Fried Pork Soup

This traditional recipe creates a robust, homemade sausage using a blend of fatty pork and liver for rich flavor, combined with rice and fresh herbs. The mixture is seasoned with salt, pepper, and onions, then stuffed into casings to create a versatile meat product. While the title suggests a soup, this preparation yields a substantial stuffed sausage that can be steamed or fried before being added to broths or served as a main dish. It is an excellent project for weekend cooking, offering a taste of old-fashioned, home-cured meats. The result is a dense, flavorful sausage that holds up well in stews and soups, providing deep, savory notes and a satisfying texture that store-bought varieties often lack.

Cooking Method: Frying, Grilling, Steaming

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 10

Calories: 1887.8

Dietary: Gluten-free

Description

This traditional recipe creates a robust, homemade sausage using a blend of fatty pork and liver for rich flavor, combined with rice and fresh herbs. The mixture is seasoned with salt, pepper, and onions, then stuffed into casings to create a versatile meat product. While the title suggests a soup, this preparation yields a substantial stuffed sausage that can be steamed or fried before being added to broths or served as a main dish. It is an excellent project for weekend cooking, offering a taste of old-fashioned, home-cured meats. The result is a dense, flavorful sausage that holds up well in stews and soups, providing deep, savory notes and a satisfying texture that store-bought varieties often lack.

Ingredients

2 pounds Pork meat -- 30 % fat or so
1 1/2 pounds Pork liver
2 teaspoons Salt
2 teaspoons Black pepper
1 large Onion -- cut up
3 bunches Green onions -- chopped
12 cups Cooked rice
1 tablespoon Chopped parsley
1 Lot Sausage casing

Directions

1
Place the pork meat and liver in a large pot and cover with water.
2
Add the salt and black pepper to the pot.
3
Bring to a boil, then reduce heat and simmer until the meat is tender and falls apart easily, about 1 to 1.5 hours.
4
Remove the meat and liver from the broth and reserve the broth in a separate container.
5
While the meat is still warm, grind the pork, liver, and the large onion together using a meat grinder or food processor.
6
Finely chop the green onions and parsley, reserving about 1/2 cup of this mixture separately.
7
Mix the ground meat mixture with the reserved 1/2 cup of green onions and parsley.
8
Stir in the cooked rice.
9
Gradually add the reserved broth to the meat and rice mixture, stirring until it forms a moist, cohesive stuffing consistency.
10
Stuff the mixture into the sausage casings using a sausage stuffer or a funnel, taking care not to overfill to prevent bursting.
11
Tie off the sausages at intervals to create links.
12
Steam the sausages gently until heated through, or cook according to preference.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1887.8kcal

% Daily Value *
Total Fat 48.5g75%
Saturated Fat 16.6g83%
Cholesterol 998.2mg333%
Sodium 1200.0mg50%
Total Carbohydrate 210.1g71%
Dietary Fiber 4.5g18%
Sugars 3.8g
Protein 131.0g262%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: These sausages can be refrigerated for up to 3-4 days or frozen for longer storage. If freezing, place them on a baking sheet to freeze individually before transferring to a bag to prevent sticking.

Cooking Method: Steam the sausages for the best results. Microwaving or frying directly can cause the casings to shrink and burst due to the moisture content of the rice and meat mixture. If frying is desired, pierce the casing lightly or steam first then pan-sear.

Ingredient Tip: Ensure the meat and liver are warm when grinding for a smoother texture. If the mixture is too dry when adding rice, add more broth. If too wet, add a bit more cooked rice.

Keywords: sausage, pork, liver, stuffing, homemade, casing, rice, savory, hearty, traditional, meatball, broth, steamed, fried, onion, green-onion, parsley

Read it online: https://www.chefs-mate.com/recipe/fried-pork-soup/