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.
AI Generated·May contain errors
Today's recipe will be Vietnamese Pork Sausage, Gioi Thanh Heu.
Here are the ingredients you will need.
The written recipe is in the description box and also on my blog.
Cut 1 pound pork shoulder into small pieces.
Place it into a food processor.
Once you have the ground pork, then set aside.
If you don't have a food processor, you can just use a cleaver and finely chop.
Chop some Thai basil.
You need about half a cup and then set aside.
Next step, you need to saute the lemongrass.
So in a pan, add in 2 tablespoons of olive oil.
Add in 1 tablespoon of minced garlic.
Add in 2 tablespoons of chopped shallots.
And then add in 3 fourth cup minced lemongrass.
Saute until slightly brown.
Remove from heat and set aside.
Have your bowl of 1 pound ground pork ready.
Add in 1 teaspoon of black peppercorn.
3 teaspoons of crushed roast peanuts.
2 chopped chili peppers.
Half a cup of chopped Thai basil.
Half a teaspoon of kosher salt.
1 teaspoon of sugar.
The sauteed lemongrass and mix.
Then add in half a teaspoon of ground black pepper.
Mix well.
Cover with plastic wrap.
Let it sit for about 1 to 2 hours.
You need some hot casing.
When you take it out of the package, it looks like this.
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 a kitchen aid, 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 that you want and then cut it.
Tie to close the open end.
Repeat until you use up all the meat.
Once you're done with making the sausage, next step you will need to boil them.
Remember to poke small holes while you boil or else the sausage might burst open.
After you boil them, you can freeze it in the freezer and use it whenever you want.
You can pan fry the sausage and serve it by itself or with rice.
I hope you enjoy this recipe and thank you so much for watching.
