By Justin Shoults + Melissa Lee
Sausage reminds me of my time exploring the night market during childhood. In my hometown of Taipei, the capital city of Taiwan, street food was a part of our everyday life, from early dinner to late-night snacks. There are many amazing night markets in Taipei, which open around 6 p.m. and are busy until past midnight. When I was little, every trip to a night market was like an adventure. There were game stalls like basketball stands, darts, pinball, claw machines, mahjong, goldfish catching, and water balloon shooting. The crowded markets were noisy with hawkers shouting, and fast-paced music playing over loudspeakers. I enjoyed playing those games and eating my way through the market.
Taiwan has a garlicky pork sausage that is wrapped in big, glutinous sticky rice sausage (大腸包小腸). A hotdog in the States, for example, is typically wrapped in a bun. So, imagine wrapping the sausage with fluffy sticky rice sausage and jazzing it up with a delicious special sauce made by the Taiwanese vendor.
Among my chef friends, Justin is the number one sausage master. Whenever he has extra time, he makes home-made sausage as a side gig and sells them at the local farmer’s market. One time, I discovered kimchi sausage in Allium Market & Cafe in Brookline. It was delicious, so I suggested Justin create this dish. Making sausage at home is very fun. You have full control of the fillings.
Roll up your sleeves, spice up your meat, turn on your kitchen aid mixer, and here we go! Justin’s Kimchi Sausage from our kitchen to yours.
Prep Time: 25 Minutes
Marinating Time: Overnight
Cooking Time: 1 hour
Makes 6 sausages
List of the tools and special equipment:
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Large bowl
- Grill pan
- Sheet pan
- Rubber spatula
- Vinyl gloves
- Instant read thermometer
- Bamboo skewers
Meat grinder or food processor
2.5 lbs pork shoulder
¼ cup kimchi paste
½ cup kimchi
1 teaspoon soy sauce
3 teaspoons salt
- Soak bamboo skewers for an hour.
- Set the oven to 410F.
- Dice the pork shoulder into 1” pieces. It should be a good mix of fatty and lean pieces.
- Place the diced pork and the remaining ingredients into a large bowl. Toss the pork well to combine. Allow to marinate in the refrigerator overnight.
- Spread the marinated diced pork and kimchi onto a baking sheet and place in the freezer for 10 minutes to thoroughly chill.
- Remove from the freezer and place through the meat grinder with a medium die into a chilled bowl.
- If you don’t have a meat grinder and are using a food processor, put the diced pork into the food processor in about four batches. Pulse the meat until it is well chopped and sticky. Remove from the food processor and place in a chilled bowl. Repeat until all the pork and kimchi are ground.
- Put on gloves and use your hands to thoroughly mix the sausage until it becomes tacky. Alternatively you can use a paddle attachment for your mixer and mix for 1–2 minutes until sticky.
- Place the sausage in the refrigerator for a couple minutes to get cold again after mixing.
- Wet your hands and divide the meat into balls. Press them firmly around bamboo skewers and form into sausage shapes. Pan sear to get grilled marks on a grill pan and then bake the sausages until done, turning over once. Be careful not to overcook, as the meat dries out quickly. The internal temperature of the sausage should be 155F.
The sausage mix can be placed in bags and placed in the freezer to use later. The cooked sausages will last in the fridge for up to one week.
The key to making sausages is keeping everything very cold before grinding. Make sure your grinder parts are chilled as well as the meat.
You could also make patties with the sausage and serve that way. Or use it as a bulk sausage with noodles or any other dish requiring bulk sausage.
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Here are the Amazon affiliate links for you to order the ingredients and tools to create this delicious dish.