Pot Sticker Sausage

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

• Chili Crisp
• 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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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!!

Print Recipe

5 from 2 votes

Pot Sticker Sausage

What can I say, this sausage is delicious!!

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

• 700 g pork shoulder
• 300 g pork back fat
• 13 g salt
• 4 g black pepper
• 8 g sugar
• 46 g low sodium soy sauce
• 50 g nappa cabbage regular cabbage will work
• 4 g ginger grated
• 15 g minced garlic
• 30 g green onion
• 4 g sesame oil
• 4 g chili oil i use the oil from chili crisp but any chili oil will work
• 54 g water
• 20 g potato starch
• hog casings 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

• Clean your 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)
• Grind your chilled meat on a 6mm plate.
• chop the cabbage and green onion, grate the ginger, and finely mince the garlic (see notes below)
• Mix the chilled meat with the spices, liquids, and vegetables 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

• PAN FRYING | In a skillet with a little oil and on medium heat, pan fry your sausage turning often till you reach an internal temperature of 150f ( 65.5c)
• 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 an internal temperature of 150f ( 65.5c).

Storage Instructions

• Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 3-4days or pack in a vacuum sealed bag and freeze for later.

Notes

• A different way to prepare this sausage is to take the grated ginger, minced garlic, cabbage, and green onion and place it in a food processor along with all of the spices, oils, and liquids that the recipe calls for. Chop in the processor, then place that mix in a cup. This will be added to the meat while its being mixed.

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