Vietnamese Sausage - Gio Lua
- Preparation time: 60 minutes
- Cook time: 40 minutes
A good sausage will be light pink with some small holes on the surface. It is usually divided into 4 – 8 pieces and served with good peppered fish sauce.
- 500gr meat (preferably pork shoulder)
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp sugar
- 1/2 tbsp garlic powder
- 2 tsp pepper
- 1 tsp baking soda
- 2 tbsp oil
Since silky lean pork sausage, beef sausage or chicken sausage has the similar method of processing meanwhile pig head sausage is a little bit different in ingredients, preparation and cooking method, it will be chosen to introduce today.
- Cut meat in to thin slices and freeze for 2 hours.
- Grind well and mix with prepared spice. Beat with electric mixer for about 10 minutes until well combined, let sit for about 20 minutes.
- Stuff the mixture in to a round mold, press it down firmly to compact the mixture.
Remove it from the mold then wrap by banana leaves or cling film. Steam until cooked. Served warm or cool with Banh Chung, Banh Cuon, Xoi Vo or steamed rice.
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