Prep 30 mins
Cook 20 mins
No doctor's prescription needed! Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable! To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
- 2 lbs ground pork
- 1 teaspoon salt substitute
- 5 teaspoons minced garlic
- 2 tablespoons oyster sauce (may substitute Asian fish sauce for a saltier taste)
- 2 tablespoons finely chopped basil
- 2 teaspoons ground dried chilies, more to taste
- 3⁄4 tablespoon minced ginger
- 1⁄2 teaspoon black pepper
- hot pepper sauce
- 1 1⁄2 limes, juice of
- 2 fluid ounces ice water
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture).
- Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be.
- Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
- Cook by grilling, broiling, or baking uncut links in a coil, or grill separated links individually on bamboo skewers.
- These freeze very well, so make bigger batches if you like.