Chongqing Edition Cantonese Sausage

Name: Chongqing Edition Cantonese Sausage
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 10 kg pork; 6 meters casings; 250g Highly Liquor; 5g Pepper noodles; Some Water soy flour; A small bowl Old ginger juice; 100g salt; 100g Corn oil; 300g Rock sugar powder

by Zi Yan Xiu Er

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Guang-wei'er sausages. The main difference is that the Cantonese flavor is sweet, while the Sichuan flavor is spicy. In the past, sausages were made every year before the Chinese New Year, but now you can eat them at any time of the year. But eating homemade sausages during the Chinese New Year has become a custom in many parts of the South, and it has been preserved to this day.
Today’s improved version of the wide-flavored sausage is our unique secret recipe. Every year my mother’s sausages are the most popular with everyone. Many people like to eat my sausages and praise our sausages for their special fragrance! The secret is that the wine must be high alcohol above 60 degrees, and the sugar must be powdered with rock sugar"

Ingredients

10 kg Pork
6 meters Casings
250g Highly Liquor
5g Pepper Noodles
Some Water Soy Flour
A small bowl Old Ginger Juice
100g Salt
100g Corn Oil
300g Rock Sugar Powder

Chongqing Edition Cantonese Sausage

1. Choose 10 jin of hind leg of pork, cut into small pieces, add white wine and mix well

Chongqing Edition Cantonese Sausage recipe

2. Beat rock sugar into powder, prickly ash into powder, add ginger to hot water and make a juice, add soy flour and water and mix thoroughly, add all the ingredients to the meat, continue to mix well

3. The meat needs to be mixed vigorously with your hands, so that moisture can enter the meat and the meat will be tender

4. Put the mixed meat into the enema, put the pig casings into the outlet tube of the enema first, tie the knot at the end with cotton thread, fill a casing all the time, and then tie it in small sections

5. After filling all the meat, put warm and hot water to wash it,

6. Hang on the balcony to dry for a week. If you don’t like smoking, you can cook it in a week. If you are used to eating salted smoked sausage, put it in an iron bucket with cypress branches and smoke it for 1-2 hours before eating.