Cantonese style sausage
Overview
In winter, it’s time for bacon and sausages to appear again. This year I specially made some Cantonese-style sausages. The ingredients for the meat you cook are all chosen by yourself, so you can eat with confidence. Cantonese-style sausages can not only be used in various dishes, but are also particularly suitable for claypot rice. I also made this sausage for clay pot rice.
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Ingredients
Steps
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I chose the forequarter meat. The ratio of fat to lean meat is approximately 3:7
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Cut the fat into cubes separately, add sugar and marinate for about 1 hour
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The lean meat part is also cut into cubes
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Put all the fat and lean meat into a basin and pour in the white wine. Fenjiu is best for Cantonese sausage, but I don’t have Fenjiu at home, so I used Zhuyeqingjiu. Anyway, they are produced by the same manufacturer.
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Add special light soy sauce, salt, and sugar and mix them into the fat.
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Mix well, refrigerate and marinate for half a day
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Marinated meat
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Salted casings
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Put it on the faucet and rinse it. First, rinse it clean, but check to see if there are any holes
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Put the washed casing on the mouth of the beverage bottle and tie one end of the casing into a tight knot. I made a homemade funnel out of a 2 liter drink bottle. It’s better to have special tools
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Just put them all on and it’s ready to go
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Add marinated meat
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When filling, be careful not to make it too firm to avoid bursting the casing, and not too thin, otherwise the intestines will not look full after being air-dried. Use string to segment
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Hang it up in the sun for half a day, then use a needle to poke some small holes in the casing to release excess air. After that, it is best to put it outside on the north balcony to dry. Because the temperature in the north is low and the wind is strong.
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This is sausage that has been dried for 5 days
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This was dried for 12 days. It's very dry and ready to be cooked and eaten.
