Shang Tang - Taiwanese Sausage

Discussion in 'Sausage' started by dirtsailor2003, Oct 5, 2016.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    This may be one of my next projects

     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This looks like a good one for sure, however, I think I'd mix and stuff a bit differently!  [​IMG]
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes my thoughts exactly! I'll be using the 5# LEMon squeezer.

    I hand cut 75% of the meat when I make linguica. The other 25% I run through the course grind on the grinder. So for the first batch I may go that route.

    I will also use hog casings and not collagen.

    I probably will add cure to the sausage, even though non was used in the video. That two day drying thing ya know.
     
    Last edited: Oct 5, 2016
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Are you going to use the funnel or the lemon squeezer ? [​IMG]
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DS2003, I looked at the ingredients and they look good but what is a rice bowl for measurements?[​IMG][​IMG]
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    With enough beer, in me, I think the LEMon squeezer will work!
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    What you don't have rice bowls? We have rice bowls.

    They are pretty close to 2 cups of liquid.
     
    Last edited: Oct 5, 2016
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I had this at a taiwanese eatery, this is good.

    didnt the Nudge make a song about this   [​IMG]
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks really good. Some Old School hand processing. The ingredient list said Dried Garlic but the Golden Color and her accent sounded like Fried Garlic, similar used in Thai cuisine. What do you think?...JJ
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    In my research of this sausage several of the other recipes that I have read list dried garlic as the ingredient. I suppose one could use fried.

    The Vietnamese Pho shop I like adds fried garlic and onion to some of their dishes. Love it! It's almost as good as the gribeness you get when making schmaltz.
     
  11. dirtsailor how did you understand what they were saying

    dannylang
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har. I await this post with baited breath, Case!

    Disco
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It is in the works! It will be a few weeks. Taking the one how puts up with me on a well deserved mini-vacation!
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Be good (buy the $10 wine instead of the $5). Be nice to her. Have a good time!
     
  15. gearjammer

    gearjammer Master of the Pit

    Better use the funnel method when stuffing these.

    That two day drying time could be four with all the

    extra water for your LEMon squeezer.  [​IMG]

    I will be looking for this one, sounds good.

    Hope ya'll enjoy the vacation.

       Ed
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'm going with the Chinese soup spoon!

     

Share This Page