Urutan – Balinese Pork Sausage
Preparation Time: 90 minutes
Ingredients:
Sausage casing or pork intestine
2kg pork middle neck (pork belly or other cuts can be used)
½ jar Bali In A Jar Curry Paste
¼ tsp chicken stock powder
¼ tsp kencur powder
½ tsp coriander seeds
Cooking twine/butchers twine for tying ends of sausage
Method:
1. Cut up pork into very small pieces.
2. If not already ground, pound or grind coriander seeds until in powdered form
3. Mix uncooked pork with all other ingredients and add salt and pepper to taste
4. If using pork intestine as casing, put one end of the intestine on the end of a tap and run cold water until water leaving the intestine is clear
5. Tie up one end of the casing and feed in the pork mix until all has been inserted into the casing. Lay the sausage into a spiral pattern when filling for easing of frying/storing later.
6. Once complete tie off the other end of the sausage with string and cut off excess casing
7. Steam sausage until thoroughly cooked (approximately 30 minutes).
8. Punch sausage with bamboo skewers or other similar sharp point and shallow fry sausage on low heat until brown and crispy
Cut the completed sausage and serve as portions with rice and lawar!
