Hakka-style Sausage Lung

Ingredients

In this Hakka adaptation, the traditional Italian lung sausage is transformed into a Hakka-style dish by incorporating Hakka spices and cooking techniques. The original Italian recipe typically uses milder seasonings and is often prepared by grilling or baking the sausage. However, in this Hakka version, the sausage is stir-fried with aromatic spices to create a bolder and more vibrant flavor profile. We alse have the original recipe for Salsiccia di polmone, so you can check it out.

• 500g (1.1 lb) lung sausage 500g (1.1 lb) lung sausage
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/4 cup green onions, chopped 1/4 cup green onions, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Slice the lung sausage into thin rounds.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium heat.
3. 3.
   Add the minced garlic, grated ginger, and sliced chilies to the wok. Stir-fry for 1-2 minutes until fragrant.
4. 4.
   Add the lung sausage to the wok and stir-fry for 5-6 minutes until cooked through.
5. 5.
   In a small bowl, mix together the soy sauce, oyster sauce, sugar, and white pepper. Pour the sauce over the sausage and stir-fry for an additional 2-3 minutes.
6. 6.
   Garnish with chopped green onions and serve hot.

Treat your ingredients with care...

• Lung sausage — Ensure that the lung sausage is sliced thinly to ensure even cooking and tenderness.

Tips & Tricks

• For a spicier kick, add more sliced chilies to the dish.
• If lung sausage is not available, you can substitute it with another type of sausage, such as Chinese lap cheong.
• Adjust the seasoning according to your taste preferences. Add more soy sauce for saltiness or sugar for sweetness.

Serving advice

Serve the Hakka-style Sausage Lung hot as a main dish with steamed rice or noodles. It pairs well with a side of stir-fried vegetables.

Presentation advice

Garnish the dish with a sprinkle of chopped green onions to add a pop of color. Serve it in a vibrant Hakka-style bowl or plate to enhance the visual appeal.