Rice Sausage (Mov Nyuv)
Rice sausage. Yes! It's basically a type of sausage that’s filled with sticky rice.
Equipment
- Steamer
- Strings
Ingredients
- 10 lbs short grain sweet sticky rice (Apple Brand)
- 1 1/2 cups vegetable oil
- 1/4 cup salt
- 1/2 cup minced ginger
- 24 cups water (6 quarts)
- Sausage casing
Instructions
Preparing the rice
- Pour the rice into a bowl and rinse twice. Add hot tap water to fill with about 2 inch overhead. Let the rice soak for about 1 hr. After 1 hr, drain the water.
- In a big pot, add in 6 quarts of water, vegetable oil, salt, and minced ginger. Bring to a gentle simmer until the salt dissolves. You don’t need to bring it to a boil. Turn off heat and transfer the seasoned water straight into the rice and let it soak for about 30 minutes while you prep the casing.
Working with fresh sausage casing
- My grandma has always used fresh pork casing (fresh meaning FRESH from a butcher pig the day of). It gets thoroughly cleaned inside and out. Then you tie a string on one end to seal it and then on the other end you blow air to give the sausage airspace to get completely dried before filling. Tie the other end. It would then be put onto a string and placed somewhere to dry it out. Drying the casing gives it more flavor and also gives the casing a stronger exterior when it's steamed. Depending on the weather, drying may take around 3-4 days. Drying the casing is optional but highly recommended for better structure & flavor.
- Once the casings have dried, cut one end off to release the air and place it into a bowl filled with warm water to rinse and hydrate it back up.
Working with store bought casing
- Store bought casing works too but it depends what brand and size you buy. They aren't as flavorful and strong as the fresh one but it will work for what it is. The only problem I have with store bought casing is they will sometimes create rice sausage explosions because the exterior is not strong enough. I highly recommend asking your butcher to see if you can check the quality of it before purchasing it. Store bought casings are also usually bleached and heavily salted as a way to preserve it. So it's best to wash them very well and soak it in water to make it easier to work with. You will also need to UNDER-FILL it as much as you can with the rice. Do not overfill or else you will have bursting rice sausage.
Filling & Steaming
- With a funnel or in our case (the half top of a water bottle), place the end part into the open part of the casing. Fill with the rice and add in the seasoned water to help the rice get evenly distributed into the casing. You want the casing to be filled with all rice and lightly filled with the seasoned water. DO NOT OVERFILL and keep the sausage somewhat loose to give room for the rice to expand. If you do overfill it, the sausage will burst when it steams. Once filled, drain a little of the ginger water and then seal the open part with a string. Gently place it into a steamer and cook for about 20-30 minutes on medium or until the rice is tender. Cool before slicing and enjoying. You can store it in the fridge and microwave or steam it when you want to eat it again.
Notes
NOTE: You can enjoy rice sausage with grilled meat etc.
It is normal for some sausages to burst while steaming. This either means you overfilled it too much with rice or the casing had a hole or was too thin.
Use STICKY RICE not regular rice.
Place in a ziplock bag and put it in the fridge if you don't finish eating them. Rewarm in the microwave or steam it again.
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