Cantonese Sausage

Cantonese Sausage

1. Ingredients: pork (sandwich meat on the front leg, fat to thin ratio of about 3:7), salted casings, wide-flavored sausage seasoning. (The seasoning is ready-made, there are various flavors)

2. Wash and drain the pork and cut into shreds. (This is a huge project. If you don't want to do it yourself, you can process it on the market, but you can make it cleaner. It is better to make sausage shredded meat. The finished product is full of meat flavor and chewy.

3. Soak the casings for about 10 minutes

4. Adjust the minced meat according to the proportion of the amount on the seasoning package. (You can also season it yourself, it's more troublesome)

5. Put the casing on one end of the sausage, slowly shake the meat in, and tie the rope while filling, and use a toothpick to make some small holes in the tied sausage to release the air inside. (Although it is a very simple enema, it is much faster than manual filling. All the enema tools and accessories are purchased from Taobao.)

6. If you don’t have an enema, put the casing on the funnel for sausage filling, and use chopsticks to slowly stuff the meat into the casing

7. Put the filled sausages in a cool and ventilated place, air-dry for about 1 month before eating