Homemade Cantonese Sausage

Name: Homemade Cantonese Sausage
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 10 kg pork; 500g Sugar; 250g Highly Liquor; 500g Soy sauce; 170g White fermented bean curd

by elmonte

4.6 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

Thanks to the craftsmanship of the gourmet Haiyan, I finally got hometown-style sausages when I was far abroad. I have searched a few Chinese sausage recipes before, but I still don't have the taste of Cantonese sausage. When I saw this recipe, I felt that the taste should be good. I bought 3 kilograms of foreleg meat and tried it. The taste is very authentic, but the meat I used is too lean and the sausage has a harder taste. Taking advantage of the good weather and moderate temperature during this period, I immediately bought 6 kg of sandwich meat and cut it for filling. This is not something to eat now.
Cantonese-style sausages pay attention to the use of cut meat, not ground meat. The sausage made by cutting meat is very tasteful. It is best to have fat and lean meat. The fat-to-lean ratio is 2:8. Too lean will be hard. "

Ingredients

Homemade Cantonese Sausage

1. Cut the meat into small cubes of 5mm, fat and thin slices separately, until the fat and thin are evenly mixed. (You can also use ground meat if it is too troublesome, but the taste of ground meat is definitely not as good as that of cut meat.)

2. Soak the cut meat in warm water for about 15 minutes, soak the bleeding water to remove the meaty smell. (The pigs in the United States are killed without bleeding, the meat smells particularly strong.)

3. Remove and squeeze the water.

4. Add the sugar and mix well, preferably until the sugar is completely absorbed by the meat.

5. Pour the light soy sauce and mix until the meat is completely absorbed and the sauce is not visible.

6. The fermented bean curd was smashed, and I used Kaiping Shuikou fermented bean curd.

7. Stir in the fermented bean curd and mix evenly.

8. Stir in a high number of white wine, preferably Fen wine or rose wine. I put rose wine. Marinate for more than 4 hours.

9. Wash the casing to remove the salt, add a little wine with water and soak for 30-40 minutes. I bought pig casings in the supermarket, but I can’t buy sheep casings. I filled 6 catties of meat and used 5 casings. (This picture is made of crispy black pepper sausage.)

10. Put the casing on the funnel or the magic enema. If you don’t have both, cut a mineral water bottle and use it. It’s the same.

11. Put the meat in the funnel, press it down with a small spoon, and the meat will be filled into the casing. Then tie one section with a rope, or you can tie the whole section after filling.

12. Just fill 6 pounds of meat when it's chunky. Use a toothpick or needle to prick the air out of the air, and then evenly prick the intestine a few times so that it does not burst when it is easy to dry and sun.

13. Wash the surface with white wine. (It is said to be able to prevent flies, but that is deceiving. Sterilization is okay. If there are no flies in the upper floors, you can hang them directly in the sun. If you live in the lower floors, you can honestly buy a net and set it to dry. Right.), hanging in the ventilated sun can not be directly exposed to the place for 10 to 15 days. (It may not take so long for a thin sheep casing.).