Boiled pork sausage is a dish that requires meticulousness and dexterity in the processing stage. If done incorrectly, pork sausage often encounters the situation of peeling skin, mushy filling inside, or a foul odor.
To have a delicious dish of sausage, a chewy crust on the outside and a firm and smooth filling inside, housewives need to pay attention to a few basic processing steps.
To make delicious and clean boiled pork intestines, prepare 500g of young intestines (choose small carrier intestines) or tail of the pig, 500ml of fresh pork blood (mixed with salt water in a ratio of 1 blood: 1 water).
The filling will include 200g of grated leaf fat and chopped pig throat, 50g of green beans (roasted and crushed), a small handful of Vietnamese coriander, scallions, basil and water spinach. Spices need to be prepared with a little pepper, seasoning and delicious fish sauce.
After buying pig intestines, turn them over and squeeze them thoroughly with salt and fresh lemon (or vinegar) to remove slime and odor. This is an important step for the shell to have a beautiful and chewy color. Note not to rub too hard to avoid tearing the thin membrane of the shell.
Wash the herbs, slice them very finely so that the filling has good adhesion. When mixing the filling, add minced leaf fat, green beans and vegetables to a large bowl, then slowly pour in pig blood and stir well.
Add a little pepper to make the filling have a characteristic aroma. Use a funnel or cut the top of a plastic bottle to stuff the filling into the heart. Note that you should only stuff loosely, do not stuff too tightly to easily break the skin when boiling.
Heat a pot of hot water (about 50 - 60 degrees C) before putting the sausages in to boil. Do not immediately put them in boiling water because sudden high temperatures will cause the core to shrink and break. When the water starts to boil again, use a sharp toothpick to gently prick along the sausage section to drain steam and drain excess fluid. Pricking helps reduce the pressure inside, helping the sausages cook evenly and firmly.
You should maintain the heat at a moderate level and boil for 15 - 20 minutes. To check if the gourd is cooked, use a toothpick to prick it, if you see water flowing out without the pink color of the blood, it means the gourd has met the requirements.
After taking it out, soak it in a bowl of cold water with a little lemon juice to prevent the sausage from darkening and maintain its crispness and sweetness.
