Huaiyang-style Sausages

Ingredients

Huaiyang-style sausages differ from the original Danish Pølser in several ways. Firstly, the spices used in Huaiyang-style sausages are distinctively Chinese, incorporating flavors such as star anise, ginger, and Sichuan peppercorns. Additionally, traditional Chinese ingredients like soy sauce and rice wine are added to enhance the umami taste. The cooking technique also differs, as Huaiyang-style sausages are often steamed or pan-fried to achieve a tender texture and crispy exterior. We alse have the original recipe for Pølser, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1/2 teaspoon Sichuan peppercorns, crushed 1/2 teaspoon Sichuan peppercorns, crushed
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 4-5 dried shiitake mushrooms, soaked and finely chopped 4-5 dried shiitake mushrooms, soaked and finely chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 7g, 1g
• Protein: 24g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, soy sauce, rice wine, minced ginger, minced garlic, five-spice powder, crushed Sichuan peppercorns, sugar, salt, and white pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Add the chopped shiitake mushrooms, green onions, and breadcrumbs to the pork mixture. Mix thoroughly to ensure even distribution of the ingredients.
3. 3.
   Shape the mixture into sausage links, approximately 10-12cm (4-5 inches) long and 2cm (0.8 inches) in diameter.
4. 4.
   Heat the vegetable oil in a pan over medium heat. Add the sausages and cook until browned on all sides, approximately 8-10 minutes.
5. 5.
   Once cooked, remove the sausages from the pan and drain on a paper towel to remove any excess oil.
6. 6.
   Serve the Huaiyang-style sausages hot and enjoy their delightful flavors.

Treat your ingredients with care...

• Ground pork — Ensure the pork is well-ground and has a good balance of lean meat and fat for a juicy and flavorful sausage.
• Shiitake mushrooms — Soak the dried mushrooms in hot water until they become soft before finely chopping them. This will enhance their umami flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of chili oil to the sausage mixture.
• To achieve a crispy exterior, you can pan-fry the sausages in a little extra oil until golden brown.
• Serve the sausages with a side of steamed rice or stir-fried vegetables for a complete meal.

Serving advice

Serve the Huaiyang-style sausages as a main course alongside steamed rice and stir-fried vegetables. Garnish with chopped green onions for an extra pop of freshness.

Presentation advice

Arrange the sausages on a platter, placing them diagonally for an appealing visual effect. Sprinkle some sesame seeds on top for added texture and serve with a side of dipping sauce.