Lạp Xưởng with a Twist

This recipe for Lạp Xưởng combines the traditional flavors of Vietnamese sausage with a creative twist using fragrant spices and a touch of sweetness. The result is a perfectly balanced dish that is savory, slightly sweet, and aromatic, making it a delightful addition to any meal. It's a great representation of how traditional recipes can be adapted without losing their essence.

Ingredients:

• 500g pork (shoulder or belly), minced
• 100g pork fat, minced
• 50g sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon five-spice powder
• 1 tablespoon shallots, minced
• 1 tablespoon paprika
• Natural casings (for stuffing)

Instructions:

1. In a large mixing bowl, combine the minced pork, pork fat, sugar, fish sauce, soy sauce, rice wine, garlic, black pepper, five-spice powder, shallots, and paprika. Mix well until all ingredients are thoroughly combined.
2. Stuff the mixture into natural casings, being careful to avoid air pockets. Tie off the ends securely.
3. Shape the sausages into links and place them on a rack to air dry for about 24 hours in a cool, dry place.
4. Once dried, the sausages can be grilled, pan-fried, or steamed. Cook until the internal temperature reaches 75°C (165°F).
5. Serve sliced with pickled vegetables or enjoy as part of a rice dish.