Beef, Dill, and Peppercorn Sausage

Name: Beef, Dill, and Peppercorn Sausage
Yield: makes one 1 1/4-pound sausage
Ingredients: 1 1/4 pounds top round steak (London broil), trimmed of all gristle, rind, and fat (1 pound after trimming); 1 1/2 teaspoons baking powder; 2 tablespoons tapioca starch; 1 1/2 teaspoons sugar; 2 1/2 tablespoons fish sauce; 2 1/2 tablespoons canola or other neutral oil; 2 1/2 tablespoons water; 3 tablespoons chopped fresh dill, feathery tops only; Generous 1/2 teaspoon black peppercorns, toasted in a dry skillet for about 1 minute, until fragrant, then crushed with a mortar and pestle; 5-by-12-inch piece fresh or thawed, frozen banana leaf, trimmed of brown edges, rinsed, and wiped dry

December 14, 2011

The term giò is used not only for the ubiquitous meat paste, but also for describing any charcuterie that is log shaped. Most giò-style charcuterie is wrapped in banana leaf, including this wonderful sausage spiked with dill and crushed black peppercorns. Because beef is a luxury meat in Vietnam, giò bo is a special treat. It is not commonly sold at delis and markets, which is fine because it is simple to make at home. Lean top round steak (a.k.a. London broil) yields great flavor and a fine texture.

Cooks' Note

To pound the meat paste with a mortar and pestle, see page 159. When adding the marinade ingredients to the pounded beef, add the dill and peppercorns, too. Wrap and boil as directed.

Recipe notes

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