{"id":176,"date":"2026-02-22T23:25:42","date_gmt":"2026-02-22T23:25:42","guid":{"rendered":"https:\/\/recipes4thecook.com\/vegetable-sausage-hoy-jaw"},"modified":"2026-02-22T23:25:42","modified_gmt":"2026-02-22T23:25:42","slug":"vegetable-sausage-hoy-jaw","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/sausage\/blog\/2026\/02\/22\/vegetable-sausage-hoy-jaw\/","title":{"rendered":"Vegetable Sausage (Hoy Jaw)"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1 Tbsp. flour<br \/>\n2 Tbsp. water<br \/>\n1 tsp. coarsely chopped garlic<br \/>\n1 tsp. coriander root (coarsely chopped)<br \/>\n1 tsp. whole black peppercorns<br \/>\n2 Tbsp. oil<br \/>\n2 ounce(s) taro; peeled and coarsely chopped<br \/>\n1 carrot (more if desired) coarsely chopped<br \/>\n1\/2 C.(s) water<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Mix the flour and water to form a paste and set aside. In a mortar pound together the  garlic, coriander root and peppercorns to form a paste. Heat the oil and briefly fry the  garlic paste, then add all the remaining ingredients down to and including the sugar,  stirring constantly. Add the flour and water paste and stir to thicken. Remove from the  heat and leave to cool. Drain the beancurd sheets and spread out on a flat surface. Place  a line of the cooled filling along one edge of each sheet and roll to form a long sausage.  Place the 3 sausages in a steamer and steam for 15 minutes. Remove and leave to cool.  When ready to serve, deep fry the sausages until golden brown, drain and slice into 1\/4  inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with plum sauce.<br \/>&nbsp;<br \/>&nbsp;<br \/>&nbsp;&quot;Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?&quot; (Luk 11:11)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sausage<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/sausage\/blog\/2026\/02\/22\/vegetable-sausage-hoy-jaw\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-176","post","type-post","status-publish","format-standard","hentry","category-sausage"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/sausage\/wp-json\/wp\/v2\/posts\/176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/sausage\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/sausage\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/sausage\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/sausage\/wp-json\/wp\/v2\/comments?post=176"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/sausage\/wp-json\/wp\/v2\/posts\/176\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/sausage\/wp-json\/wp\/v2\/media?parent=176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/sausage\/wp-json\/wp\/v2\/categories?post=176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/sausage\/wp-json\/wp\/v2\/tags?post=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}