Rice Pork Sausage

Rice pork sausage is a delicious and economical product. Rice is easily and thoroughly digested, and for this reason is often served to children and sick. The meat provides protein and an abundance of vitamins and minerals for bone and muscle. Rice is a rich source of carbohydrates and provides energy.

Adding rice to sausages has been practiced for centuries, for example white blood sausages do not contain blood, but are usually made with rice. As rice contains sugar it ferments well and is used for making saki wine and fermented sausages. Urutan is a Balinese traditional dry fermented sausage made with rice. Hurka is a Hungarian sausage made with rice.

Rice

Pork meat, pork livers, onions and rice makes a wonderful combination and depending on the proportion the product can be called pork sausage with rice or liver sausage with rice. Take note that rice is a very inexpensive ingredient and the cooked sausage becomes a meal in itself. A comparison can be made to Swedish Potato Sausage, which is very similar, but uses potatoes instead of rice.

Meats

pork, 700 g (1.54 lb.)
back fat, belly fat or fat pork trimmings, 300 g (0.66 lb.)

Ingredients 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.) cold water, 80 ml (1/3 cup)

Instructions

1. Cook rice until tender but not mushy. Drain and cool.
2. Grind meat and onion through 3/16" plate (5 mm).
3. Mix ground meat, onions and spices adding water. Add rice and mix again until rice is uniformly distributed.
4. Stuff into 32-36 mm hog casings.
5. Poach at 80º C (176º F) until internal meat temperature reaches 160º F (72º C). This process will take about 30 minutes. Sausage is fully cooked and ready to eat.
6. Keep in a refrigerator.

Note

You may end the process with stuffing the sausage and placing it in a refrigerator. It is a fresh sausage and will not last long. It must be eaten in a day or two. The sausage will have to be fully cooked before serving by poaching it in water, frying in a skillet or grilling.

Rice Pork Sausage

For more information and detailed recipes visit http://www.wedlinydomowe.com/sausage-recipes.

Adam Marianski has written four books on meat smoking and making sausages. He runs the web site Wedliny Domowe where you can find more about making quality meats at home.

Tags : all clad copper core 3 quart saute with lid anolon ultra clad 12 covered deep skillet