Vietnamese Grilled Pork Sausage (Nem Nướng): Smoky, Juicy, and So Addictive

Use ground pork shoulder that is very fatty.

Add brown sugar, fish sauce, roasted rice powder, potato starch, baking powder, curing powder, black pepper, mushroom powder, and oil to a bowl.

Mix all ingredients together.

Transfer the mixture to an electric mixer and mix until it forms a paste.

Add ice cubes to the mixture to prevent the pork from heating up.

Coat your hands generously with oil to prevent sticking, then slam the pork sausage mix on a surface 10 times to remove air bubbles.

Marinate the mixture overnight, or for a minimum of 4 hours.

After marinating, shape the pork sausage using an ice cream scooper coated with oil, then smash them into patties.

Preheat the oven to 350°F.

Place the patties on three baking pans and bake for 30 minutes.

While the sausage is baking, create a honey glaze by mixing honey, ado powder, and white vinegar together.

After 30 minutes, remove the pork sausage from the oven and brush both sides with the honey glaze.

Return the pork sausage to the oven and bake for an additional 10 minutes.

Equipment Needed

Spice Level:

Allergens