I love the concept of ‘nose to tail’ cooking and Freestyle Escape Cooking School has hosted a number of these classes, one of which I attended where ‘noes to tail’ specialist Peter Wolfe cooked up this fabulous, and insanely simple Vietnamese sausage, and… has been kind enough to share the recipe…
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Ingredients
700gms lean pork large cube
200gms pork fat small cube
5 tbs fish sauce
2 tsp potato flour
2 tsp salt
2 tsp sugar
2 tsp baking powder
Banana leaf
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Method
Mix all ingredients then blend into a fine paste.
Roll in banana leaf then twist tightly in foil.
Bring to the boil in a pot of boiling water, then simmer for 1 1/3 hours.
Cool then eat.
For upcoming ‘Nose to Tail’ and some of the celebrity cooking classes, visit:
http://www.freestyleescape.com.au
This recipe was supplied by Peter Wolfe – Freestyle Escape Cooking School for Pebbles + Pomegranate Seeds
