4lbs Chuck Beef -chop the beef small chunk or put it the meat grinder
One tsp MSG (optional)
One tbs Salt
1/4 cup Cooked Jasmin Rice
One piece Palm Sugar or three tbs sugar
2 tbs Oyster Sauce
Three or four big leave Kaffir Lime Leaf or three tbs fine chop
One whole garlic fine chop
Four tbs Galangal
2 tbs Cooking Rice Wine
Casings
Mix well, and let it sit for a few hour for the favor to blend in.Now it time to made the sausage.Use a funnel or sausage stuffer to stuff your meat. Once it all done use string or small thin rope to tight. Three or four inches apart. Then cover with lid or bag and let its sit one to two days to fermenting. Hang the sausage rope over the wooden rack to allow the sausage to dry. Place the sausage in the refrigerator or freezer. OR put the sausage into the dehydration and let it dry. It keep the sausage last longer. You can fry them once it done or storage for next time you want to eat. It's good with rice,.. Enjoy.
http://www.youtube.com/watch?v=UxqVEnT5gAs&hd=1
Here a other breakfast sausag:
1 pound meat, 1 tsp pickling salt, 1/4 tsp ground pepper, 1/2 tsp sage, 1/8 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp thyme, 1/4 tsp paprika, 1/8 cup liquid.
A recipe for homemade Italian sausage is as follows: 1 pound meat, 1/8 cup liquid, 1 1/2 tsp pickling salt, 1/8 tsp pepper, 1 1/2 tsp fennel, 1/4 tsp coriander, 1/2 tsp oregano, 1/8 tsp garlic powder and 1/8 tsp caraway seed.
