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Ingredient
Pork Sausage
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Ingredient
Food ration :
5 servingsCooking time :
1 hour
5 kg
ground pork
250 grams
pork fat marinade with sugar
1/4 cup
rosemary & thyme mix
1 cup
Chicken Stock Powder
1 can
Beer
1/4 cup
Fish Sauce
1/2 cup
Sausage/meat spices
3 each
bay leaf
1/2 cup
sugar
Cooking instructions
* Step 1
mixed all and refrigerate for 30 mins. stuff into hog sausage skin, wash with Chinese rice wine/whisky
* Step 2
Chinese Way of Cooking: fridge dry for 5 - 7 days, pan fried till sausage skin turn golden brown, add in water [ cover half of the sausage ] cook till all water evaporate.
* Step 3
Western Cooking: boil sausage immediately after stuffing process done. for 15 - 20 mins. keep in fridge overnight; smoke sausage the following day
* Step 4
Our way of cooking: Fidge dry for 3 - 4 days, Charcoal to cook
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