27’s Cooking Diary – Homemade Cantonese Sausage

27’s Cooking Diary – Homemade Cantonese Sausage

Overview

It looks like the New Year is coming~ I spent an afternoon today making the first batch of sausages this year with my mother~ Although 27 is a Sichuan girl~ but the sausages prefer Guangzhou flavor~ Hehe~ So, usually the sausages made at 27’s house are Guangzhou flavor~

Tags

Ingredients

Steps

  1. Ingredients,

    27’s Cooking Diary – Homemade Cantonese Sausage step 1

  2. Cut the pork into thin slices. If this is the case, I will ask someone at the meat seller to cut it for me. Press the old ginger into juice and set aside. After washing the casings, check if there are any holes. Soak the casings in wine for more than ten minutes. Fill the soaked casings with an appropriate amount of wine. This is for disinfection, and it can prevent the casings from breaking when filling the intestines, making it easier to fill.

    27’s Cooking Diary – Homemade Cantonese Sausage step 2

  3. Start marinating the pork. Add all the ingredients except the casings to the pork slices, stir evenly, and marinate for about half an hour.

    27’s Cooking Diary – Homemade Cantonese Sausage step 3

  4. It’s time to start filling the intestines. Use special tools, which should be sold in supermarkets or vegetable markets. You can start filling them in the way you like~

    27’s Cooking Diary – Homemade Cantonese Sausage step 4

  5. After a long work of loading the intestines, it is finally finished. According to your own preferences, use a rope to tie it to the length you like.

    27’s Cooking Diary – Homemade Cantonese Sausage step 5

  6. Check all the tied sausages carefully to see if there are any air bubbles. If there are any, use a needle to pierce all the air bubbles to make sure there is air leakage. Be sure to check carefully!

    27’s Cooking Diary – Homemade Cantonese Sausage step 6

  7. After tying the sausage, carefully wipe it with a warm, clean towel. This will keep the outer layer of the casing clean and will not affect the taste of the sausage inside. 27. Wash it with warm water. If you are afraid of washing it, just wipe it gently to complete the last step.

    27’s Cooking Diary – Homemade Cantonese Sausage step 7

  8. After all the steps are completed, you can hang it up~ This year’s sausage is finished~~

    27’s Cooking Diary – Homemade Cantonese Sausage step 8

  9. Hang the sausage in a ventilated, dry place and let it air-dry for about two weeks. If you have the conditions, you can also smoke it in an honest way. 27 here likes to use eaten sugar cane skins to smoke. This way, the sausage can have a fresh taste~heehee~~

    27’s Cooking Diary – Homemade Cantonese Sausage step 9

  10. It’s finally ready~steam the last section~try it~

    27’s Cooking Diary – Homemade Cantonese Sausage step 10

  11. Yeah~ It smells super good~ It’s different when you make it yourself~ Huhu~~

    27’s Cooking Diary – Homemade Cantonese Sausage step 11