Garlic Shrimp and Broccoli Sausage

This interesting sausage is a spin on the classic Chinese dish. There are a few ingredients in this sausage that contain salt, but the label only shows “sodium” content. Be sure to check out the video in this post that explains how to convert sodium to salt. While I’ve already made the calculations in the recipe below, the information is still very handy to know.

Here are a few things you might find useful when making sausage

• High Quality Natural Casings (AA Grade)
• Thermapen ONE (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Jende Lapping plate for sharpening our grinder plates and knife

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

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Print Recipe

5 from 2 votes

Garlic Shrimp & Broccoli Sausage

A popular dish reimagined into a wonderful sausage

Prep Time20 minutes mins

Cook Time5 minutes mins

1 day d

Total Time1 day d 25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 450 g shrimp peeled and deveined
• 280 g pork shoulder
• 120 g pork back fat
• 150 g cooked rice day old preferably
• 150 g broccoli
• 15 g minced garlic
• 10 g salt
• 3 g white pepper
• 2 g ginger powder
• 2 g msg
• 25 g potato starch
• 10 g toasted sesame oil
• 2.5 ml sesame oil 2.5ml = 1/2 tsp
• 19 g oyster sauce
• 45 ml low sodium soy sauce
• 45 ml unseasoned shrimp stock
• hog casing 29mm-32mm

Instructions

Prepare the casing (If you plan on having a cased sausage)

• Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the meat and spices

• Chop the broccoli into small pieces and pan fry in a skillet with a little neutral oil and sesame oil till the broccoli starts to take on a bit of color. Set to the side to cool. If you would prefer to blanch, steam, or boil the broccoli that's fine too
• Peel and devein the shrimp you plan on using, once peeled place in the freezer to chill. Save the shells for a shrimp stock

  (To make a simple shrimp stock, take the shrimp shells and place them in a small pot with water. Bring to a simmer and simmer covered for 1 hour. Strain out the liquid and cool down before using.)
• Clean your pork meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
• Rough Chop or course grind your chilled shrimp on a 10mm plate. Grind the chilled pork and fat on a 6mm plate. Rechill after grinding.
• Mix the chilled meat along with all of the spices and liquids till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
• Stuff your sausage into a casing and prick out any air pockets. Link the sausage to your desired size and refrigerate overnight. This is a fresh sausage so technically you don't have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up. This will keep the meat from spilling out while you cook it.
• Cook the sausage till you reach your desired internal temperature

Cooking a fresh sausage:

• (PREFERRED METHOD)

  BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 225f – 300f (107.2c – 148.8c) and bake till you reach your desired internal temperature.
• GRILL METHOD | Bring the temperature of your pit to 225f – 300f (107.2c – 148.8c). Place the sausage on the rack and cook till you reach the desired internal temp. Flip often so they cook evenly.
• POACHING | Heat a pot of water to 165f – 176F (73.8 – 80c) and poach the sausage until you hit the desired internal temperature.
• STEAMING | If you have a steam basket or a steam pot, you can cook your sausages like this till you reach the desired cooking temperature.
• SOUS VIDE | Place the sausages in a vacuum sealed bag and cook them in a water bath. Your immersion circulator should be set to 145f (62.7c) and you will cook your sausages for 2 hours. If you have a very large diameter sausage like mortadella (100mm) then you might want to cook that one for 4 hours. Once finished, cool in an ice water bath. I generally cook my sausage sous vide for 1 hour for every inch that the sausage is wide. A 1-inch-wide sausage (25mm) I will cook for 1 hour
• SIMMERING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Add your favorite cooking liquid (water, stock) and simmer your sausage covered till you reach your desired internal temperature.

Storage Instructions

• Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 2-4 days.
• You can also place these sausages in a vacuum sealed bag and freeze for later.

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

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