Balinese Pork Sausage

Main Ingredients

  • 1 cup / 150 grams bumbu gede (see pantry)
  • 1 long piece pork intestine, cut into 3 pieces
  • 200 grams pork belly
  • 100 grams pork fat
  • 1 tablespoon/ 10 grams salt

Method

  • Clean the intestine, wash and turn it inside out, then pull out the excess skin.
  • Mince half of the pork belly amount and dice the other half amount.
  • Set to one side.
  • Also dice the pork fat and set to one side.
  • Diced meat and fat will make the sausage have a nice texture.   
  • Mix minced pork belly, diced pork belly, diced pork fat and bumbu gede together in a bowl and also add in salt to taste.
  • Tight one edge of the intestine and then fill the intestine with the pork mixture, once full, tight the other edge.
  • Put sausages in a pot filled with water, just enough to cover sausages.
  • Boil it for 5 – 10 minutes and then remove from the pot, drain.
  • Put the sausages in a wire mess and grill until cooked around 10 – 15 minutes.

BUMBU GEDE

Ingredients

  • 2 knobs galangal, peeled
  • ¼ cup turmeric, peeled
  • ¼ cup kencur, peeled
  • 1 knob ginger, peeled
  • ½ cup garlic, peeled
  • 1 cup shallot, peeled
  • 3 stalks lemongrass
  • 12 pieces red small chillies
  • 2 tablespoons wewangen (optional)
  • 2 tablespoons coriander seeds
  • 1 tablespoon black pepper
  • ½ tablespoon long pepper
  • ½ teaspoon cloves
  • 3 – 4 pieces candlenut
  • 1 tablespoons dried shrimp paste
  • 2 pieces salam leaves
  • ¼ cup cooking oil

Method

  • Chop all ingredients except salam leaves finely or blend if not up to doing it traditional way.
  • Then put salam leaf into bumbu and mix through with oil.

 

1 hour
4 portions