Three-Flavor Handmade Sausage with Pork and Beef
A three-flavor handmade sausage made by mixing minced meat dough with kimchi stuffing, curry powder, and chili peppers, then steaming.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special dish features minced pork and beef dough kneaded and divided into three distinct flavors: curry, kimchi seasoning stuffing, and Cheongyang chili peppers. Shaped with plastic wrap, steamed in a steamer, and then pan-fried until golden brown, it makes a wonderful snack for kids or an accompaniment to drinks for adults.
- Servings
- about 4–5 servings
- Cook time
- 20 minprep not included
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pork400 g
- Beef200 g
- Scallions (jjokpa)50 g (minced)
- Onion1 (small, minced)
- Flour2 tbsp
- Potato starch3 tbsp
- Kimchi seasoning stuffing100 g (minced)
- Curry powder2 tbsp
- Cheongyang chili pepper (hot green chili)7 (minced)
Base seasoning
- Minced garlic1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Salt0.5 tsp
- Ground black pepper1 tsp
- Ginger powder0.5 tsp
- Let the dough rest in the refrigerator for 1 hour.
- For the pork, you can use less fatty and affordable cuts like rear leg (hind shank) or picnic shoulder.
- You can also use carrots or mushrooms.
Steps
1. This is radish that was used as kimchi seasoning stuffing for winter kimchi.
When your family eats kimchi, use the leftover stuffing they leave behind to make dumplings or sausages.
Just squeeze out the moisture thoroughly and mince it.
2. We are going to make three flavors of sausage.
I prepared 7 minced Cheongyang chili peppers, 100 g minced kimchi seasoning stuffing, and 2 tbsp curry powder.
3. For the pork, you can use less fatty and affordable cuts like rear leg (hind shank) or picnic shoulder.
For the beef, I used cuts for bulgogi. Mince all the meat.
Add the finely minced scallions and minced half onion, then add all the base seasonings except for the salt. (Add the salt a bit later.)
Although not pictured, add 2 tbsp flour and 3 tbsp potato starch as well and mix everything together.
You can also use carrots or mushrooms.
4. Knead for at least 10 minutes so all ingredients are well combined. Let the dough rest in the refrigerator for 1 hour.
5. Divide the meat mixture into three equal portions, and add curry powder to one portion.
6. Add the minced kimchi seasoning stuffing to the second portion.
7. To the remaining dough portion, add the minced Cheongyang chili peppers and 0.5 tsp salt.
I omitted salt from the others because the kimchi stuffing and curry powder already contain salt.
8. Lay down plastic wrap, shape the dough with a knife, and roll it up tightly with the plastic wrap just like rolling gimbap.
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9. Twist the edges to tie them off, then trim.
10. Six sausages of 3 different flavors were made. 1 sausage is about the size of a small store-bought sausage.
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11. Place the sausages in a steamer and steam for about 20 minutes.
12. Remove the plastic wrap after steaming. If any sausages are too thick, you can cook them once more in the microwave.
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13. Heat oil in a pan and cook until nicely browned.
14. Here is the finished handmade sausage.
Serve warm drizzled with ketchup or mustard sauce.
I barely added any salt, so it might taste slightly light on its own, but it will be well-seasoned once you drizzle sauce over it.
Ppunwife's tips
- Some people worry about endocrine disruptors leaching from plastic wrap, but the wrap I use is made from PE (polyethylene), a non-toxic material said to be safe from endocrine disruptors.
- If any sausages are too thick, you can cook them once more in the microwave.
- Serve warm drizzled with ketchup or mustard sauce. I barely added any salt, so it might taste slightly light on its own, but it will be well-seasoned once you drizzle sauce over it.
FAQ
Which cuts of pork and beef are best to use?
For pork, use lean and budget-friendly cuts like picnic shoulder or rear leg, and for beef, finely minced bulgogi-grade cuts work well.
What should I do if the sausages are not fully cooked through after steaming?
If thick sausages are still slightly undercooked inside, you can cook them once more in the microwave.
Can I add vegetables other than scallions and onions to the meat dough?
Yes, you can finely mince carrots or mushrooms and mix them into the dough to suit your preference.
