Homemade Cantonese Sausage——the Taste of Chinese New Year~

Name: Homemade Cantonese Sausage——the Taste of Chinese New Year~
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 5 catties Fresh pork; Some casings; A large piece ginger; Some shallot; Some Five spice powder; 80g salt; Some Chicken Essence; 10g White wine; 20g Cooking Wine; 25g Soy sauce; 35g Sugar

by Juanjuan Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Sausages are called sausages in our hometown. It's because of the smell. I remember that when the New Year was approaching when I was a child, my mother would always make some sausages that we love to eat. Air-dried, steamed and sliced into thin slices. It's really delicious.

Now that I have grown up and work in other places, although I can buy sausages at the vegetable market at any time, I don't have the unique fragrance that my mother makes. I was very idle some time ago and saw casings sold in the vegetable market. I just wanted to make my mother's delicious sausage by myself. Not much gossip, let's take a look at the production process. "

Homemade Cantonese Sausage——the Taste of Chinese New Year~

1. Peel and wash the fresh meat.

Homemade Cantonese Sausage——the Taste of Chinese New Year~ recipe

2. Cut into slices about the size of Mahjong. (Two fat and eight thin)

3. Prepare to finely chop the ginger and green onions.

4. Ginger and green onions are finely minced and added to the meat slices. At the same time, the other ingredients mentioned above are also added to the cut meat slices.

5. Mix the meat slices evenly. Marinate for 30 minutes.

6. The casings are washed clean after they are bought, and rinsed off with water from the faucet.

7. I don't have a sausage filling machine. I can only think of a solution by myself. (Made with a bottle of mineral water, put the casing on the mouth of the bottle and tie it tightly with cotton. Cut the bottle body and you can fill the sausage. Is it very convenient?).

8. When filling, gently push the meat tightly along the casing with your hands. After filling, tie the casing to your favorite length with cotton thread.

9. After filling all the sausages, wash the surface with warm water. Finally, puncture the air in the casing with a needle.

10. Hang in a ventilated and cool place for about 10 days, and then air dry.

Tips:
Production experience:

**The best meat for sausage stuffing is the front leg of the pig. This part of the meat is more tender, fat and lean are also suitable.

**Liquor is antiseptic, so it is essential to put it in. The amount of sugar can be added or subtracted according to your preference.

**After filling, be sure to rinse the surface of the casing with warm water, so that the sausage is not easy to spoil, and using a needle to vent the air can also prevent the meat from spoiling in the casing.