Pork Sausage with Rice

Rice pork sausage is a adorable breakfast affluence and an economical product. Rice is calmly and thoroughly digested, and for this acumen is generally recommended as acceptable for accouchement and invalids. The meat provides an affluence of actual for cartilage and muscle. Rice is a affluent antecedent of carbohydrates and provides energy. Adding rice to sausages is not a new concept, white claret sausages do not accommodate blood, but are usually fabricated with rice. As rice contains amoroso it ferments able-bodied and is acclimated for authoritative saki wine and brewed sausages. Urutan is a Balinese acceptable dry brewed sausage fabricated with rice.

lean pork trimmings500 g1.11 lb.
back fat or fat pork trimmings250 g0.55 lb.
rice250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
onion60 g1 onion.
salt16 g3 tsp.
white pepper4.0 g2 tsp.
allspice1.0 g½ tsp.
nutmeg1.0 g½ tsp.
ginger0.5 g1/4 tsp.
cold water100 ml⅜ cup
  1. Cook rice until breakable but not mushy. Cesspool and cool.
  2. Grind meat and onion through 3/16” bowl (5 mm).
  3. Mix arena meat, onions and spices abacus water. Add rice and remix until rice is able-bodied distributed.
  4. Stuff durably into 32-36 mm hog casings.
  5. Keep in a refrigerator. This is a beginning sausage and charge be eaten in a day or two.

You can accomplish a adapted sausage: afterwards capacity baker the sausage in baptize at 80º C (176º F) until meat alcove 160º F (72º C) inside. This action will booty about 30 minutes. Sausage is absolutely adapted and accessible to eat. It will break a few canicule best than a beginning one after spoiling. To extend its shelf activity abode it in a freezer.

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