DUCK NECK MEAT SAUSAGE

Ingredients: Duck neck, fresh duck blood, pork throat, green beans, peanuts, onions, garlic, tree ear mushroom, basil, coriander

Spices: Salt, pepper, Vedan chicken seasoning

Cooking steps:

Step 1: Strain and separate the duck neck skin from the bones and meat. Soak green beans without shells in warm water for 30 minutes until soft. Roast peanuts to golden
Step 2: Mince duck meat, pork throat. Add green beans, roasted peanuts, onions, garlic, chopped tree ear mushroom, basil, coriander, fresh duck blood and mix well. Season with salt, pepper, Vedan chicken seasoning.
Step 3: Put the above mixture into the previously filtered duck neck skin. Use threads to seal both ends to prevent the filling from falling out.
Step 4: Put the sausage on the stove and steam for about 10 minutes. Use a toothpick to skewer the sausage to release air and prevent it from breaking. Steam for another 10 minutes for well done.
Step 5: Put the oil in the pan, when the oil is hot, add the sausages to fry. Let it cool, then cut it into slices to taste and eat with cucumber, tomato, basil, soy sauce…