Taiwanese sausage
Anything with Alvin · ♥ 145.6K likes · 4.9M views · 16 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 lb whole pork butt
- 1 lb pork fat back
Cube the pork butt and the fat back.
The feast from Spirited Away
Spread the cubes on trays and chill in the fridge, then freeze about 20 minutes so they are firm but not rock hard.
- 3 tbsp sugar
- 1½ tbsp kosher salt
- 2 tsp white pepper
- 1½ tsp onion powder
- 1 tsp black pepper
- ¾ tsp 13 spice
- ½ tsp ginger powder
Season the ground pork with the sugar, kosher salt, white pepper, onion powder, black pepper, 13 spice and ginger powder and mix.
Emulsify the mixture by slamming it into a stainless steel bowl, or run it in a stand mixer with the paddle attachment for a few minutes.
Emulsifying the meat paste
- 3 tbsp soy sauce
- 1 tbsp Shaoxing cooking wine
- 3 tbsp cornstarch
- 2½ oz ice water
Add the soy sauce, Shaoxing wine, cornstarch and ice water and emulsify to a pink paste.
- casings
Soak the collagen casings in water about 5 minutes, then load them onto the meat extruder.
- butcher's twine
Extrude the mixture along the whole length of the casing, then twist into links alternating the direction of each twist, and tie the twists with butcher's twine.
Cook the sausages in barely simmering water about 20 minutes, slowly.
- oil
- scallions
- raw garlic
Pat off the excess water and finish in a hot pan with a little oil to crisp the skin.