Tuesday, May 28, 2013

Siew Cheong a.k.a. Roasted Sausages

Ah posting!!!!!, I am sure that you all realsied that my postings are crawling, I know, you know.  I need to feel passionate about what I post but i am in a bit of a slump.   It is easy to post a slumpy one but who wants to read it.  Well slumpy or not, this posting might not be worth the reading but the recipes that follow have been in my mind to share for the longest ever. 

I have been wanting to eat these Siew Cheong/Roasted Sausages and not being able to get them here in the States, have to copycat and make some.  It has been so long that i have tasted these sausages and can only recall that they are delicious.  Strangely, i have not eaten these sausages on its own but always come as an accompliment to a large bowl of soup sa hor fun with pork square balls.  Craving for this bowl of soup sa hor fun can only be satisfied by first, making some siew cheong, second, is to make The Square Pork Balls, of which i will share 'How To' in my next posting, then lastly will share how to put them all together, for the most craved bowl of soup sa hor fun.  The siew cheong turned out pretty similar to the real mccoy in taste but no so in size, the sausage casings that i have are for chinese lap cheong, so they are very much thinner.

1 pound lean meat
1/2 pound pork fat
Sausage casings

1 tsp garlic powder
1 tsp onion powder
2 tsp ground tau cheong/mein see/soya bean paste
1 tbsp hoisin sauce
1/2 tsp white ground pepper
1 tbsp brown sugar
1/2 tsp salt
1 tbsp shaoxing wine
1/2 tsp 5 spice powder
1 tsp sesame oil
1 tbsp tapioca starch
2 tbsp water
2 tbsp corn syrup/honey
2 tbsp water
Soak sausage casing with warm water till soft, then fix it to water tap.  Let the water run through the inside and rinse until it is clean then hang up to keep dry.
Cut pork fat into very small cubes/pieces and season with 1 tbsp sugar for at least 8 hours or overnight.  Blanch in boiling water and drain for use.
Cut lean pork into small cubes/pieces.

Mix seasonings to cut lean pork and blanched pork fat thoroughly and knead pork and fat until homogenous.   Leave in the fridge to marinate for at least 1 hour.

Tie one end of sausage casing.  Attach a funnel to the other end and gather sausage casing on funnel tube.  Using a chopstick to aid the stuffing, push marinated meat into casing, squeeze to distribute filling evenly throughout the casing.   Prick sides of sausage with a needle .  Using cotton twine,  knot at intervals, the length of sausages you desire.
Rinse isausage n warm water and drain.  
Roast in preheated oven at 350 f for 20 minutes, brush glaze on and turn over.  Continue to roast until cooked and browned.

Leave to cool, slice and serve with Soup Sa Hor Fun

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