Chinese Sausage (腊肠)

What is Chinese sausage

Chinese sausage, made from meat. The meat is cut into minced meat, mixed with auxiliary materials, poured into animal casings, fermented, matured and dried. It is the largest variety of meat products in China.

Chinese sausage Recipe

Ingredients:

Tips & Variations

1. Cool and air dry in a place without sunlight. If it is exposed to the sun, it will be more woody. It is best to air dry the whole process.

2. It is best to buy dry casings, which are moderate in size and easy to store. Generally, the salted sheep intestines are thin, and the pig intestines are thicker. Years of trying.

3. 5000g meat, about 4 dry casings with a length of 4 meters. Salted casings with a width of 2.6 to 2.8 cm are most suitable, and the thickness is just right.

4. Don’t make it on a rainy day.

5. When slicing, you should cut out the snowflake surface instead of the silk. This way of cutting, the meat quality is better and the bite is delicious.

How to make chinese sausage

1. Diced fat

2. Add 200g powdered sugar.

3. Mix well and marinate overnight.

4. Shredded lean meat.

5. Add 100 grams of rock sugar powder, mix with all the remaining seasonings, and marinate overnight.

6. Mix the lean meat and fat together.

7. Put the casing on the enema (clean the casing in advance and soak it in high liquor for 30 minutes), and start the enema.

8. Filled sausage segments, poke holes where there is air.

9. Hang to dry.

10. 70% to 80% dry, it’s too dry to chew.

11. Beautiful!

Chinese Sausage

Chinese sausage, made from meat. The meat is cut into minced meat, mixed with auxiliary materials, poured into animal casings, fermented, matured and dried. It is the largest variety of meat products in China.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course, Snack

Cuisine Chinese

Servings 4

Calories 295 kcal

Ingredients

  

• 5000 grams Pork
• 110 grams Salt
• 300 grams Rock sugar
• 180 grams Soy sauce
• 150 grams High liquor
• 20 grams Five spice powder
• 20 grams Pepper

Instructions

 

• Diced fat
• Add 200g powdered sugar.
• Mix well and marinate overnight.
• Shredded lean meat.
• Add 100 grams of rock sugar powder, mix with all the remaining seasonings, and marinate overnight.
• Mix the lean meat and fat together.
• Put the casing on the enema (clean the casing in advance and soak it in high liquor for 30 minutes), and start the enema.
• Filled sausage segments, poke holes where there is air.
• Hang to dry.
• 70% to 80% dry, it’s too dry to chew.
• Beautiful!

Notes

1. Cool and air dry in a place without sunlight. If it is exposed to the sun, it will be more woody. It is best to air dry the whole process.

2. It is best to buy dry casings, which are moderate in size and easy to store. Generally, the salted sheep intestines are thin, and the pig intestines are thicker. Years of trying.

3. 5000g meat, about 4 dry casings with a length of 4 meters. Salted casings with a width of 2.6 to 2.8 cm are most suitable, and the thickness is just right.

4. Don't make it on a rainy day.

5. When slicing, you should cut out the snowflake surface instead of the silk. This way of cutting, the meat quality is better and the bite is delicious.