Bruine Bonen met Rijst (Brown Beans with Rice)

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Bruine Bonen met Rijst (Brown Beans with Rice)

Suriname Fachong Sausage is a traditional Surinamese recipe for a classic roasted sausage of pork meat marinated with rum, soy sauce, spices and red bean paste. The full recipe is presented here and I hope you enjoy this classic Surinamese version of: Suriname Fachong Sausage.

prep time

30 minutes

cook time

45 minutes

Total Time:

75 minutes

Additional Time:

(+over-night marinating)

Serves:

Rating:

Tags : Spice Recipes Pork Recipes Suriname Recipes

Fachong, also known as fachong or fasjong is a sweet Surinamese sausage that's a crucial component of many Surinamese (particularly fried rice) dishes. This traditionally includes 1 tsp of vetsin (monosodium glutamate) which I have omitted, adjusting some of the other ingredients and including 2 tsp dark soy sauce to compensate.

Ingredients:

1kg lean pork
¼ tsp Chinese five-spice powder
5 garlic cloves, minced
1 small onion, very finely diced
3 tbsp (level) sugar
1 ½ tbsp dark rum
3 tsp dark soy sauce
¼ tsp red food colouring
25g sweet red bean paste
2 tbsp liquid from the sweet red bean paste
clean pig intestines (or sausage casings)
salt
butcher's twine

Method:

Wash the meat, drain thoroughly, then cut into cubes. In a bowl, combine the finely chopped onion, minced garlic, sugar, soy sauce, soy sauce, salt, rum, red bean paste, red bean paste liquid and five-spice powder. Mix thoroughly then add the meat. Stir to coat in the marinade then set aside to marinate in the refrigerator over-night.

The following day:
Wash the intestines well with water and diluted vinegar (no need to do this if using casings). There should be no liquid left in the intestines when you're done. You can help expel any liquid by running your thumb and forefinger along the tube.

Pass meat (with any adhering marinade) through a meat grinder and fill the intestines with it. When the sausage has become tight, tie it off. Continue until all the meat has been used up.

To cook, pre-heat your oven to 160°C. Arrange the sausages on a baking tay, transfer to the centre of your oven and roast for 45 minutes, turning occasionally so they cook evenly.

Slice diagonally and serve with tjaw min or Javanese bami.