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.
Photo: @hopdanslewok
Ingredients
- 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
Preparation
Today, we will introduce a unique preparation method for pig head sausage, which differs from the more commonly known silky lean pork, beef, or chicken sausages in both ingredients and cooking technique.
- First, cut the meat into thin slices and freeze for about 2 hours to firm it up.
- Next, grind the meat thoroughly and combine it with your choice of prepared spices. Using an electric mixer, beat the mixture for around 10 minutes until it is well combined. Allow it to rest for about 20 minutes to enhance the flavors.
- After resting, stuff the mixture into a round mold, ensuring to press it down firmly to compact it effectively.
Once molded, carefully remove the sausage and wrap it in banana leaves or cling film. Steam the wrapped sausage until thoroughly cooked. It can be served warm or chilled alongside traditional accompaniments such as Banh Chung, Banh Cuon, Xoi Vo, or steamed rice.
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