsp. Black Pepper Corn, 3 tsp. crushed Roast Peanuts, 2 chopped Chili Peppers, 1/2 cup chopped Thai Basil, 1/2 tsp. Kosher Salt, 1 tsp. Sugar, sautéed Lemongrass and mix. Add in 1/2 tsp. ground Black Pepper, mix well. Cover with plastic wrap, let it sit for about 1-2 hours.

Hog Casings, wash the salt off then soak it in water for 15 minutes.  

Using a sausage attachment, put the casing on the tip.  If you don’t have one you can use a regular funnel and put it in by hand.  Once you have the casing on the tip.  Tie the ends, stuff the meat.  Get it to the length you want and cut it.  Tie to closed the open end. Repeat until you used up all the meat. 

Boil the sausage, when you boil them remember to use a skewer or toothpick to poke small holes into it.  Or else the sausage might burst open.  After boiling them you can freeze it in the freezer and use whenever you want.  You can pan-fry the sausage and serve by itself or with rice.

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