Vietnamese Pork Sausages Nem Nuong
Ground pork provides dense protein and a juicier texture, while fish sauce, garlic, and a little allulose create the familiar Vietnamese profile. Psyllium helps hold the juices inside and replaces starch. This is a practical keto version of savory pork sausages for a skillet, oven, or grill.
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Kitchen: Vietnamese
2 kg 857 gram
Servings: 12 (1 serving ≈ 81 gram)
Digestion time: 3 hour
Complete protein: ✔
Mix the ground pork (900 g) with the garlic (9 g), allulose (6 g), fish sauce (30 g), psyllium (10 g), and black pepper (1 g). Knead the mixture well and leave it for 5 minutes so it binds more easily.
Shape 10-12 small sausages or firm oval patties. Heat the grapeseed oil (20 g) and cook the nem nuong for 12-14 minutes, turning them from time to time until browned and fully cooked.
Serve the sausages hot with lettuce leaves, cucumbers, or other fresh low-carb vegetables.
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