Fujian Sausage

Name: Fujian Sausage
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 5000g pork; 1 package casings

by Protein kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Originally, I didn't plan to make sausages, but recently I have been listening to the sisters in the group talking about the production of dried sausages, crispy sausages, and red sausages. However, I used the recipe of Fujian-style sausage, which is different from everyone’s. Friends who have a sweeter taste may wish to try it.

Ingredients

5000g Pork
1 package Casings

Fujian Sausage

1. Wash the meat and cut into small thumb-sized cubes

2. Take a large pot and pour in sugar, sorghum wine, salt, and MSG, mix well

3. Pour the diced meat into 2 and marinate for 4 or 5 hours (more delicious overnight)

4. Put the washed casings on the funnel (you can replace the mouth of the mineral water bottle), put the marinated pork into the casings, stuff the meat in with your fingers while loading, and tie the intestines with a rope after filling. 10 cm tight with rope