0 Delicious pork sausage in Kreneng Market

Sausages — almost every culture has its own versions. From the delicious, firm, dry sausages in Asia, to the juicy European sausages, people across the world enjoy many forms of what they call sausage. In Bali, where pork is served in the great majority of households, pork sausage is one of the island’s favorite foods. Meet Ibu Kusuma, owner of Warung Kusuma Dewi food stall in Kreneng traditional market. 

Ibu Kusuma is famed for her tasty, spicy Balinese pork sausage, locally known as urutan. Every day, Ibu Kusuma makes urutan from casings filled with chopped pork and ground fat mixed with minced garlic and base gede — a mix of complete traditional Balinese spices including galangal, terasi (shrimp paste), chili, coriander, fresh ginger, black pepper, turmeric and garlic. 

Ibu Kusuma said one pig weighs around 100 kilograms, while around 15 kg of the pig’s organs could be used to make a one-and-a-half meter pork sausage. “The most difficult process in making sausages is stuffing the casing, which needs extra care as natural casings have variations in size and shape.” The casing must be filled evenly with the ground meat. Ideally, the filled casings should be dried and hung for at least several days, to avoid the accumulation of moisture and condensation. 

However, Ibu Kusuma has to take a shortcut to dry the sausage. “We cannot wait two weeks to get dried urutan. My customers are waiting impatiently. I have to fry the sausage instead,” she said. The brown fried sausage is sold at Rp 120,000 (US$10.17) per kilogram. For Balinese families, serving urutan pork sausage is obligatory, especially during family gatherings and as part of religious offerings. If you fancy trying urutan, you can visit Ibu Kusuma’s food stall and taste the tantalizing slices of fried sausage combined with other authentic Balinese dishes.

source : bali daily