Rice pork sausage is a scrumptious and economical product. Rice is definitely and totally digested, and because of this is usually served to kids and sick. The meat gives protein and an abundance of nutritional vitamins and minerals for bone and muscle. Rice is a wealthy supply of carbohydrates and gives power.

Including rice to sausages has been practiced for hundreds of years, for instance white blood sausages don’t comprise blood, however are often made with rice. As rice accommodates sugar it ferments nicely and is used for making saki wine and fermented sausages. Urutan is a Balinese conventional dry fermented sausage made with rice. Hurka is a Hungarian sausage made with rice.

Pork meat, pork livers, onions and rice makes a beautiful mixture and relying on the proportion the product may be known as pork sausage with rice or liver sausage with rice. Take be aware that rice is a really cheap ingredient and the cooked sausage turns into a meal in itself. A comparability may be made to Swedish Potato Sausage, which could be very related, however makes use of potatoes as an alternative of rice 공릉 돈까스.

Meats

pork, 700 g (1.54 lb.)
again fats, stomach fats or fats pork trimmings, 300 g (0.66 lb.)

Substances per 1000 g (1 kg) of meat

• rice, 300 g (0.66 lb.)
• onion, 60 g (1 onion)
• salt, 20 g (3 tsp.)
• pepper, 4.0 g (2 tsp.)
• allspice, 1.0 g (1/2 tsp.)
• nutmeg, 1.0 g (1/2 tsp.)
• ginger, 1.0 g (1/2 tsp.)
• chilly water, 80 ml (1/3 cup)

Directions

1. Prepare dinner rice till tender however not mushy. Drain and funky.
2. Grind meat and onion by 3/16″ plate (5 mm).
3. Combine floor meat, onions and spices including water. Add rice and blend once more till rice is uniformly distributed.
4. Stuff into 32-36 mm hog casings.
5. Poach at 80º C (176º F) till inner meat temperature reaches 160º F (72º C). This course of will take about half-hour. Sausage is totally cooked and able to eat.
6. Maintain in a fridge.

Be aware

It’s possible you’ll finish the method with stuffing the sausage and inserting it in a fridge. It’s a recent sausage and won’t final lengthy. It should be eaten in a day or two. The sausage should be totally cooked earlier than serving by poaching it in water, frying in a skillet or grilling.