Homemade Cantonese Sausage

Name: Homemade Cantonese Sausage
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 5000g pork; 2 bags casings

by Sun Zhuzhu

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

3

This taste is the taste of Cantonese sausages that I like. According to her, she has made hundreds of catties of sausages with this recipe, and everyone who has eaten them likes it, yeah! Don’t tell me that the recipe is not authentic. You think delicious is the most important thing, so I immediately recorded the recipe with paper, and bought five catties of meat and went home to try it~~

Ingredients

5000g Pork
2 bags Casings

Homemade Cantonese Sausage

1. Remove the pork muscles, lymph nodes and blood stains (it is best not to wash, if you do, you must dry the meat on the surface of the moisture), and cut into thin strips or diced meat

2. Add white wine, dried sausage (spices) and sugar

3. Then add fermented bean curd juice and vegetable oil, then stir and knead with your hands until it is completely mixed and uniform

4. It’s best to marinate for 2 hours before starting the enema. For the specific enema method, see here: Spicy Sausage

5. The stuffed sausages can be hung in a cool, dry and ventilated place for 10-15 days and can be eaten. The rest is best to be wrapped in a fresh-keeping bag and kept in the refrigerator. Take it out when eating and steam for 15 minutes on high heat.