Honey Maltose Cured Pork Sausages

Embark on a culinary adventure that brings a treasured flavor from traditional kitchens right to your home. These Honey Maltose Cured Pork Sausages are a testament to time-honored preservation techniques, resulting in a wonderfully savory and delightfully sweet delicacy. While this recipe is characterized as advanced, its complexity lies in the patient process rather than intricate techniques, making it a deeply rewarding project for the enthusiastic home cook. The preparation involves several hours dedicated to curing and steaming, yielding a rich, umami-packed pork sausage with a subtle sweetness from honey and maltose. The signature crimson hue, often achieved with a touch of red yeast powder (though optional for flavor), makes these sausages a visually stunning addition to any meal or gathering. Prepare to impress with a dish that balances traditional depth with a pleasingly approachable flavor profile.

To create these delightful cured pork sausages, you’ll need the following ingredients. For the pork, we start with 2000g of pork shoulder or butt, preferably with a 28% fat content for optimal texture and moisture. You can achieve this by hand-trimming if necessary. For the curing mixture: 50g of honey, 20g of maltose (a thick, sweet syrup; corn syrup or extra honey can be used as a substitute), 20g of granulated sugar, 30g of salt, 80g of tapioca starch (potato starch is a good alternative), 60g of oyster sauce, 4g of red yeast powder (optional, purely for a vibrant red color, as it’s flavorless), 200g of ice cubes, 8g of black pepper powder, and a dash of high-proof white spirit or vodka for soaking the casings. You will also need about 6 casings. For the optional variations, prepare 1 large ear of corn (kernels removed) and a generous amount of grated cheese.

Let’s move on to the step-by-step process. Begin by preparing your pork: finely mince 400g of fatty pork cuts, ideally passing them through a grinder twice for a smoother texture . Next, grind 1000g of lean pork shoulder once . Slice the remaining 600g of lean pork into thin strips. Place all three portions of pork in the freezer for about 1 hour until they are partially frozen, which makes them easier to process. While the pork is chilling, prepare the casings. Gently rinse about 6 casings under cold water to remove any salt, then submerge them in clean water with a generous splash of the high-proof white spirit or vodka to sanitize and tenderize them for about an hour . Before mixing, ensure your pork is thoroughly chilled. In a large ice bucket (or a very large bowl with ice), combine the pork. Add the honey, maltose, granulated sugar, salt, tapioca starch, oyster sauce, red yeast powder (if using), black pepper, and ice cubes . Using a stand mixer with a paddle attachment or a food processor, blend the mixture for 3 minutes on medium speed (setting 3) and then for another 7 minutes on high speed (setting 6) until the mixture becomes sticky and well-emulsified. This extended mixing process is crucial for developing the right texture. After mixing, perform a quick test on the casings: fill them with water to check for any large holes and rinse them clean again . Divide the emulsified pork mixture into two portions. Keep one portion as is, and to the other, stir in the kernels from 1 ear of corn and a good amount of grated cheese until well combined . Now, it’s time to fill the casings. Use a sausage stuffer to carefully fill the prepared casings with either of the pork mixtures. Avoid overfilling them to prevent bursting. Once filled, tie off sections with kitchen twine to create individual sausages, about 4-6 inches long . If the weather is cool and dry, hang the sausages on a rack to air dry for a few hours. If it’s warm or humid, skip this step. After drying (or immediately if not dried), use a sterilised toothpick to gently prick small holes all over each sausage; this allows steam to escape during cooking . Prepare your steamer by bringing water to a boil. Arrange the sausages in the steamer, ensuring they are not overcrowded, and steam over medium-low heat for 30 minutes .

Once steamed, the sausages can be stored in the freezer for later enjoyment. To serve, they are incredibly versatile. You can pan-fry them until golden brown, steam them again, or reheat them in an air fryer at 180°C (350°F) for about 10 minutes until heated through and slightly crisped . For an extra flavorful kick, especially with the plain version, try dipping them in a spicy chili powder blend after heating . The texture is wonderfully tender and juicy, with the sweet and savory notes harmonizing beautifully. The corn and cheese variation offers a delightful burst of sweetness and creamy richness, making them a crowd-pleaser. Whether enjoyed as an appetizer, part of a hearty meal, or a unique snack, these homemade cured pork sausages are sure to be a hit. We invite you to try this recipe and share your experiences, perhaps even your own creative variations in the comments below!