Urutan Celeng - Balinese saucages

Ingredients

• 600 gboneless pork
• 125 gbase gede (see recipe)
• 1 tspsalt
• 1 tspblack peppercorns
• 2 tbsptamarind (asem)
• 1 mpork intestine or sausage casings
• as neededkitchen string
• as neededoil

Instructions

1. 1

   Chop and crush

   Cut the pork into very small pieces and crush the peppercorns.

2. 2

   Season the pork

   Mix the pork with the base gede, salt, crushed peppercorns and tamarind. Leave the mixture to stand for 10 minutes.

3. 3

   Fill the casings

   Fill the intestine or sausage casings with the mixture, then tie with kitchen string to form sausages.

4. 4

   Dry the sausages

   Dry the sausages for 8 hours in the sun or in an oven set to low heat.

5. 5

   Fry until golden

   Heat oil in a wok and fry the sausages until golden brown.

What is Urutan Celeng?

Urutan Celeng is a Balinese pork sausage, seasoned with base gede, a spice paste, along with pepper and tamarind. The name and preparation place it within Indonesian cooking, where the sausage is filled into casings, dried and then fried.

This version relies on finely cut pork and a short resting time so the seasoning coats the meat before filling. The final frying gives the outside its browned finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The pork provides most of the protein and fat, while the base gede and tamarind contribute seasoning; the recipe does not specify quantities for the paste or frying oil. Serve a sausage portion with vegetables and rice to add a fresh side and a source of carbohydrates.

The key ingredients

Base gede: this is the main seasoning for the pork, and the recipe refers to a separate recipe for it. Prepare it before starting, since its ingredients and method are not included here.

Tamarind: called asem in the recipe, it brings a sour note to the seasoning. Mix it thoroughly through the meat so it is not concentrated in one spot.

Preparing the pork

Small pieces: cut the pork very finely as directed, rather than leaving large chunks. This helps the mixture fit into the casings and makes it easier to distribute the seasonings.

Peppercorns: crush them before mixing so the seasoning is spread through the filling. The recipe gives a 10-minute rest after mixing.

Filling and tying

Casings: fill the pork intestine or sausage casings with the seasoned mixture. Avoid packing them so tightly that they are difficult to tie.

String: tie the filled casing at intervals to shape the sausages. Handle the filled lengths gently when moving them to dry.

Drying and frying

Drying: the method calls for 8 hours in the sun or in an oven on low heat. The oven temperature is not specified, so use a low setting and keep an eye on the casings.

Browning: fry the dried sausages in hot oil in a wok until golden brown. Turn them as needed for even colour, taking care not to crowd the wok.

Serving ideas

Serve the sausages hot, with rice and vegetables for a more complete plate. Their seasoned pork filling makes them substantial, so a fresh or simply cooked side can balance the meal.

Cut them into pieces for sharing, or serve whole if the sausages are small enough to manage easily.

Recipe notes & tips

• Have the base gede ready before you begin mixing the filling.
• Cut the pork into very small pieces for easier filling.
• Tie the casings securely so the sausage shapes hold during drying.
• Use a low oven setting if drying indoors, as the recipe gives no precise temperature.
• Fry in batches if needed so the sausages have room to brown.

Variations

• Use casings: choose pork intestine or prepared sausage casings, as listed in the recipe.
• Adjust the pepper: crush the peppercorns more coarsely for a more noticeable pepper texture.
• Serve with rice: add steamed rice alongside for a simple, filling meal.
• Add vegetables: serve with cooked or fresh vegetables for contrast.
• Cut for sharing: slice the fried sausages into pieces before serving.

Common mistakes to avoid

• Large pork pieces: they are harder to fill evenly; chop the meat very finely.
• Uncrushed peppercorns: they can remain in large pieces; crush them before mixing.
• Skipping the rest: the recipe calls for 10 minutes; let the seasoned mixture stand before filling.
• Overfilling casings: they can be difficult to tie; fill them carefully and shape them gently.
• Crowding the wok: the sausages may brown unevenly; fry them in batches.

How to store

Cool the cooked sausages promptly, then store them covered in the fridge and use within 3 days. Reheat in a pan until hot throughout; avoid leaving them at room temperature for extended periods.

Frequently asked questions