Cantonese style sausage

Overview

I made the sausages a few years ago, and I had to procrastinate to sort them out. It was the first time I made them, and I searched for some recipes online. When I added white wine, I accidentally added too much, so I added more sugar and salt to the original recipe. I was very anxious to wait until I could try it. The effect was pretty good, with more sweetness, which was right for Lao Geng's taste.

Tags

• private kitchen
• cantonese cuisine
• liquor
• red yeast rice powder
• sandwiched pork shreds
• sheep casings
• sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Wash the casings with salt first, then soak them in white wine for half an hour to remove the fishy smell. (The amount of liquor used here is not included in the auxiliary ingredients, it is enough to soak the casings)

   

3. 3 Add all the ingredients together.

   

4. 4 Add it all to the meat.

   

5. 5 Mix well and set aside.

   

6. 6 The soaked casings are then washed with clean water, put on the sausage casing, and the last tail is tied with a knot.

   

7. 7 Fill the bell mouth with the mixed shredded pork, and tie a knot at the head after using one casing.

   

8. 8 Tie the middle part tightly with cotton thread according to your needs.

   

9. 9 Just dry it outside.