Pork belly sausage made using the Victoria Cookware Paella Skillet.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Victoria Cookware.
Duck Confit
INGREDIENTS
- 2 lb. Ground shrimp
- 1 lb. Pork belly
- ¼ cup Ginger, minced
- ¼ cup Lemongrass, minced
- 3/4 cup Shallot, minced
- ½ cup Green onion, diced
- ½ cup Cilantro, diced
- 3/4 cup Sticky rice, cooked
- 2 tbsp. Kaffir lime leaves, minced
- 8-10 cloves Garlic, minced
- 5 ea. Fresh Thai chilis
- 2 tbsp. Oyster sauce
- 2 tsp. Salt
- ½ tsp. Sugar
- ¼ tsp. Black pepper
- 1 tbsp. Fish sauce
- Hog Casing
- Sausage stuffers
METHOD
- Grind the pork belly then place both ground pork and fat in the freezer while preparing the other ingredients.
- Rinse salt off the casing.
- In a mixer bowl, add ALL ingredients (NOT CASING) into a bowl and then mix until sticky for 3-5 mins. Place mixture in the freezer while preparing the casing. Rinse inside of the casing and prepare stuffer. Put casing on the tube and leave 3 inches at the end for tying. Add pork filling to the top and slowly push it through the machine while holding the casing as it fills up. After the casing is filled, tie both ends. Sear in the cast iron pan and finish in the oven until cooked thoroughly.
