In Hanoi, you’ll find dedicated shops selling an array of traditional sausages. Each has its own unique flavour and texture. While there are many different types, two stand out as the most popular. They are the classic Pork Sausage Roll (Giò Lụa) and the fragrant Hanoi Cinnamon Pork Sausage (Chả Quế Hà Nội). I am excited to share the latter with you today.
A signature sausage from Hanoi
This cinnamon-infused sausage is one of Hanoi’s signature delicacies. It boasts a distinct aroma and warm spice. You can enjoy it as a snack, fill a Bánh Mì (Vietnamese baguette), or pair it with Bánh Cuốn (steamed rice rolls).
Simple ingredients with a unique twist
The ingredients for Hanoi Cinnamon Pork Sausage are similar to those used for the classic Pork Sausage Roll. The key difference? A generous addition of ground cinnamon gives it its characteristic flavour and aroma.
Baking instead of steaming
Unlike traditional steamed pork sausage, this version is baked in the oven or an air fryer. This results in a slightly crisp outer layer while keeping the inside tender and bouncy.
After processing the pork mince with seasonings and ground cinnamon using my KitchenAid with a paddle attachment, I transferred the mixture into a prepared tray lined with greased baking paper.
To ensure an even surface, I smooth it out with a silicone spatula. I then brush the top with a mixture of annatto oil and 1/4 teaspoon of ground cinnamon. This step gives the sausage its signature golden-orange hue.
The perfect bake
With my oven preheated to 160°C (with fan), I place the tray inside and bake for 25 minutes. As it bakes, my kitchen fills with the irresistible, warm scent of cinnamon.
What makes a perfect Hanoi Cinnamon Pork Sausage?
A successful Chả Quế Hà Nội should be:
- Soft yet crunchy – giving a satisfying bite.
- Flexible and resilient – it should be pliable enough to roll without cracking.
This texture isn’t achieved with preservatives but rather by keeping the pork meat very cold throughout the preparation process. This ensures the sausage remains bouncy and smooth, just like the ones you’d find in Hanoi.
I hope you’ll give this recipe a try and bring a little taste of Hanoi into your kitchen! Let me know how it turns out.
Have you ever tried Hanoi Cinnamon Pork Sausage (Chả Quế Hà Nội) before/ Would you pair it with Bánh Mì or Bánh Cuốn? Tell me in the comments!
Hanoi Cinnamon Pork Sausage (Chả Quế Hà Nội)
Description
Hanoi Cinnamon Pork Sausage (Chả Quế Hà Nội) is a fragrant, bouncy, oven-baked sausage infused with cinnamon. Perfect for Bánh Mì, Bánh Cuốn or as a snack, it's easy to make at home with simple ingredients!
Ingredients
Instructions
-
Prepare the Pork
- Freeze pork mince for 2-3 hours until firm but sliceable.
-
Preheat the Oven
- Preheat the oven to 160°C (with fan).
- Line a small baking tray with greased baking paper.
-
First Mixing
- Add pork, and all ingredients (apart from ice-cold water) to the stand mixer bowl.
- Mix on low speed (1-2) for 1 minute, then increase to medium-high (7-8) mix for 3 minutes.
-
Incorporate Ice-Cold Water
- Pour in the ice-cold water, then mix on low speed to avoid splashing, then increase to medium-high for another 3 minutes.
- Place the bowl in the freezer for 30 minutes to chill the mixture.
-
Final Mixing
- Remove the bowl from the freezer and mix on medium-high speed for 5 minutes until the mixture is glossy, sticky and fully emulsified.
-
Shape the Sausage
- Transfer the mixture to the prepared tray and smooth the top with a silicone spatula.
- Mix annatto oil with 1/4 teaspoon cinnamon and brush over the surface for a golden-orange hue.
-
Bake
- Bake for 25 minutes until firm and fragrant.
-
Cool and Serve
- Let it cool slightly, then slice and enjoy in Bánh Mì, Bánh Cuốn or on its own!
