Dim Sim Sausage
2026-03-31
Recipe provided by Matt Aquilina
Ingredients
750 Grams of Pork Shoulder | 250 Grams Pork Fat | 160 Grams Chopped Cabbage | 70 Grams Diced Mushrooms | 10 Grams Salt | 2 Grams White Pepper | 2 Grams Onion Powder | 33 Grams Soy Sauce | 40 Grams Hoisin Sauce | 17 Grams Sesame Oil | 10 Grams Cornflour |
Instructions
1. Prepare the meat - Start with well-chilled meat and fat. Cut into small chunks suitable for grinding.
2. Grind the mixture - Pass the meat and fat through a coarse grinding plate. For a finer consistency, grind a second time if preferred.
3. Add seasonings - Transfer the ground mixture to a large bowl and evenly add all seasonings and spiced. Mix thoroughly to ensure even distribution.
4. Develop the bind - Gradually add any liquids (such as water or sauces) while mixing. Continue until the mixture becomes sticky and holds together - this helps create a juicy, well bound sausage.
5. Incorporate fillings - Gently fold through the cabbage and mushrooms, making sure they are evenly spread without over mixing.
6. Rest the mixture (recommended) - Cover and refrigerate for 1-2 hours to allow flavours to develop and the mixture to firm up.
7. Stuff into casings - Fill prepared sausage casings using a sausage stuffer. Avoid air pockets and twist into desired lengths.
8. Cook the sausages - Grill, smoke, or pan-fry over medium heat, turning regularly until fully cooked through and nicely browned.
9. Serve - Serve hot in a roll, with toppings, or alongside your favourite sides.