i gotta say as a child I grew up with Hmong neighbors and I loved their food now as an adult i love your channel to recreate those tasty memories! so far Ive mad Pho bank cuon and my favorite the egg rolls!
I'm Asian and love cooking. Me and my wife mostly stays in the kitchen most of the time. We love your cooking because you don't have secret recipe. Background music is so cool. We love and cool music.
Thank you for showing this! My family used to make sausage from beef or pork in the fall (butcher season in Central Wisconsin). My Aunts and Uncles who were farmers have gotten older, passed away or lost their farms and so has the tradition. I've always appreciated this family event and the memories but had no clue (I was young back in the late 70's early 80's). Your video makes me want to try this myself and feel like I can do this!
I have a meat grinder appliance. I also have a sausage stuffer attachment for my Kitchenaid mixer. It works fine but it takes three times as long to stuff a full length sausage and it also uses more energy because you have to keep feeding more meat. The sausage stuffer I used here is way fast and saves so much time. It is manual but I've gotten perfectly stuffed sausage every time.
This video reminds me of when I use to do this with my parents when I was young and we did it manually before anyone started distributing them at the stores. Thanks for this video and I love your recipes.
I don't think I will ever make this just because I think it's cheaper for me to buy than make LOL but love the video tho. Craving for some now with spicy papaya and sticky rice :)
Cool..thanks..I hope to make this someday..I already made the jello n Chinese buns..they were yummi..can u make some wanton soup..I bought the wraps for it n have some lean ground pork but not sure what ingredients I should use..well looking forward to more of your videos
Awesome!!!! I love wonton soup too. I make my own dumplings that I love with wonton soup. I'll have to do a video on that when I get all the ingredients in stock.
hey it's really yummy good. Very good demonstration, I was trying to follow every steps, but got lost on the ingredient mixer, such as the right amount, how many spoon , oz, pints , quartz or portions of the ingredient should be using to make it a perfect taste at everytime.
Cool thanks for the reply!! I am looking forward to seeing and making them soon..also I have speaker wonder how to make the cabbage noodle rolls..idk what its call..seem complicated..I keep getting confuse on how to make the cabbage..boil or steam it??..
This is a very informative series.. I'm going wild hog hunting this summer and will use this process to make my own sausage. Thanks so much for the vids!
Hi. May i ask why is this recipe dont need the sausage to drying? And i was surprised when ur husband twisted the sausage and cut it right away, and the sausage still maintain good shape and not burst out. How can that be? Can u teach me? Thanks!
I opted for fast and easy! Doing it manually takes too long. I suggest investing in a sausage stuffer because now you can make your own sausage to your liking!
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.
True to a point. Pork is suppose to be cooked to 145 degrees but since it is ground meat, it has to reach a temp of 165 degrees. Either way, Annie, i think you are doing a great job. We love watching your videos so keep it coming and don't let these know-it-all put you down. 😜
That doesen't matter. The amount of sodium nitrate called for is insane and possibly deadly. You should only be using ( one teaspoon ) per 5 pounds of meat.
If you have an electric meat grinder with a sausage maker attachment, that would save you so much more money than buying two machines. (Assuming you have both machine)
Thanks for the suggestion. My channel is called Hmong and Food but UA-cam doesn't allow special characters in your channel name so it was Hmongfood. The people who want to argue will probably find ways to be negative.
I made Chinese Sausages and thinking of make sausage of other kind and saw your video. Thanks for sharing. But I wonder did you added far too much sodium nitrate ! I google and found The FDA permits a maximum amount of 2.75 ounces of nitrates to be added to 100 pounds of chopped meat. My recipe copied from a Chef, 1 kg of minced meat used 1 tesp nitric. Your sausages looked so yummy but I will reduce the 0.14 oz /3.69 gm nitrates for 5 Lbs of minced meat.
I watched and earlier video of Italian Sausage making and they took a sewing needle and poked about 10 or so holes in each sausage which was about 8" long.
You should maybe switch your name to "Annie's cooking" or something. Since all these hmong people get so anal about food not being hmong or when you don't post about food. It's so annoying right..! Love your videos so keep it up
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 immediately the 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 FlumanRead more Show less
i gotta say as a child I grew up with Hmong neighbors and I loved their food now as an adult i love your channel to recreate those tasty memories! so far Ive mad Pho bank cuon and my favorite the egg rolls!
I'm Asian and love cooking. Me and my wife mostly stays in the kitchen most of the time. We love your cooking because you don't have secret recipe. Background music is so cool. We love and cool music.
Thank you for showing this! My family used to make sausage from beef or pork in the fall (butcher season in Central Wisconsin). My Aunts and Uncles who were farmers have gotten older, passed away or lost their farms and so has the tradition. I've always appreciated this family event and the memories but had no clue (I was young back in the late 70's early 80's). Your video makes me want to try this myself and feel like I can do this!
I have a meat grinder appliance. I also have a sausage stuffer attachment for my Kitchenaid mixer. It works fine but it takes three times as long to stuff a full length sausage and it also uses more energy because you have to keep feeding more meat. The sausage stuffer I used here is way fast and saves so much time. It is manual but I've gotten perfectly stuffed sausage every time.
This video reminds me of when I use to do this with my parents when I was young and we did it manually before anyone started distributing them at the stores. Thanks for this video and I love your recipes.
I'm Mexican and I love Hmong culture and there Food ....
I'm amaze that this highly regarded recipe is out of the cage. Plankton finally succeeds.
I don't think I will ever make this just because I think it's cheaper for me to buy than make LOL but love the video tho. Craving for some now with spicy papaya and sticky rice :)
Cool..thanks..I hope to make this someday..I already made the jello n Chinese buns..they were yummi..can u make some wanton soup..I bought the wraps for it n have some lean ground pork but not sure what ingredients I should use..well looking forward to more of your videos
Awesome!!!! I love wonton soup too. I make my own dumplings that I love with wonton soup. I'll have to do a video on that when I get all the ingredients in stock.
hey it's really yummy good. Very good demonstration, I was trying to follow every steps, but got lost on the ingredient mixer, such as the right amount, how many spoon , oz, pints , quartz or portions of the ingredient should be using to make it a perfect taste at everytime.
Cool! I am gonna try this in the summer!!! Thanks Annie!
this looks amazing!! i love all of your videos!
Cool thanks for the reply!! I am looking forward to seeing and making them soon..also I have speaker wonder how to make the cabbage noodle rolls..idk what its call..seem complicated..I keep getting confuse on how to make the cabbage..boil or steam it??..
HI ! annie I love your music its put me to sleep , can I make sausage with chicken ? thanks annie , I 'm a fan of your cooking show , ( love & peace )
Awesome. Homemade sausages are the best
This is a very informative series.. I'm going wild hog hunting this summer and will use this process to make my own sausage. Thanks so much for the vids!
Awesome! I have a very close friend that is Hmong. :) I shared with her.
Thanks for sharing your recipe...please make more vids
Yum!!!!! Do you cook at the hmong New Years? Lol
Please do more videos. Your cooking looks so good. =)
Michele! It's easy! :-) You can substitute pork for other meat and fats.
Hi. May i ask why is this recipe dont need the sausage to drying? And i was surprised when ur husband twisted the sausage and cut it right away, and the sausage still maintain good shape and not burst out. How can that be? Can u teach me? Thanks!
Thanks as always for sharing.. Can't wait to make myself some
You boil the cabbage leaf to make it soft, then you can stuff it and then steam.
I hope you get to make it. If you do please tell me how it turns out.
You have a very sultry and relaxing voice. I could listen to you read the weekly forecast for coal prices and feel good :D
I opted for fast and easy! Doing it manually takes too long. I suggest investing in a sausage stuffer because now you can make your own sausage to your liking!
Very cool, please give me feedback how it turns out for you!
Annie you're awesome!
thank you for sharing! :) cant wait to make make some
Do you use ground pork from the store or do you ground your own?
Awesome, and thanks 😊
@hmongfood can u please tell me where did you buy your sausage machine?
God pm did you fried it or just put in to the I've?
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.
True to a point. Pork is suppose to be cooked to 145 degrees but since it is ground meat, it has to reach a temp of 165 degrees.
Either way, Annie, i think you are doing a great job. We love watching your videos so keep it coming and don't let these know-it-all put you down. 😜
Phayth Yang Yea; ignorance is bliss
That doesen't matter.
The amount of sodium nitrate called for is insane and possibly deadly. You should only be using ( one teaspoon ) per 5 pounds of meat.
Why does it matter so much?
I hope you try it
The amount of minced garlic is not stated on recipe, how much do you need?
thov ua lus hmoob qhia pub rau peb cov laus es peb thiaj li ua tau no thiab os ua tsaug mog
If you make a lot to eat, it's probably cheaper than buying them. But if you are only making a few then it may not an advantage
Love it.
Annie!!!! Make chicken potato curry. It's not a soup. But it has a lot of liquid!!!!! I need to know how to make it! Pleaseeee
amazing!!!!!! good video~
Thank you
Thanks for sharing!
If you have an electric meat grinder with a sausage maker attachment, that would save you so much more money than buying two machines. (Assuming you have both machine)
Thanks for the suggestion. My channel is called Hmong and Food but UA-cam doesn't allow special characters in your channel name so it was Hmongfood. The people who want to argue will probably find ways to be negative.
What's the music that you're using?
Are you referring to like a kieng (keng)?
this was delicious recipe to learn....i might skip the casing ...not having the luxury of time...thanks!!
Thank you!
Thanks! nice music.
Looking hygienic and delicious but it's hard to find casings.
Amazon!!! Dh
Thanks
This is not a traditional Hmong sausage. Hmong tribe who live in Lao jungle do not possess sodium nitrate
how come you dont dry the sauage? i thought you was suppose to.
I made Chinese Sausages and thinking of make sausage of other kind and saw your video. Thanks for sharing. But I wonder did you added far too much sodium nitrate ! I google and found The FDA permits a maximum amount of 2.75 ounces of nitrates to be added to 100 pounds of chopped meat. My recipe copied from a Chef, 1 kg of minced meat used 1 tesp nitric. Your sausages looked so yummy but I will reduce the 0.14 oz /3.69 gm nitrates for 5 Lbs of minced meat.
You seem to know how to put the hog casing on the stuffer very well and so quickly too...hmmm ; p
First comment :) that's cheating though what happened to doing it the Hmong way of just stuffing it? Other than that it looks delicious :)
Where did you get your sausage machine?
I think she said from gander mountain
+Phayth Yang what's a gander mountain?
amazon.com
How do u prevent them from breaking or popping when u broil or cook it? Is it the type of hog casting?
always cook your sausage low and slow to high of a heat will cause them to break open.
I watched and earlier video of Italian Sausage making and they took a sewing needle and poked about 10 or so holes in each sausage which was about 8" long.
Haha thanks for the suggestion
How do you say it in Hmong, do you have and audio somewhere?
:-) yes those are great foods
Would LOVE it if you made a tutorial on mov cawv. :)
This recipe doesn't require drying.
nice videos btw..
nice
damn they are def over charging those sausages at the asian stores
My favorite part is when the stuffer is being lubricated.
don't forget to lube the stuffer :)
No. That's a lot of work and I don't have many helpers.
I remember the old school way, 2 liter bottle!
masama curry?
Mmmmmmmmmmmmmm
LOL
You should maybe switch your name to "Annie's cooking" or something. Since all these hmong people get so anal about food not being hmong or when you don't post about food. It's so annoying right..! Love your videos so keep it up
Not that mych different from us mien
Your background music is annoying
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 immediately the 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 FlumanRead more Show less
Thank you
Thank you!
Thanks
LOL
Thank you