link sausages are very popular in Asia and are often eaten with rice or noodles. the important thing when cooking them is to avoid overcooking them, but if you want to be sure that they are cooked thoroughly, you need to cook them under the grill. when cooking sausages, it is important to keep the temperature low. too high a temperature can affect the flavour, while too low a temperature can affect the texture. once cooked, you need to allow the sausages to cool before slicing them. if you are using them in stews, place them in a bowl and add liquid, cover the bowl with a lid or cling film, and place in a fridge for a couple of hours.
Roll up the pork
Wrap the pork tightly with plastic wrap. Make sure that it’s wrapped completely. Leave it at room temperature for a couple of hours.
Chop the pork
Chop your pork, no more than 1/2 inch thick. This will help the sausage hold together. Place the meat into a large bowl.
Ingredients for pork link sausage
Pork loin – Pork loin is the meat that is removed from the upper portion of the pig.
Pork loin has a lot of fat, so to reduce the fat content, the loin is cut into pieces.
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Season the pork
Marinating meat in seasonings for several hours will bring out the flavor of the meat. Add spices and pepper to the pork. Cover and marinate for at least an hour. Season the pork with salt, pepper, thyme, and marjoram. Sprinkle with chopped thyme and garlic powder. Cover and let marinate overnight.
Mix up the seasoning
I’m going to start by chopping up the garlic. Then, I’ll add the seasonings to a small bowl, and mix them up. For the pork, we’re going to need pork butt (also known as shoulder meat or pork shoulder). To get that, I’m going to take a minute to dice up some onion. I’m going to start by washing my hand first. I’m going to take a pork butt and cut it up, taking care not to puncture the meat. I’m going to take the butcher’s twine and tie off the end of the butt, being careful not to cut the meat. I’m going to wash my hands again, and then cut the meat in half with a sharp knife. The pork butt is typically the thick end, so you want to cut it in half so that you can cook it more evenly. The rest of the meat can be left intact if you’d like to fry it.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!