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Bac Kan smoked sausage is a traditional delicacy native to the northern mountains of Vietnam. This delectable sausage is known for its distinct flavor profile, characterized by its greasy texture, chewy bite, and mouthwatering taste. The process of making Bac Kan smoked sausage requires a careful combination of ingredients and a specialized smoking technique that imparts a unique smoky aroma. Whether you are an aspiring chef or simply want to indulge in the delights of Vietnamese cuisine, this guide will take you through the steps of creating your very own greasy, chewy, and delicious Bac Kan smoked sausage. Get ready to embark on a culinary journey that will leave your taste buds craving for more!
The Northwest Sausage has a very simple recipe with just a few basic ingredients and you can bring the taste of Northwest cuisine to your family kitchen. Here is the recipe for Bac Kan smoked sausage.
The origin and difference of this dish compared to other places
Smoked sausage is a delicacy of the land of Bac Kan . Bac Kan smoked sausage has the characteristic aroma of rock ginger , a type of ginger that grows on the rock of mountainous ethnic people, both fragrant and has a very unique and distinctive taste that not all sausages have.
The main ingredients for making smoked sausages of Bac Kan people are lean meat and pureed pork fat marinated with white wine and ice ginger juice , sugar, then stuffed into dried pig intestines and cooked by natural fermentation.
When eating Bac Kan smoked sausage, you will feel the fat of the fat mixed with the sweetness of the lean meat and the chewy taste of the pig intestine.
How to make Bac Kan smoked sausage
Ingredients for making Bac Kan smoked sausage
- 1kg lean meat
- 200g fatty meat
- 200r young heart
- White wine or cinnamon apricot wine
- 100gr of ginger (Better with rock ginger of Bac Kan people, you can also choose regular ginger)
- Seasoning: Sugar, white wine, soy sauce, salt, pepper
Note: When choosing meat, you should choose meat to make sausage, you should choose shoulder or butt meat because this type of meat is not too lean nor too fat but the meat is soft; To make sausage, you choose the white, straight segment.
>> How to choose, buy and process fresh sausages
The process of making Bac Kan smoked sausage
Step 1Process materials
Wash the pork, then finely chop or grind it, then put it in a bowl.
Peel the ginger and grate it.
Young intestines turn inside out, squeeze lemon and salt, then rinse with clean water to dry.
Step 2Scent meat
You leave the meat with the following spices: 2 tablespoons granulated sugar, 2 tablespoons soy sauce, 2 tablespoons cinnamon apricot wine to create aroma, 1 teaspoon salt, 1 teaspoon pepper , and the whole place. Mix the ground ginger thoroughly and marinate it for 3 hours
Step 3Farce
You can use your hands to stuff it, but if you have a meat stuffer at home, the better, you take the marinated meat and stuff it into the small intestine. You stuff it into a long piece, then use a string to tie it to each piece about 15-20cm long (remember to subtract 2 ends to tie it up a bit).
Step 4Sun-dried sausages and then hang them in the kitchen
After being stuffed and tied into pieces, you bring it to the sun to dry for about 3-4 days to drain the water, then you bring it to hang in the kitchen attic, the warmth of the fire will make the meat hunt again, fragrant. more delicious.
Finished product
After being successfully made, the smoked sausage can be fried, or steamed, then cut into diagonal pieces and enjoyed. Bac Kan sausage made according to the above recipe has the aroma of meat and mountain ginger root, the chewy taste of the heart makes it difficult for anyone who eats it once to forget it.
How to eat and how to preserve Bac Kan smoked sausage
With the ingredients of Bac Kan smoked sausage, you can process it into dishes such as:
Steam, boil, or lightly fry in a pan but don’t need fat! When you eat it, you dip it with chili sauce or mustard.
In addition, you can use smoked sausage to make fried rice (fried rice, sausage egg rolls, sticky rice…
>> How to make fried egg sausage
About preservation: if you want to keep it for about 2-3 months , you can put it in a bag and then cover it to prevent the sausage from drying out, then store it in the freezer.
If you keep it in the fridge, it will keep for about 2 weeks.
>> How to preserve fresh sausages – Maybe you don’t know?
>> How to preserve fresh and dry sausages for a long time, not damaged
The plate of Bac Kan smoked sausage is already attractive just looking at it, if you have the opportunity to visit Bac Kan, don’t forget to enjoy this dish! If you do not have the opportunity to go to this land, you can do it at home to enjoy the specialty of the mountains.
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In conclusion, making greasy, chewy, and delicious Bac Kan smoked sausage requires a careful combination of ingredients, techniques, and patience. By choosing high-quality meat and adding the right seasonings, such as garlic, salt, and pepper, the flavor profile is elevated. The smoking process enhances the texture, giving it a chewy and succulent bite.
To achieve the desired greasiness, it is crucial to select fatty cuts of meat and blend them with leaner parts. The fat content ensures the sausage retains its juiciness and moistness throughout the smoking process.
The smoking technique involves slow-cooking the sausages over low heat, allowing the flavors to develop gradually. This also helps the fat to render out, adding a luxurious greasiness to the sausage. Additionally, the smoky aroma enhances the overall taste profile, making the sausage truly irresistible.
However, it is important to note that moderation is key in enjoyment. While the greasiness enhances the taste, excessive amounts might make it too heavy for some palates. It is advisable to balance the enjoyment with healthier options and to follow individual dietary requirements.
In conclusion, by carefully selecting ingredients, employing proper smoking techniques, and finding the right balance of flavors, one can create a tasty, greasy, chewy, and utterly delicious Bac Kan smoked sausage. Whether enjoyed on its own or as part of a dish, this delectable sausage is sure to leave a lasting impression and have everyone coming back for more.
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