Chongqing version of Cantonese sausage
Overview
Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Guangzhou flavor is sweet and Sichuan flavor is spicy. In the past, sausages were made before the Chinese New Year every year, but now they can be eaten at any time of the year. However, eating homemade sausages during the New Year has become a custom in many areas of the south and has remained until today. Today’s improved version of Cantonese sausage is my family’s unique secret recipe. The sausages made by my mother are the most popular every year. Many people like to eat my sausages and praise them for their delicious flavor! The secret is that the wine must be above 60% alcohol, and the sugar must be powdered with rock sugar
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Ingredients
Steps
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For pork, choose 10 pounds of hind leg meat, cut into small pieces, add white wine and mix well
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Beat rock sugar into powder, beat Sichuan peppercorns into powder, add hot water to old ginger to make juice, add soybean flour to water and mix thoroughly, add all ingredients to the meat and continue to mix well
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The meat should be mixed vigorously with your hands, so that the moisture can enter the meat and the meat will be tender
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Put the mixed meat into the sausage stuffer, put the pig casings into the outlet tube of the sausage stuffer first, tie the end with cotton thread, fill one casing until it is full, and then tie it into small sections
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After filling all the meat, wash it with warm water,
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Hang it on the balcony to dry for a week. If you don’t like smoking, you can cook it and eat it after a week. If you are used to eating kielbasa, put it in an iron bucket and smoke it with cypress branches and orange peel for 1-2 hours before eating
