Exotic Balinese Urutan Sausage with Aromatic Spices

Name: Exotic Balinese Urutan Sausage with Aromatic Spices
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 lb pork shoulder, minced; 1/4 lb pork fat, minced; 1 tablespoon palm sugar, grated; 2 tablespoons sambal (Indonesian chili paste); 4 cloves garlic, minced; 4 shallots, minced; 1 teaspoon ground coriander; 2 teaspoons turmeric powder; 1 teaspoon shrimp paste; 1/2 cup coconut milk; Natural hog casings, about 2 meters, soaked in warm water; 2 tablespoons vegetable oil

Traditional Balinese Sausage - A Taste of Tropical Excitement

Savor the authenticity of Balinese flavors with these homemade sausages combining juicy pork and a hint of spice.

1 h 30 min
4
Intermediate

Ingredients

For the Sausages

1 lb pork shoulder, minced

1/4 lb pork fat, minced

1 tablespoon palm sugar, grated

2 tablespoons sambal (Indonesian chili paste)

For the Spice Paste

4 cloves garlic, minced

4 shallots, minced

1 teaspoon ground coriander

2 teaspoons turmeric powder

1 teaspoon shrimp paste

1/2 cup coconut milk

For the Casing

Natural hog casings, about 2 meters, soaked in warm water

For Frying

2 tablespoons vegetable oil

Preparation

Marinating the Sausages

Combine Ingredients

Combine pork shoulder, pork fat, and palm sugar in a mixing bowl.

Add Sambal

Add sambal and mix well; let it marinate for 30 minutes in the refrigerator.

Prepare Casings

Rinse the hog casings and soak in warm water while meat marinates.

Preparing the Spice Paste

Heat Coconut Milk

Heat coconut milk in a saucepan over low heat.

Add Aromatics

Add garlic, shallots, coriander, turmeric, and shrimp paste.

Cook Until Fragrant

Stir continually until the mixture becomes fragrant; let it cool.

Ensure the spice paste has completely cooled before mixing with the pork. For a finer texture, grind the spice paste ingredients before combining.

Cooking Process

Mix Meat and Paste

Combine the marinated pork with the cooled spice paste.

Stuff the Sausages

Carefully stuff the meat mixture into the hog casings and tie off into 4-inch lengths.

Fry Until Golden

Heat oil in a skillet over medium heat. Fry sausages until golden brown and juices run clear.

Frying on medium heat ensures even cooking without burning.

Plating & Serving