Sasuage 腊肠

  • 422 g pork
  • 10 gram salt
  • 10 gram sugar
  • 1 teaspoon red coloring
  • 2 tablespoon wine
  • Some five spice powder. 
  • 1 gui pi.
  • 1 ba jiao
  1. In wok (dry), fry salt, hua jiao, ba jiao, gui pi until brown. 
  2. Soak sasuage casing for 10 minutes
  3. Put all ingredients into a mixing bowl. Stir until well mixed. Marinate overnight
  4. Tie knot in a end of the casing. For the other open end of the sausage casing, attach it sausage injector opening. Push the sausage casing inwards as much as possible. If difficult, put water into casing. If possible, push all the casing into the bottle connector until the knot is near the opening. If this is not possible, you can cut the casing into two and do this twice.
  5. I put the casing in water and try to put it into the opening. It is not very good, hence, i put water into casing. 
  6. Take some fillings and put it into sasuage injector and push fillings into casing. If there are air trap, use needle to poke. 
  7. Decide the length and use string to tie the sasuage. Use needle to poke the casing trapped air. 
  8. Hang the sausage for at least 3 weeks. 

Modified from

https://www.guaishushu1.com/chinese-cured-sausage-recipe-%E4%B8%AD%E5%9B%BD%E8%85%8A%E8%82%A0%E9%A3%9F%E8%B0%B1/

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