Recipe
Pennsylvania Dutch-style Fermented Sausage
Amish-inspired Tangy Sausage Delight
4.6 out of 5
This recipe brings the flavors of Pennsylvania Dutch cuisine to the traditional Vietnamese dish of Nem chua. The tangy and fermented sausage is a staple in Amish communities, and this adaptation combines the essence of both cultures in a delightful and unique way.
Metadata
Preparation time
30 minutes
Cooking time
N/A (fermentation process)
Total time
24-48 hours (including fermentation)
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Gluten-free, Dairy-free, Low-carb, Paleo
Allergens
N/A
Not suitable for
Vegetarian, Vegan, Kosher, Halal, Nut-free
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.
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2 pounds (900g) ground pork 2 pounds (900g) ground pork
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4 cloves garlic, minced 4 cloves garlic, minced
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1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
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1 teaspoon black pepper 1 teaspoon black pepper
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 teaspoon ground mustard 1 teaspoon ground mustard
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1 teaspoon salt 1 teaspoon salt
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1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
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1/4 cup (60ml) water 1/4 cup (60ml) water
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1/4 cup (60ml) apple cider 1/4 cup (60ml) apple cider
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1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
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1/4 teaspoon Prague Powder #1 (curing salt) 1/4 teaspoon Prague Powder #1 (curing salt)
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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
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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.
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2.In a separate bowl, whisk together the apple cider vinegar, water, apple cider, maple syrup, and Prague Powder #1.
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3.Pour the liquid mixture over the ground pork mixture and mix thoroughly to ensure even distribution of the flavors.
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4.If using hog casings, rinse them thoroughly and soak them in warm water for about 30 minutes to soften.
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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.
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6.If not using casings, shape the sausage mixture into logs or patties.
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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.
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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.
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