Sosis Panggang Vietnam (Grilled Vietnamese Sausage-Nem Nướng)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Ada beberapa cara utk memakan atau menghidangkan sosis ini:

1. Anda dapat memakan sosis begitu saja bersama saus Nipis-Kecap ikan ataupun saus Kacang-Cuka Manis.

2. Membuatnya menjadi lumpia basah Vietnam (Nem Nướng Cuốn)-Bungkus sosis bersama herba, sayuran & cemilan renyahnya dng kertas beras (pembungkus lumpia Vietnam) lalu disajikan dng saus Kacang Cuka Manis. Saya cantumkan tentang bahan & cara membuatnya di postingan ini.

3. Sajikan sosis dng noodle salad bersama acar, saus Nipis-Kecap ikan & daun bawang dalam minyak. Anda dapat melihat resep cara membuatnya di postingan berikut: Vietnamese Grilled Pork Noodle Salad (Bún Thịt Nướng). Ganti saja babi panggang di resep tersebut dengan sosis ini.

Bahan (4-8 orang)

Sosis: 8 buah

• 500 gr Daging babi giling dengan minimal 20% lemak

• 2 Bawang putih-cacah, 1 st Kaldu ayam bubuk, ½ st Garam

• 1½ sm Kecap ikan, ½ st Bumbu ngohiang, 15 gr Gula merah

• 1 st Lada hitam bubuk, 35 gr Bawang merah-cincang halus

• 1 st Baking powder, 3 sm Tepung tapioka

• 120 ml Minyak sayur+1 sm biji Annatto *

Saus Nipis-Kecap Ikan:

• 4 sm Gula, 3 sm Kecap ikan, 1½ Bawang putih-cincang

• 30 ml Air nipis, 220 ml Air panas, Cabai iris

Saus Kacang-Cuka Manis:

• 4 tbsp Selai kacang, 2 sm Saus hoisin, 180 ml Air kelapa

• 2 Bawang putih-cincang, 1 sm Cuka manis, 1 sm Minyak

• 1 st Tepung tapioka, 100 gr daging Babi giling, Garam

• 1 Bawang merah-cincang, 2½ sm Saus soya pekat

• ½ sm Tepung beras-sangrai, Lada hitam bubuk

• 4 sm Madu, Kacang sangrai cincang-taburan

Cemilan renyah:

• Kulit pangsit/Kertas beras, Minyak goreng

Bahan lain:

• 14-16 Kertas beras, Air, Daun selada-potong pangkalnya

• Herba (Dn. Kucai, Dn. Mint, Dn. Kemangi, Dn. Ketumbar, dll)

• Ketimun-potong korek api

Cara membuat

• * Membuat minyak Annatto: Panaskan minyak di pan, masukkan biji Annatto. Matikan api & biarkan biji di dalamnya ~ 10 menit. Kalau tidak bisa mendapatkan biji Annato, anda dapat memasukkan kombinasi dari bubuk paprika manis dengan kunyit bubuk ke minyak & aduk. Tidak perlu dipanaskan.

• Campur semua bumbu kering untuk sosis, aduk rata. Bumbui daging dengan bumbu kering, kecap ikan, 2 sm minyak Annanto, bawang putih & merah. Campur dengan tangan sambil diremas2. Simpan di kulkas ~ 30 menit.

• Sementara itu, siapkan cemilan renyah. Iris panjang beberapa kulit pangsit atau jika anda memakai kertas beras, potong dulu jadi 2 lalu basahi dengan air. Tunggu hingga sedikit melunak lalu gulung. Goreng di minyak panas sampai kuning kecokelatan. Angkat dari pan & taruh di kertas penyerap minyak. Sisihkan.

• Keluarkan daging dari kulkas & masukkan di stand mixer/food processor. Memproses daging dengan food processor: Pasang & proses daging hingga benar2 halus. Istirahatkan alat 15 detik tiap habis memproses selama 15 detik utk mencegahnya menjadi terlalu panas. Masukkan daging ke ulekan yang sudah diminyaki lalu tumbuk sampai mendapatkan tekstur daging yang kenyal. Memproses daging dengan stand mixer: Pasang kocokan mixer, proses daging ± 3 menit dengan kecepatan rendah. Ambil daging yang melekat di pengocok, kembalikan ke mangkuk mixer. Kocok 3 menit (sampai tekstur daging kenyal) dengan kecepatan sedang. Masukkan daging lagi ke kulkas selama mempersiapkan saus pencelupnya (Saus Nipis-Kecap Ikan atau Saus Kacang-Cuka Manis, atau keduanya).

• Saus Nipis-Kecap Ikan: Campur gula, air panas, jeruk nipis & kecap ikan, aduk hingga gula larut. Aduk masuk bawang putih & cabai iris. Cicipi & sesuaikan rasa jika perlu.

• Saus Kacang-Cuka Manis: Campur tepung beras, tapioka, cuka manis & air kelapa, Aduk rata & sisihkan. Panaskan pan di api besar. Tumis bawang putih & merah. Kecikan api ke sedang, masukkan daging & aduk sampai matang. Beri saus soya, saus hoisin, selai & madu. Aduk hingga rasa menyatu. Tuang masuk campuran air kelapa, masak & aduk hingga saus mulai mengental & menggelegak. Bumbui dengan lada & garam secukupnya. Matikan api & biarkan hingga mendingin (± 10 menit). Masukkan saus ke blender & proses sampai halus (± 1 menit). Saring & masukkan ke mangkuk. Taburi kacang.

• Bagi daging menjadi 8 bagian sama banyak. Letakkan plastik wrap yang dipotong sedikit lebih besar dari panjang tusuk sate di permukaan kerja. Taruh 1 bagian daging di tengah plastik lalu bentuk daging lonjong berukuran ± 5X15 cm (lebih). Ltkkan tusuk sate memanjang di tengah daging. Pegang & angkat kedua sisi plastik, gunakan untuk membentuk & menekan daging ke arah tengah, menutupi tusukan sehingga membentuk sosis. Bungkus daging seluruhnya & guling2kan perlahan maju-mundur di permukaan kerja hingga daging terdistribusi rata. Bundarkan kedua ujung sosis & buka gulungan plastik. Rapikan & ratakan sosis dengan jari yang sudah dibasahi air. Lakukan hal yang sama untuk sisa adonan.

• Anda dpt memanggang sosis dengan arang/panggangan bbq atau di oven. Atur sosis di rak panggang yang sudah diminyaki. Di oven: panaskan oven 190º C, nyalakan api atas & bawah, bakar selama ± 10 menit. Balik & ulasi sosis dengan minyak annatto. Bakar lagi 8-10 menit. Setting oven ke fungsi broil di 5 menit terakhir untuk membuatnya berwarna kecokelatan. Dengan panggangan bbq/arang: biasanya panggangan dengan cara ini sangat panas, jadi tak perlu memasak terlalu lama. Bakar sosis 10 menit, balik tiap beberapa menit & ulasi dengan minyak annatto. Angkat, lepas tusukan & belah tiap sosis menjadi 2.

• Basahi kertas beras pembungkus, taruh rata di permukaan kerja, tunggu sebentar sampai kertas melunak. Lipat salah 1 sisinya. Atur herba & sayuran di atas sisi itu, biarkan selada terjuntai lebih panjang dari sisi terluar kertas pembungkus. Beri cemilan renyah & sepotong sosis. Lipat sisi bawah ke arah isian dan salah satu sisi tepi ke arah isi lalu gulung kertas utk membungkus semuanya. Celup lumpia di saus sebelum dimakan.

There are several ways to eat or serve this sausages:

1. You can just eat sausages with Fish sauce & Lime dipping or Southern Peanut dipping.

2. Make it into a fresh spring rolls (Nem Nướng Cuốn)-Wrap sausages with vegetables, herbs & crunchy bites in rice papers & serve it with Southern Peanut dipping sauce. I include the ingredients & instructions in this post.

3. Serve sausages over noodle salad with the pickles, Lime-Fish sauce dressing & scallions in oil. You can read the recipe to make it on this link: Vietnamese Grilled Pork Noodle Salad (Bún Thịt Nướng). Just substitute grilled pork belly/shoulder on the recipe with this sausage.

Ingredients (4-8 persons)

Sausage: 8 pieces

• 500 gr ground Pork-min.20% fat, 15 gr Brown sugar

• 1½ tbsp Fish sauce, 1 tsp Chicken stock, ½ tsp Salt

• 1 tsp ground Black pepper, 1 tsp Baking powder

• 35 gr Shallots-minced, ½ tsp 5-Spice powder

• 2 Garlic cloves-minced, 3 tbsp Tapioca starch

• 120 ml Vegetable oil+1 tbsp Annatto seeds*

Fish sauce & Lime dipping sauce:

• 3 tbsp Fish sauce, 1½ Garlic cloves-minced, Chilies

• 4 tbsp Sugar, 30 ml Lime juice, 220 ml hot Water

Southern Peanut dipping sauce:

• 1 Shallot-minced, 100 gr ground Pork, Black pepper

• 2 cloves Garlic-chopped, ½ tbsp Rice flour-roasted

• 2½ tbsp Black bean soy sauce, 2 tbsp Hoisin sauce

• 4 tbsp Peanut butter, 180 ml Coconut water, Salt

• 1 tsp Tapioca starch, 4 tbsp Honey, 1 tbsp Oil

• 1 tbsp sweet Vinegar, roasted Peanuts-crushed

Crunchy bites:

• Wonton wrappers/Rice papers, Frying oil

Other ingredients:

• 14-16 Rice papers, Water, Lettuce-trimmed

• Herbs (Chives, Mint leaves, Basil, Cilantro, etc)

• Cucumber-julienne

Instructions

• * Making the Annatto oil: Heat up vegetable oil in a pan, then add in the Annatto seeds. Turn off the heat & let it sit for 10 minutes. If you can’t find Annato seeds, you can just add a combination of sweet paprika powder & turmeric powder into the oil & mix it well, no need to heat it up.

• Combine all sausage dry ingredients; stir to combine it well. Season the pork with dry ingredients, 2 tbsp of Annanto oil, fish sauce, garlic & shallots. Use your fingers to mix & squeeze it. Put pork in the fridge for ~ 30 minutes.

• Meanwhile, prepare the crunchy bites. Cut down some wonton wrappers into strips or if you’re using rice papers, half the papers; wet it with water & wait until it soften then roll it up. Fry them in hot oil until golden brown. Remove from the pan & put in paper towels. Set it aside.

• Take pork out from the fridge & put it in a stand mixer/food processor. Processing the pork with a food processor: Pulse to process the pork until the consistency is really fine. Take 15 seconds break after every 15 seconds of processing to prevent it from over heating. Put pork in a greased mortar & pestle; pound it until you get a springy texture. Processing the pork with a stand mixer: Put on the whisk attachment & beat pork for ~ 3 minutes on low speed. Scrape pork from the whisk & put it back into the bowl. Beat again on medium speed for 3 minutes (until it gets the springy texture). Chill pork in the fridge while you preparing the dipping sauce (Fish sauce & Lime dipping or Southern Peanut dipping, or both).

• Fish sauce & Lime dipping: Slice chilies, set it aside. Combine sugar, hot water, lime juice & fish sauce; Stir until the sugar dissolved. Stir in garlic & chilies. Taste & adjust the ingredients if needed. Set it aside.

• Southern Peanut dipping: Combine rice flour, tapioca starch, sweet vinegar & coconut water; stir to combine & set it aside. Heat a pan over high heat. Sautè the garlic & shallot. Reduce the heat to medium; put the pork in & stir until it’s cooked through. Add in soy sauce, hoisin sauce, honey & peanut butter. Stir until the flavour blended. Pour over the coconut water mixture; stir & cook until the sauce starts to thicken & bubbling. Season with enough salt & black pepper. Turn off the heat & let it sit to cool down (~10 minutes). Put sauce in a blender & pulse until smooth (~ 1 minute). Strain & pour it into a bowl. Top with crushed peanuts.

• Divide pork mixture into 8 equal portions. Put a plastic wrap on your working surface. Cut plastic a bit longer in size than your skewer. Put 1 pork portion on the centre of the plastic wrap & then shape it into a log, ~ 5X15 cm (longer). Place skewer in the middle of the long log. Hold up the plastic on both sides & use it to press the pork together, until it covers the skewer & forming a log. Wrap the pork completely & roll it over on your working surface, back & forward to evenly distribute the meat. Round both log ends & remove plastic from the pork. With a slightly wet fingers, smooth the sausage & make it even. Do the same procedure with the rest of the pork.

• You can use a charcoal grill or an oven. Arrange pork skewers on a greased grilling rack. With oven: preheat oven to 190º C, turn on the upper & lower heat, bake for ~ 10 minutes. Flip them over & brush with the annatto oil. Bake for another 8-10 minutes. Set the oven to broil for the last 5 minutes to brown the sausages further on. Outdoor grill: most outdoor grills are quite hot so you don’t need to cook long. Grill sausages for 10 minutes, flip it over every few minutes & brush with the annatto oil in between. Remove from the grill, discard skewers & slice each sausage in half.

• Wet a rice paper & lay it flat in the working surface; wait for a moment until it soften. Fold 1 side of the rice paper. Arrange the herbs & vegetables on that side, let the leafy lettuce dangling on that side. Add in crunchy bites & top with 1 sliced sausage. Tuck & roll everything together from the bottom. Fold in the other side & continue to roll it up to finish the wrapping procedure. Dip in the sauce before you eat.

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