Homemade Cantonese Sausage
Overview
Before every Spring Festival, my mother would send me some sausages and bacon she made from her hometown to satisfy our cravings. Although the weather in Shenzhen is hot, the sausages and bacon made after the winter solstice will not go bad, and it only takes about eight days to dry, so every year I will make some unsmoked sausages myself.
Tags
Ingredients
Steps
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kilograms of pork front leg meat, after washing, peeling and some fat, about 8 and a half kilograms are left. The fat or lean meat of the front legs is perfect for making sausages.
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Cut the pork into small pieces, the lean ones can be slightly larger, and the fat ones can be cut into smaller pieces.
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Add salt (14 grams per catty of meat), pepper powder (30 grams in total for eight and a half catties of meat), pepper (30 grams), rock sugar (or 250 grams of white sugar), white wine (about 50 grams), and cornstarch (100 grams). To make Sichuan peppercorns, buy whole Sichuan peppercorns, fry them, grind them into powder, and sift them through a sieve. The remaining Sichuan peppercorn shells are reserved for other uses. The color of rock sugar will be better than that of white sugar, and it must be ground into powder. I haven't left out the cornstarch before, so I added this seasoning based on what netizens did, saying that adding sausage will not make it dry even after the second year.
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Mix well and wrap in plastic wrap for a few hours. The whole process is to buy the meat after six o'clock in the morning, use the two hours of rest in the morning to go home, wash, cut and mix it, and get home from get off work in the evening just in time to make it.
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This is pig intestines ready for stuffing into sausages.
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Carefully cut away the oil with a knife.
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Turn it over and scrape off the powdery stuff inside. It is very convenient to scrape with a rice cooker rice spoon.
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The scraped casings are transparent.
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Prepare needle, cotton thread, mineral water bottle mouth (or key ring)
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Put the casing on the mouth of the mineral water bottle and stuff the marinated meat inside.
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Use a needle to poke some holes up and down the meat-stuffed sausage to release the air inside, pinch it tightly, and tie it into sections according to the required length.
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Hang it in a ventilated place and let it blow for about eight days. Then wash it and store it in the refrigerator and freezer. Then take it out to steam or cook it for later consumption.
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After ten days, steam the cut sausages.
