Wednesday, February 27, 2008

Homemade Asian Citrus Sausage (or Adventures in Sausage Making II)

The Leftover Queen hosts a Royal Foodie Joust every month on her Forum. Each month three ingredients are picked & foodies everywhere create there best recipe using those ingredients. This month we had to use Pork, Citrus & Pink Peppercorns.

This is our first Joust & we wanted to challenge ourselves. We've been interested in making homemade sausage links lately so this seemed like a good time to go for it. We like sausage with fruits such as mango & apple so why not a citrus. Then we thought Asian flavors would go well with citrus & pork so we decided to use Chinese Five Spice Powder. The citrus we chose was Honey Tangerine, the honey flavor works so well with the Asian spices & the firm texture made it easy to supreme.
Homemade Asian Citrus Sausage

We use the meat grinder & sausage filler attachments for our Kitchen Aid to make this sausage.
grinding the pork & spices

3 lbs center cut pork loin, cut into 1-inch pieces
1 T pink peppercorns
1 T Chinese five spice powder
1 T kosher salt
4 honey tangerines
7 feet of sausage casings - natural pork or collagen. (We were able to get natural casings from the butcher at our local grocery store)

Grind peppercorns. Mix peppercorn, five spice powder & salt together.
The spices
Coat meat with spices. Put meat through the meat grinder with the small blade attached.
Supreme the tangerines & cut them into small pieces. Mix the tangerine into the ground meat.
ground pork & tangerines mixed
Attach the sausage filler attachment to the mixer. Grease the filler with butter or shortening. If using natural casing, rinse it well. Slide about 7 feet of casing
onto the filler, tying a knot at the end.
Putting the casing on the sausage filler
Fill casing with meat & tangerine mixture.
Filling the casing One long sausage Twisted into sausages #57 - Homemade Asian Citrus Sausages
Twist filled casing into 6-inch (or size of your choice) links & cut the links apart. Makes about 12 links.

To cook
Add sausages, 1 t olive oil & 1/4-1/2-inch water to a skillet. Cover & bring to a boil. Boil for 5 minutes. Turn sausages over, recover & boil 5 minutes more. Uncover & allow the water to boil away. Brown the sausage turning as needed, about 5-6 minutes.

The sausage could also be grilled & would take about 15 minutes to fully cook.

This sausage would be good on rice, on a roll with Chinese mustard or sliced in a stir fry though it was awful good just on its own.


Deborah said...

I use sausage so often - I should really look into getting a meat grinder. This sounds tasty!

Peter M said...

Congrats on your homemade sausages. I make a Greek variety and I know the work involved.

Thistlemoon said...

This is most impressive! Well done! Best of Luck in The Joust!

Ben said...

Wow, this is amazing. I believe I am looking at the winner of the joust :-p Good luck

Anonymous said...

It's fantastic you went to all that trouble to make these. They sound and look delicious. I love your creativity. Good luck in the joust.

jesse said...

The sausage looks like something I might get at a super haute specialty store. They're amazing!! Thank you for sharing!

Neen said...

Oh my gosh, that is just so freakin cool.

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t = teaspoon
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