Meats and Sausages
Goin Chong - Cooked
This is a cooked variety of Goin Chong liver sausage, however, it is not a spreadable liver sausage like the ones made in Europe. Cure 1 is added to color the meat red.
Meats | Metric | US |
---|---|---|
Pork, lean | 500 g | 1.10 lb |
Pork back fat | 250 g | 0.55 lb |
Pork liver | 250 g | 0. 55 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 18 g | 3 tsp |
Cure 1 | 2.5 g | 1/2 tsp |
Pepper | 1.0 g | 1/2 tsp |
Sugar | 30 g | 2 Tbsp |
Potato starch | 30 g | 1 oz |
Soy sauce | 15 ml | 1 Tbsp |
Rice wine | 15 ml | 1 Tbsp |
Cinnamon | 1.0 g | 1/2 tsp |
Nutmeg | 1.0 g | 1/2 tsp |
Cumin | 1.0 g | 1/2 tsp |
Cardamom | 0.3 g | 1/5 tsp |
Instructions
- Grind pork trimmings through ½ in plate and dice the chilled back fat into ¼-inch cubes. Grind liver through a 6 mm (1/4 in) plate. Mix lean meat and liver with salt, cure 1, sugar, soy sauce, wine, starch and spices. Add diced fat and mix all together. Stuff into 36 mm hog casings. Make links 8” long. Cook in water at 80° C (176° F) until the sausages reach 71° C (160° F) internal temperature what should take about 35 minutes. Cool in cold water for 10 minutes. Cool in air and refrigerate.