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–+ servings

Homemade Vietnamese Sausage

Adapted from an internet recipe.
This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 8 hours
Total Time 9 hours 10 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Equipment

  • Food Processor
  • Steamer

Ingredients
  

  • 1¼ kilo lean pork, cut into chunks
  • 2 tablespoons fish sauce
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon white pepper powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon baking powder
  • 1 tablespoon tapioca flour
  • ⅔ cup warm water

Instructions
 

  • Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated and is pasty in texture.
  • Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).
  • Pour the wet mixture into the meat mixture, and process for 30 seconds. Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.
  • The next day, remove the meat from the fridge, and divide into two loaves.
  • Wrap each loaf tightly with foil, repeat with another layer of foil. Twist the ends tightly and tie with kitchen string.
  • Place in a steamer, foil seam side down, steam the loaves for 30-45 minutes.
  • Remove the foil, slice, and enjoy. Mashed potatoes and gravy and a vegetable would be good sides.

Notes

For pork, this will run about 110 to 140 Baht/kilo for lean pork. For 1¼ kilo I will figure this as 175 Baht, for 4 servings, this is about $1.30 per serving.