Ingredients
5g TCM
191g Dried Apricots, chopped
9g Five-Spice Powder
7.5g Ginger, grated
12.5g Fish Sauce
5g Honey
82.5g Water
Procedure:
- Grind all ingredients, except for the water, together. Keep everything cold! You can see in my photo above that I used a coarse die, leaving some attractive white chunks of fat in the sausage.
- Add the water and mix on medium speed with a paddle until it develops a tacky appearance.
- Stuff into hog casings, twist into links if desired, and prick all over with a pin to prevent unplanned bursting.
- Simmer the links in water at around 190°F until their internal temperature reaches very nearly 150°F. Remove and plunge them immediately into ice water to halt the cooking.
- Fin!
What to Do With This
Chopping this up into a ricey stir-fry would work okay, but at the restaurant it just went onto the charcuterie plate as plain slices with asian mustard and crackers.
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