PORK AND WATER CHESTNUT SAUSAGE

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Pork and Water Chestnut Sausage image

Water chestnuts are an underwater corm, and as you might imagine if you consider their natural environment, they are plump with water and crunchy. Their taste, on the other hand, is hard to pinpoint: it's a cross between jicama and sugarcane with a hint of nuttiness, all diluted with water. In other words, it is somewhat bland. They are often used in Chinese and Southeast Asian dishes, mainly in stir-fries, for their snappy bite. That is also what they contribute to this sausage, which features Asian tastes. I use the sausage for stuffing wontons (page 55), for making small balls to top steamed rice, for mixing into udon noodles, or for wrapping in lettuce leaves as the Thai and Laotians do with minced meats (page 119) and the Vietnamese do with savory meatballs (page 60). Fresh water chestnuts are rarely found in markets, even those geared to an Asian clientele. They are seasonal and as much of a chore to peel as tree chestnuts (not a relative, despite the name). Canned water chestnuts fill that niche. They are available in grocery stores where even only a small amount of space is devoted to Asian ingredients. This sausage recipe calls for much less than what you get in a 6-ounce can, usually the smallest size sold. The remainder can be stored covered with fresh water in the refrigerator and used in homey stir-fries, salads, and slaws.

Yield makes 1/2 pound

Number Of Ingredients 10

1/2 pound ground pork
2 heaping tablespoons chopped water chestnuts
1 tablespoon finely chopped scallions, white and light green parts
2 teaspoons peeled and finely chopped fresh ginger
2 teaspoons soy sauce
1 teaspoon dry sherry, such as amontillado
1/4 teaspoon Asian sesame oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Steps:

  • Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Leave in bulk and shape and cook as directed in individual recipes. The sausage can be used right away, or it can be refrigerated for up to 3 days. It does not freeze well.

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