Cantonese style sausage

Overview

This is Reiko's first time making sausages. I didn't expect such a success. I'm really surprised. It tastes very good and I like it. It tastes almost the same as the ones bought from outside, but not as sweet as the ones bought from outside. Haha, I'm afraid I put too much sugar in it, so I don't dare to be heavy-handed. But I didn't expect the effect to be very good.

Tags

• home cooking
• private kitchen
• winter recipes
• fenjiu
• pork
• white sugar
• casing
• salt

Ingredients

Steps

1. 1 First clean the pork and dry it;

   

2. 2 Chop the pork (don’t chop it too finely, as it won’t taste as good);

   

3. 3 Cut the pork and put it into a large bowl;

   

4. 4 Add appropriate amount of salt;

   

5. 5 Add appropriate amount of sugar;

   

6. 6 Add appropriate amount of Fenjiu wine;

   

7. 7 Use chopsticks to mix evenly (mixing by hand is the fastest, you can put a fresh-keeping bag on it and mix again). After mixing evenly, you can fry a small piece of meat to test whether the taste is sufficient. You should add less at the beginning and make adjustments after testing the taste (Reiko seasoning once is just right, haha~~);

   

8. 8 Marinate the meat for more than 2 hours, take out an appropriate amount of casings, and use an enema device or other auxiliary tools to stuff the flavored pork into the casings (I don’t have an enema device, so I cut open a mineral water bottle to assist);

   

9. 9 After pouring in a certain amount of meat, squeeze it to the end with your hands, and tie the rope according to the length you like;

   

10. 10 Prick some small holes in the processed sausage with toothpicks or needles (this will speed up the evaporation of the water in the sausage), hang it on a hanger or rack and place it on the balcony (vent or windowsill) to dry in the sun.