Cantonese Sausage

by Xiao Geng's mother

4.8 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

The sausage I made a year ago, I had time to tidy up. The first time I made it, I searched for some recipes on the Internet. When I added white wine, I accidentally added more, so I added more sugar and salt to the original recipe. I was very nervous. Wait till you can try it, the effect is not bad, the taste is more sweet, and the crooked hit is right to Lao Geng's taste. "

Ingredients

Cantonese Sausage

1. Prepared ingredients.

2. The casings are washed with salt, and then soaked in white wine for half an hour to remove the fishy smell. (The amount of liquor used here is not included in the auxiliary materials, just soak the casings)

3. Add all the accessories together.

4. Add it all to the meat.

5. Mix well and set aside.

6. The soaked casings are washed with clean water and put on the enema, and the final tail is knotted.

7. Fill in the mixed shredded pork from the bell mouth, and tie a knot on the head when a section of casing is used up.

8. Tighten the middle part with cotton thread according to your needs.

9. Dry it outdoors.

Tips:
1. The skin of the filled sausage is sticky. You can rinse it gently with water to make it easier to dry.
2. Before the formal enema, you can pour the casing with clean water to check the situation of the holes, and deal with the holes in time.
3. Don't dry it outside for too long, so as not to be too dry and affect the taste.
4. The ratio of fat to lean pork is 3:7

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