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- เผยแพร่เมื่อ 26 เม.ย. 2013
- Get recipe at annievang.com/content/hmong-po... - How to make Hmong Sausage Recipe by Annie Vang. **DISCLAIMER: I mentioned sodium nitrate in the video but what I meant to say was Morton Tendor Quick (Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform.) -- I have not gotten the chance to read all the comments about this confusion so I wanted to clarify it here. This ingredient is optional, you can skip it if you do not feel comfortable adding it to this recipe. Thank you to everyone who commented about the safety concerns of this ingredient. MSG is also optional and you do not need to add it if it you do not feel comfortable. The recipe and ingredients here are a guideline only and please omit any ingredients that you may be allergic to and/or do not wish to use.
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I love your tutorials and great selection of background music. You rock!!!
Thank you for the tutorial! Love it! Now i want some sausage.
yumm! the ginger is what makes it so delicious!!
Thank you very much for good videos.
The sasuage look so goooooooooooooood!
Thanks for sharing!!
Looks good.
Guys I'm Hmong and I wanna clarify something (I always tell my parents but we all Asian so who cares) anyways.. when it comes to food.. Hmong don't care. They'll do whatever it takes to make it good. That's how I got fat as a kid lol I'm a high schooler now and I've changed my diet a lot but that's just the thing. We Hmong eat good, fatty foods but that's just our thing. Idk why don't ask me it's just how we are.
yummy! Mouth watering..lol. Thank you for this videos i've always wanted to to make my own and hung dry..
The song is called After You Left by Benjamin Xiong. He is my son :-)
Thanks.
holy s*** that was a lot of sodium nitrate
Thanks
I hope you try it!
thanks
I love and crave hmoob sausage.
MAY YOU PROSPER WITH CLIENTS AND FILL THEIR HEARTS WITH DELIGHT.
I like!!!
I used Morton's Tender Quick Salt, this is the salt that makes meat tender and red. You can buy it at any large american grocery store.
I have made some with sticky rice. It's yummy.
I hope you try it.
Hi, Yes I am working on an Android version. Not sure when it will be released yet but I'm also working on a book.
Hi Annie! I just happen to stumble onto this video. I love Hmong sausage so thank you for the tutorial. Also, can you tell me what the background music is? Makes me feel really calm hahah.
Yes
Annie, Thank you so much it look so good ,you make a good video ,I'll make it soon love you.
1/2 cup sodium nitrate (seasoning salt meat tenderizer) are 2 different things.
I put the link to my recipe on my blog. Look in the description box thanks.
Annie, in your video at 5:43 minutes in you added garlic but garlic is not listed in your recipe of ingredients. Could you tell me how much garlic is added to the sausage mixture? Also you say to add 1/2 cup sodium nitrate. Are you sure about that because sodium nitrate is a preservative and commercially they add 4 ounces per 100 lbs of meat sausage. Are you referring to Tender Quick which is a salt, sugar and nitrate mixture? Thanks
Love your recipes. Can you show how to make stuffed chicken wings?!
Yes, I made a voiceover mistake. I added notes on the video version of this video. If you are viewing this on mobile, the annotations don't work on TH-cam.
Yes, you can do that with the hog casings too.
I wish me & my husband would live by ourself so I can make all the food you have here .
Sodium Nitrite and MSG. Yum
You can buy it online or at Gander Mountain
It's great when you make your own because you can control what you put into it. For me, I don't like the huge chunks of meat either so I made mine the way I like.
I can't redo this video now since it's already uploaded but I'll try to cut down the blurry scenes in the next video. It's hard when I don't have a camera person to focus while I'm cooking. Haha, can't have the best of both worlds but hopefully the instructions are easy enough to follow.
I made this video a few months ago and just finished editing it today
oooooooooooo i want some
Annie, please post name and brand of the chili sauce in peanut oil, can't find it.
do you have to add sugar?
Why does my sausage keeps tearing up (the casing) when I cook it, feels like it's so wet or moist? What am I doing wrong?
You can omit msg and the glutinous rice flour. But if you don't use glutinous rice flour, make sure you make up the difference using tapioca starch.
hmongfood ...what does tapioca and gluten rice powder does for sausage, why need both? I am concern about the amount of sodium nitrates you used ...wow...very excessive!!!
Do you think if we rolled them into meatballs without using the casing, it'd still be good? :)
Yummy :)
Annie I LOVE your videos! =D Can I ask what the song is? It's so soothing..
Yummmmm!!!!!!! OMGSH!
whats the song playing in the background.
Can you please tell me your music in the background
You can make it :-)
The song is written by my son Ben called "After you left"
Can you make a video of how to make the Sour Fungi Salad?
Can you make a video of how to make tofu
Hello, the sauage that you show on youtube. I see that you put in the ingredients. but, not measure the ingredients. How would you know if going to taste good?????.
what kind of camera do u use?
But is there a way you can make that too ?
I didn't follow the exact recipe measurements but I used similar ingredients except for the sodium nitrate and MSG. We don't eat MSG in my household. I used lime juice instead for tenderizing the meat. I didn't like the way the tapioca starch and glutinous rice flour did to my sausage so I will omit that next time. It made it more of a meatball texture. Great video to help figure out what ingredients go into Hmong sausage but I would not use this exact recipe - personal choice. Great job though!
Nice video! How is the taste compared to a lao sausage? I never had hmong sausage yet.
Probably similar to Lao sausage.
its nitate # 2 when you are cooking they use that when you are cold smocking you use # 1 5 grams per 50kg
I was wondering if you can make stir fry pig intestine?
Cool
I think you're using too much Sodium Nitrate (pink salt). I looked up some sausage maker company that sell sodium nitrate, they suggest 1 teaspoon per 5 lb of meat. You have 1/2 cup so it is dangerous to consume over time.
Yes, you are correct. 1 t per 5# meat.
I love Hmong Sausage. Good Video! Also, Im wondering what is the background song? Can you tell me??? PLZ? :)
Hi Annie. I love all of your recipes! And I was wondering if you can make your app available to Androids? Because i do not have a iphone. Teehee. And i am very excited to see what your app has to offer! Please, please do consider making an Android apps as well!
Thanks&&Much Love, Pa
I wish
Im just curious.. is sodium nitrate the same as RED SALT (say that in hmong)..??
Sodium Nitrate should not be used in this sausage. If it were to be smoked you would only need 1 teaspoon for 5 pounds of meat.
***** That's an American thing. Plus, most these ingredients may not be right b/c I watched my mother do them. For example, that chili oil is prob. a fusion between Lao and Hmong. Most people don't even like lemon grass in their sausages. And finally, you shouldn't have to use hog casing when you have the fake stuff.
megasif No It is not an American "Thing"
It's the science of charcuterie! Sodium Nitrate is used to prevent bacteria from growing.
5°C / 41° F and 60°C / 140° F is known as Temperature Danger Zone. This is because in this zone bacteria can grow to unsafe levels. Google it Dumb Ass
***** Dude, you're so smart I can't even believe you came here to learn how to do Hmong sausages. Dumbass. It is an American thing stupid shit. Hmong people have no idea what sodium nitrate is. In my language, we call it red salt. Check your facts. You so scientific bro, I can't even believe you use GhostRider as your avatar. I need to take a break.
***** BTW, I can do Hmong sausages without her help genius. LOL. And I can do all kinds of crazy stuff.
megasif Yeah, Like pretending to be intelligent.
Ua li cas peb Hmoob thiaj li yuav zoo dua?
no lemongrass?
Beside this sausage there isn't a single authentic hmong dish on this hmongfood channel.
What if someone is allergic to msg and gluten rice flour?
Yes, they would be great as meatballs and meat patties like a hamburger.
Hi Annie, I don't know if I appreciate the sodium nitrate in this recipe and knowing it's harmful to health!!
Maybe it's the song...
Can I use Turkey, Chicken or Beef? I can not eat Pork....
i think it was lemon grass that was added but you said garlic...anyways i'd like to try this recipe..
My mouth is watering. Lol I need some with sticky rice! :-(
Gwe make it different because we add rice into it
I wonder where to buy that hog casing?
I would like to try collagen casing. But where can I buy them hope I can buy it online.
Okay thanks for the info. Will be ooking this soon.
Nikon dSLR
My dad use to make some sticky rice inside instead of the pork .
If I do not want using SODA NITRATE, can I Skip it?
Omit it. It's not necessary, I don't know why she uses it
Eeluon
As a Hmong, I never put Sodium nitrate in my homemade sausages.
I am concerned about your description and the suggested use of sodium nitrite in your Asian Hmong Sausage.
First sodium nitrite is not a tenderizer.
Meat tenderizers do not typically contain nitrites or nitrates.
It is a preservative, used in food products to help prevent the development of botulism. If this item is to be refrigerated, and used in a few days, frozen, or cooked iimmediately then sodium nitrite is unnecessary.
Your recipe directs the cook to add 1/2 cup of sodium nitrite which would be approximately 224 grams per the 10 lbs of meat called for in the recipe. Assuming 40 portions of sausage this would yield 5.6 grams sodium nitrite per serving.
If you read the excerpt below you will see that the lethal dose can be 4.6 grams for a 136 lb. person.
From wikipediaToxicity
While this chemical will prevent the growth of bacteria, it can be toxic in high amounts for animals and humans. Sodium nitrite's LD50 in rats is 180 mg/kg and its human is LD50 is 71 mg/kg, meaning a 65 kg person would likely have to consume at least 4.6 g to result in death.[16] To prevent toxicity, sodium nitrite (blended with salt) sold as a food additive is dyed bright pink to avoid mistaking it for plain salt or sugar.
You should revise your recipe and instructions to reflect the use of curing salts which contain small fractions of sodium nitrite. This concentration is set by government standards at 6.25% dyed ink to avoid confusion with table salt or sugar.
Cures are added at 2 teaspoons(11 grams) per 10 lbs of the weight of the meat in a sausage recipe. 11 grams x .0625% = 0.69 grams sodium nitrite.
0.625 grams versus the 224 grams implied in your original recipe.
I would also suggest that you use Cure #2 for cold cured and air dried sausages.which also contains sodium
nitrate.
Cure @1 is used for longer term storage refrigerated cooked sausages.
Thank you,
Darrell Fluman
@kih You're a ****IDIOT. The information given by "Mighty Chef" is to prevent a life being lost.
Ok mighty chef lol that was alot
@@blinkengenes9789lol ikr what the heck 😂
You make cooking very romantic. The music and the way you narrate become even more romantic.
Hmong sausage are so good but I'm a bit picky, I don't like pork fat in the sausage. So when ever I eat it I pick it out. LOL
Shit good bro wit paper
Would the recipe work with chicken? Trying to eat healthier haha
You may need to add more fat because chicken is quite lean.
Annie I have a question so doyou really need to add in the fish sauce cause I don't really like it ??????
Just us durex
E
Sodium nitrate plays multiple important key roles in the manufacture of "cured" meats. It's the magic ingredient that turns your finished meat the pink color as it combines with the heme structure in the muscle. It also plays an important role as an antimicrobial, which can inhibit Listeria monocytogenes that is a pathogen of concern in most ready-to-eat foods. There are concerns raised on the amount of nitrites used as the chemical bonding in meat can form nitrosomines, which is carcinogenic. Hence, why the USDA regulates the amount of ingoing nitrates in certain applications. Basically, you don't want to go above 1-200 ppm. Sodium nitrate is also highly toxic and is monitored closely as this ingredient has been mistaken for salt/sugar in the past. Due to this, most manufacturers add the pink die to ensure these don't get mistaken for salt/sugar. To conclude, yes, the amount used in this video is probably excessive and it does not play any role in tenderizing the meat.
thanks, highly informative
:-)
I thought you were going to put a live pig on the bowl. XD
could of easily made this a five min video.
MSG and Sodium Nitrate!!! Absolutely NOT!!!
Why do I feel so romantic?
do not use sodium nitrate! it will cause harm.
MSG is not good.
What a loads of work in ten minutes its in your belly ha ha
You really need check your recipe.
It calls for a 1/2 cup of sodium nitrate , Sodium Nitrate is not even necessary in this recipe because you are making a "fresh sausage" not a "Cured Sausage" nor a "Smoked Sausage" that would necessitate the need for a curing salt.
The The FDA permits a maximum amount of 2.75 ounces of nitrates to be added to 100 pounds of chopped meat. However, it has not yet determined how much sodium nitrate is safe to eat.
Also in the video you state to cook the sausage until golden ?
USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit. The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a
3-minute rest time.
I'm going to post this on video # 2 also.
Putting sodium Nitrate in the pork is beyond me.
I've made this stuff for 5 years of my life and not once have i put in any sodium nitrate.
Dao Yang If you read my post that's what I say in the first sentence, " That Sodium Nitrate isn't necessary. "
Apparently it seems this person has abandoned this video.
***** i was merely confirming that as a Hmong, i also don't put thus stuff in there.
***** sodium nitrate only if ur smoking but not that much
Scott Geiger Did you even read my post?
Or my second and now my third !
I stated that NITRATES ARE NOT NEEDED. But this video has been abandoned The producer does not answer email or PMs.
She lost me at MSG. BYE BYE
pandarama67 msg is dehydrated chicken fat