Foodie

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.




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











Seasoning:
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
Glaze
2 tbsp corn syrup/honey
2 tbsp water
Method:
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



10 comments:

shu gardner said...

I just had the bouncing beef balls but do not have this sausage. It will really compliment the whole dish. I miss the beef ball "kon loh" with "kar liew" sausage just like they serve in Malaysia :) Love your blog even though you are not posting as much. I can find lots of awesome recipes. Thanks for sharing see foo Lily. Empress

lily ng said...

shu empress

i think you got the wrong animal

shu gardner said...

Sorry - I got so excited when I saw your posting - it's pork not beef. Yummy :)

Phong Hong said...

Lily, you are killing me! I love these sausages, but the process seems tedious. But I am bookmarking your recipe for later.

Elaine said...

Hi, good morning,
Have been following your blog and this post really got me. Our family used to make these for sale besides the roasted pork and char siew! But nowadays I still cannot get that familiar taste! Thanks for the recipe.

Reese Darragh said...

I remember this too. Looks so delicious. Must try making it

Mrs. Lee said...

Hi Lily, I never come across of this before, wonder it is from what city ? KL ? Love to try it. Thanks for sharing.

lily ng said...

mrs lee

yes, kuala lumpur. At the moment there is a corner coffee shop in Imbi Road which serves this very good noodle

Lily said...

I am from KL, where do you think I can get sausage casing? Can I use fun cheong as casing instead?

lily ng said...

lily

it is so strange saying 'hi' to myself.

i got my sausage casings from hup kee in seremban. i am sure you can get these casings in kl but i don't know where. sorry

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