Resep Kidu-Kidu Masakan Khas Batak Karo, Sosis Usus Babi dengan Getah (Saus Darah). Kidu kidu is an Indonesian-Karonese Batak descent traditional grilled pork sausages made of natural pig intestine casing. Kidu kidu usually stuffed with finely minced pork and several kind of spices, gently boiled until throughly cooked and then grilled over charcoal. Cut into bite size pieces and served with getah or gota (spicy blood sauce with andaliman pepper). Kidu-kisu sausage is a festive occation threat, if you lucky enought you can found kidu-kidu sausage in kedai or lapo (Bataknese eateries), one slice of kidu-kidu served with a portion of Babi Panggang Karo (Karonese Styke Grilled Pork). You can ask for a portion of kidu-kidu that usually consist of 6-8 slices if you come earlier for lunch because kidu-kidu usually made only limited portion. Kidu-kidu sausage got a savoury and smokey flavour with bursting spicy and numbning sensation from the andaliman pepper, DAMN DELICIOUS!!!
Andaliman pepper (Zanthoxylum acanthopodium native citrusy herbs similiar with Japanese sansho pepper or Chinese szechuan peppercorn that give a refreshing numbning and tangy citrusy flavour. Andaliman pepper or lada batak is an essential ingredients for kicking Bataknese cuisine; Ayam panggang napinadar (Grilled Kampung Chicken with Spicy Blood Sauce), Dengke Naniura (Raw Spicy Pickled Grass Carp Fish), Arsik Ikan Mas Khas batak (Spicy Fish Stew) and Saksang Ayam (Spicy Chicken with Blood Stew. You can replace the andaliman pepper with zcechuan pepper ot sansho pepper that usually sold in asian-chinese supermarket, it sold as a whole or ground dry herbs.
Making sausage from natural pig intestine as a casing need a little bit patients to process the pig small intestine before using it. I always using pig small intestine for my Homemade Fresh Bratwurst Sausage Recipe and even my Homemade Dry Cured Chinese Sausage or Lap Cheung Recipe. This is How To Clean and Preparing Pig Intestine for making sausage casing, clean the small intestine inside out without trimming any fat membrane in the outside of the intestine. Kidu-kidu sausage usually grilled within the fat membrane still intact within the intestine to keep the sausage moist and tender. The fat also rendered within the direct charcoal grill until the pig intestine wrapper browned and crisped out. No need to cure the natural pig intestine with nitrite for making fresh sausage. You also can use edible artificial casings made of collagen and cellulose for making kidu-kidu sausage, but trust me; a little bit patients to deal with natural pig intestine casing really worth all the efforts.
Sosis Karo kidu-kidu or grilled fresh pig intestine sausage stuffing consist of pork meat and fat with 20% or more of pork fat content. The stuffing ingredients minced finely manually with wooden chopping board and knives, that’s why the texture of cooked kidu-kidu sausage stuffing is a little bit coars. The seasonig for my kidu-kidu sausage consist of shallot, garlic, ginger, turmeric, corriander seed, nutmeg and andaliman pepper that processed until smooth paste. Finely chopped spring onion or scallion and bunga kincong or patikala (torch ginger flower) also added. Some chopped blanched cassave leaves and chopped cooked pork liver and other offal parts sometimes added within the stuffing, it’s improved the texture and flavour of the authentic kidu-kidu sausage.
Stuffing the pork meat inside the hog intestine is another fun part or making sausage. I’m not willing paid any money for fancy sausage maker made me using plasting funnel to stuffed my kidu-kidu sausage. Clean hand fingers or even chopstick is much more effective and fungtional to plug the sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tied out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine. the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese the stuffing out with the intestine tube to the end, then divide the sausage link by twisting and then tiding it to made individual homemade fresh sausage. Prick the fresh pig intestine casing kidu-kidu sausage with metal pin to remove the air bubbles is very important steps unless your fresh sausage will burst out during the cooking process.. After finished stuffing the kidu0kidu sausage, the pig skin sausage need to be simmered in gently boiling water to cooked it throughly. After that the kidu-kidu sausage grilled over low heat charcoal to render the fat on the pig intestine casing until browned and crispy. The grilling process also infused some smokiness within the kidu-kidu sausage.
Now the gota or getah or spicy blood sauce, it should be rich, tangy, citrusy, spicy and how with bursting flavour of numbning andaliman pepper flavour. The pork blood dripped in a mixture of kaffir lime juice, salt and some water directly once it slaughtered. Mixed the blood gently to prevent it clotted, but if it’s clotted, simply processed it in a blender until the clot blood turn into a thick paste before added it to the sauce. You probably won’t slaughter your own pig, so please visit the chinese-asian market, they usually sold cloted block of pork blood, process it with some water before using it to make blood sauce. The basic seasoning is red shallots, ginger, galagal, turmeric, toasted corriander seed, bird eye chili pepper and andaliman pepper. All the ingredients of bumbu gota or seasoning is processed info coarsly paste and then sauteed with oil until the spice paste is cooked, fragrance and the oil dripping is separated from the edge of the spice paste. Juice from cracked and squeesed out buah asam tikala (torch ginger flower fruit) also added into the sauce. The heat is turn off and the blood mixture is poured and the bumbu gota sauce is gently stirred until smooth and then the stove turn on and the sauce is bring to boil and simmerred for about 5 minutes.
Resep Sosis Kidu-Kidu ala batak Karo (Recipe Grilled Pig Intestine Pork Sausage)
Ingredients: (i’m using half of the recipe)
- 800 gr daging (babi pork butt meat)
- 200 gr lemak punggung babi (pork back fat)
- 2-3 m usus babi, bersihkan bagian dalam dan luar (2-3 m sausage casing pig small intestine, cleaning inside out)
- 1 cup garam untuk membersihkan usus babi (salt for cleaning the pig intestine)
- 5 gr lada hitam bubuk (freshly ground blackpeppercorn)
- 10 gr gula merah (brown/palm sugar)
- 5 gr bumbu kari (Homemade Garam Masala Powder)
- 1 cup daun bawang cincang (finely chopped spring onion )
- 100 gr bawang merah cincang (finely chopped red shallots)
- 30 gr bawang putih cincang (finely chopped cloves garlic)
- 5 gr lengkuas cincang (finely chopped galangal)
- 10 gr ketumbar sangrai bubuk (toasted corriander seed powder)
- 5 gr jahe cincang (finely chopped ginger)
- 3 sereh, ambil bagian putih, cincang (finely chopped lemongrass, take the soft white inner part only)
- 1 tbsp Andaliman pepper powder (you can replace with szechuan peppercorn or sansho peppercorn)
- salt and pepper to taste
- 1 cup hati babi matang cincang (chopped cooked pork liver) #OPTIONAL
- 1 cup daun singkong rebus cincang (chopped blanced cassava leaves) #OPTIONAL
Cara Membuat Kidu-Kidu Sosis ala Karo (How to Make Homemade Kidu-Kidu Sausage) :
- Bersihkan semua peralatan (Clean out and sterilize all of the utensils)
- Bersihkan bagian dalam dan luar usus babi dengan menggunakan garam, diamkan di lemari es selama 24 jam dan bersihkan dibawah air mengalir (Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside)
- Cincang daging dan lemak babi sampai halus (Meanwhile, dice the pork meat and fat with a knife into a very fine diced)
- Campurkan semua bumbu dan cincangan daging pada wadah (Combine all the spice ingredients and chopped meat in a large mixing bowl).
- Ikat salah satu ujung usus babi dan masukkan isian kedalamnya (Tie off one end of pig intestine sausage casing and then plugged out the stuffing )
- Isikan ke dalam usus babi dengan bantuan corong plastik dan sumpit (Stuffed the sausage stuffing to the pig intestine using the plastic funnel and chopsticks or finger).
- Ikan sosis kidu-kidu sepanjang 30 cm (Tie the pig intestine casing sausage into 30 cm links).
- Tusuk sosis dengan jarum metal untuk mengeluakan gelembung udara agar sosis tidak pecah saat dimasak (Prick the links and the sausage all over with a sterilized metal pin to allow the air bubbles to escape from the sausage to prevent is bursting out while cooking).
- Rebus sosis kidu-kidu dengan api kecil selama 45 menit (gently boil the pig intestine sausage for about 45 minutes)
- Tiriskan sosis babi kidu-kidu (Drain the liquid from the boiled pig intestine casing sausage)
- Panggang sosis diatas arang bara api sampai kulit kidu-kidu kecoklatan dan garing (grill the pig intestine casing sausage over charcoal grill until the pig intestine browned and crispy)
- sajikan kidu-kidu dengan saus gota (served the pig intestine pork sausage with the spicy blood sauce)