Hemp Chinese Sausage
Main CoursePublished July 1, 2010 at 7:24 am No Comments
Chinese sausage is culinary “heroin,” packed full of animal fat, salt and sugar.
Today we are making a “chinese sausage” that is salty+sweet, but also full of good Omega 3 fat. And if you have had the real thing from a Chinese deli, these will probably be a lot less salty+sweet.
These are totally raw and prepared in a dehydrator or in dry summer sun climates. They are quite versatile and can be used in a number of “raw” dishes such as soups, salads or main course “raw” stir “fry.” We suggest that you prepare a small batch at a time; but if you want to prepare more they can be frozen and warmed again in the dehydrator.
You will need:
1 cup of dry raw hemp seed
2/3 cup raw carrot shredded
1/4 cup onion chopped
1 tbs of garlic grated
2 tbs mirin
2 tbs chinese plum wine
2 soaked dates (mush)
3 tbs miso
2 tbs braggs aminos
2 tbs grated ginger
1 tsp cinnamon
1 tbs chopped cilantro
*optional for “hotter” preferences: 1 tsp of XO vegetarian sauce or chinese hot pepper
Mix everything together and process through a food grinder or food processor.
Roll into small “sausages” as pictured here. Sprinkle cilantro on each sausage.
Dehydration times will vary based on your model, but in general, they are done when more firm to the touch and “crusty” on the outside.
Serve in your favorite recipes.
