Spiced Sausage

Name: Spiced Sausage
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 2500g pork; 50g salt; 250g Soy sauce; A pack Sausage Ingredients; 50g Sugar; 50g Rice wine

by Xinyue

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Inheriting the characteristics of Laiwu sausage, it is made by cutting meat, dressing, enema, drying, steaming and other processes. It is dark brown and oily, with a mellow taste.
My home made sausages in recent years. My mother used to make sausages, but this year I also tried to make some. I always feel that when I start by myself, the taste of the year is more satisfying.

Ingredients

2500g Pork
50g Salt
250g Soy Sauce
A pack Sausage Ingredients
50g Sugar
50g Rice Wine

Spiced Sausage

1. 5 catties of fresh cold pork, choose the fat-to-lean ratio according to your preferences (it is recommended that it is 2 points fat and 8 points thin), cut into strips for use

2. Soak the casing in cool water for about 5 minutes (not hot water), take it out, rinse it 2-3 times, and set aside

3. Take 5 kg of raw meat as the standard, add a pack of prepared sausage ingredients, 250 grams of soy sauce, 50 grams of salt, sugar, and southern wine, mix well, cover with plastic wrap, and marinate for 1-2 hours, preferably overnight

4. Fill the marinated raw meat into the casing with a funnel, or buy a small machine like mine, the enema speed will be much faster. Tie a few turns with cotton thread every other section. Use a toothpick to pierce a few small holes on the surface of the prepared sausage to remove the air in the casing and prevent the sausage from cracking during the steaming process.