Homemade Harbin Sausage

Name: Homemade Harbin Sausage
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Fat and Lean Pork; Some casings; Some starch; Some Dried Sausage Seasoning; Some salt; Some Sugar; Some Soy sauce; Some MSG; Some White wine

by Liu Yingjie

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

Harbin sausages and dried sausages are famous Chinese and foreign specialties and snacks. Outsiders and foreigners who come to Harbin will buy Harbin sausages and dried sausages. In the well-known shops, they are basically waiting in line or crowded. I will teach you how to make this at home, because I made this air-dried sausage again for the purpose of publishing a recipe, so I only made a few of them. After being steamed, they were all eaten by the family. "

Ingredients

Homemade Harbin Sausage

1. Soak the casings in water.

2. Prepare an appropriate amount of fat and lean pork and grind it into a pork filling.

3. Add air-dried intestines in proportion.

4. Add salt.

5. Add sugar.

6. Put in soy sauce.

7. Put in MSG.

8. Put a small bottle of white wine with a cap.

9. Add an appropriate amount of starch.

10. Stir all the spices evenly.

11. Put the casing on the enema (my enema is at home, so I replaced it with a funnel).

12. Slowly stuff the minced meat into the casing with chopsticks.

13. Pierce the inflated area with a toothpick.

14. Fill a section and tie a knot.

15. Cut. (Because there is no place to dry in the ventilated place of my house, the authentic ones should be hung in a ventilated place).

16. Let it cool in a ventilated place for a week, then steam it in a pot for more than 20 minutes before eating.

Tips:
1 It is best to use pork with a fat to lean ratio of 3 to 7.

2 Air-dried intestines do not need to be cut, because there is no place to dry in a ventilated place in my home. The authentic ones should be hung in a ventilated place, so that the air-drying is more even.

3 It takes at least one week for air-drying.