Pennsylvania Dutch-style Fermented Sausage

Ingredients

In this adaptation, the traditional Vietnamese Nem chua is transformed into a Pennsylvania Dutch-style fermented sausage. The original dish is typically made with pork, garlic, fish sauce, and chili, while the Pennsylvania Dutch version incorporates a blend of spices commonly used in their cuisine. The fermentation process is also a key difference, as it adds a unique tanginess to the sausage. We alse have the original recipe for Nem chua, so you can check it out.

• 2 pounds (900g) ground pork 2 pounds (900g) ground pork
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground mustard 1 teaspoon ground mustard
• 1 teaspoon salt 1 teaspoon salt
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60ml) apple cider 1/4 cup (60ml) apple cider
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 1/4 teaspoon Prague Powder #1 (curing salt) 1/4 teaspoon Prague Powder #1 (curing salt)
• Natural hog casings (optional) Natural hog casings (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 6g (Sugars: 5g)
• Protein: 26g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, minced garlic, grated ginger, black pepper, ground coriander, ground mustard, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   In a separate bowl, whisk together the apple cider vinegar, water, apple cider, maple syrup, and Prague Powder #1.
3. 3.
   Pour the liquid mixture over the ground pork mixture and mix thoroughly to ensure even distribution of the flavors.
4. 4.
   If using hog casings, rinse them thoroughly and soak them in warm water for about 30 minutes to soften.
5. 5.
   Stuff the sausage mixture into the casings using a sausage stuffer or a piping bag fitted with a large round tip. Twist the sausages into 4-5 inch links.
6. 6.
   If not using casings, shape the sausage mixture into logs or patties.
7. 7.
   Place the sausages on a tray or in a container, cover with a clean cloth, and let them ferment at room temperature for 24-48 hours. The sausages should develop a tangy flavor during this time.
8. 8.
   After fermentation, the sausages can be refrigerated for up to 1 week or enjoyed immediately.

Treat your ingredients with care...

• Apple cider vinegar — Ensure you use raw, unfiltered apple cider vinegar for its distinct flavor and health benefits.
• Prague Powder #1 — This curing salt is essential for food safety and to achieve the desired color and flavor. Use it sparingly according to the instructions.

Tips & Tricks

• For a spicier version, add a pinch of crushed red pepper flakes to the sausage mixture.
• If you prefer a milder flavor, reduce the amount of apple cider vinegar in the recipe.
• Serve the sausage sliced and accompanied by mustard or pickles for a traditional Pennsylvania Dutch experience.
• The sausages can also be cooked on a grill or pan-fried for a delicious twist.

Serving advice

Slice the Pennsylvania Dutch-style Fermented Sausage into thin rounds and serve as an appetizer or snack. It pairs well with mustard, pickles, and crusty bread.

Presentation advice

Arrange the sliced sausage on a wooden board or a platter, garnished with fresh herbs such as parsley or chives. Add a dollop of mustard and a few pickles for an inviting presentation.