Yield: 5 servings
|3¾ cup||Ground pork (80-85% lean)|
|1½ teaspoon||Ground white pepper|
|¾ cup||Cooked rice|
|4½ tablespoon||Minced garlic|
|\N \N||Sausage casing -- 75 mm|
|\N \N||Lime juice to taste|
|\N \N||Sliced chilies to taste|
|\N \N||Raw vegetables|
Turn the casing inside out and rub gently but very well with ¼ cup salt and a little water. Rinse again and again until it become odorless. Turn it right side out and squeeze out the excess water.
Combine ground pork, 4 tsp salt, white pepper, rice and garlic and mix well. Tie a knot at one end of the casing and stuff with the sausage mixture. Poke a few holes with a clean needle where the air bubbles are present inside. Tie another knot at the end to close.
Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke more holes if necessary to prevent the sausage from rupturing. Slice the cooked sausage into ¼" pieces and arrange nicely in a plate or platter. Sprinkle lime juice. Serve with cooked sticky rice, chili peppers and raw vegetables. Makes about 5 servings. NOTE: The chilies may be added to the pork mixture instead of serving as vegetables. From Gail Shimizu.
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