Keto Vietnamese Grilled Pork Sausages | Nem Nướng (Edit recipe)

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Let’s make vietnamese grilled pork sausages without the without the use of curing powder! This version is sweetened with a natural sweetener and contains no preservatives and additives. If you wish to add natural colouring, please see notes below for the two options.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	364
Fat:	31 g
Carbohydrates:	1 g
Protein:	17 g
Cholesterol:	106 g
Sodium:	838 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.

Serves: 8-10

Ingredients

700 grams Ground Pork
200 grams Raw Shrimp
0.25 cup Lard
2 head Garlic, chopped
0.5 tsp Baking Soda
0.5 tsp Onion Powder
0.75 cup Allulose, powdered
1 tsp White Pepper, ground
1 Tbsp Mushroom Seasoning
1 tsp Gum Arabic (Acacia Gum), optional
2 Tbsp Water
1.5 Tbsp Fish Sauce, Red Boat
1 Tbsp Shaoxing Wine (Chinese Rice Wine)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop garlic by hand or use a mini food processor. Set aside.
In a bowl, add in baking soda, baking soda, onion powder, powdered allulose, ground white pepper, mushroom seasoning powder, sea sal, gum arabic (if using), water, Red Boat fish sauce, and cooking wine. Mix with a spoon.
In a food processor add in the ground pork, shrimp, lard and the rest of the ingredients.
After a few minutes in the food processor add in the garlic. Process until the mixture becomes a fine paste.
Marinade the pork paste for a few hours in the fridge or overnight.
If using bamboo skewers soak them in water for 10 to 30 minutes. This will prevent it from burning over a hot grill.
Optional: To make the green onion oil, add the sea salt and avocado oil to a small saucepan. Turn on the heat to medium low. When the oil is hot, pour the oil onto the chopped green onions. You should hear it sizzle. If you don't, the oil is not hot enough. See notes for quality and directions.
Next, shape the pork paste into sausages by hand onto the bamboo skewers.
Grill the sausages on medium heat or bake at 350°F for 15-20 minutes. Optional: Brush the sausages with onion oil. Turn the skewers a few times for even grilling.
To bake, spread the sausages on a lined baking tray. It is best to set it on a rack. Bake at 350°F for 15-20 minutes, then switch to broil for 5 minutes at 500°F.

Notes

Green onion oil (for brushing and garnish): 2 stalks chopped green onions, 3 Tbsp avocado oil, 1/8 tsp sea salt.//Food colour option #1: Add 2 tsp beet powder (or as desired) to the ingredients before processing. Food colour option #2: Make annatto oil. Rinse 1 Tbsp of annatto seeds in water and dry with a piece of paper towel. Allow to air dry for 10-15 minutes. In a small saucepan, add 2 Tbsp of avocado oil, followed by the annatto seeds. Simmer on low heat until the colour is extracted. Add the annatto oil to the ingredients before processing.