Ingredients with Measurements:
- 1 lb ground pork
- 1/4 cup tapioca starch
- 1/4 cup sugar
- 1/4 cup fish sauce
- 1/4 cup water
- 1/4 cup minced shallots
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp annatto powder (optional)
Special equipment needed:
- Food processor or blender
- Sausage casing (optional)
- Grill or oven
Step-by-step instructions:
1. In a food processor or blender, combine ground pork, tapioca starch, sugar, fish sauce, water, shallots, garlic, black pepper, salt, baking powder, and annatto powder (if using). Blend until smooth.
2. If using sausage casing, stuff the mixture into the casing and tie off into 6-inch links. If not using casing, shape the mixture into 6-inch logs.
3. Preheat grill or oven to 375°F.
4. Grill or bake the sausages for 10-12 minutes, turning occasionally, until browned and cooked through.
5. Let the sausages cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
5. Temperature:
Grill or oven at 375°F
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 12g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Tapioca starch can be substituted with cornstarch or potato starch.
- Annatto powder can be substituted with paprika or turmeric.
Variations:
- Add chopped lemongrass or ginger for extra flavor.
- Use ground chicken or beef instead of pork.
- Add diced carrots or mushrooms for extra texture.
Tips and tricks:
- If using sausage casing, soak it in warm water for 30 minutes before stuffing.
- If the mixture is too thick, add a little more water.
- If the sausages are sticking to the grill, brush them with oil before cooking.
Storage instructions:
Store leftover sausages in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat sausages in the microwave or oven until heated through.
Presentation ideas:
Arrange sliced sausages on a platter with fresh herbs and vegetables for garnish.
Garnishes:
Fresh herbs such as cilantro or mint, sliced cucumbers or carrots.
Pairings:
Serve with steamed rice, pickled vegetables, and nuoc cham dipping sauce.
Suggested side dishes:
Steamed rice, pickled vegetables, cucumber salad.
Troubleshooting advice:
- If the sausages are too dry, add a little more water to the mixture.
- If the sausages are falling apart, add more tapioca starch to the mixture.
Food safety advice:
- Make sure the sausages are cooked to an internal temperature of 160°F to prevent foodborne illness.
- Wash hands and utensils thoroughly after handling raw meat.
Food history:
Chả lụa is a traditional Vietnamese sausage made from ground pork and spices. It is a popular ingredient in many Vietnamese dishes.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve as an appetizer or main dish with rice and vegetables.
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Region: Vietnamese