Homemade Cantonese-style sausage (this is made in winter, it is not suitable to make it in this weather)
Overview
How to cook Homemade Cantonese-style sausage (this is made in winter, it is not suitable to make it in this weather) at home
Tags
Ingredients
Steps
-
For pork, I chose rump meat. Why didn’t I choose pork belly? The fatness of pork belly is not clear. It is fine for making Sichuan-style sausage, but Guangzhou-style sausage is not suitable because Cantonese-style sausage needs to be marinated first! Cut the fat and lean meat into cubes respectively, and marinate the fat meat with 200g of white sugar overnight (the purpose of this is that the fat meat will be crystal clear after it has been marinated in white sugar! In addition, fat meat is more difficult to taste and pickled). Cut the lean meat into dices and put it in the refrigerator for later use. The next day, mix the fat and lean meat into 100g of sugar and high-grade rice wine. What I chose is not cooking wine. The cooking wine does not have the aroma of rice wine, but 150g of salt, and light soy sauce, a little dark soy sauce! Marinate for a day!
-
I buy two kilograms of fresh rice sausage. I don’t buy the casings from outside. I scrape the casings myself! Wash the fresh casings with salt, turn them inside out, and use a spoon to scrape off the thick layer, leaving a thin casing. Place the scraped casings in rice wine and soak in salt overnight to remove the fishy smell!
-
After scraping the casings and marinating the diced meat, we started enema. I didn’t have a funnel, so I cut off the lower part of the big Coke bottle and filled it with it! When putting the meat, make sure it is evenly fat and thin, and poke it in with a chopstick while putting it in, so as not to let air get inside! After filling a small section, use a Shaxian helper to fill a section of intestines. After filling a section of intestines, use a toothpick to poke a small hole to vent the air. Don't let air bubbles inside, which will cause it not to solidify! Then put the prepared sausage into 80-degree water, soak it for a minute or two, take it out, and dry it directly. Remember to rub peanut oil on the outside of the sausage! Anyway, if the flies don't come back after wiping them, if the sun is good, they'll be fine in half a month
-
I store the prepared sausages directly in the refrigerator, because the weather in the south is relatively humid and hot, so it is easy to spoil and mold!
-
I usually eat steamed sausages and glutinous rice, which is extremely delicious. Soak the glutinous rice and sausages overnight in advance, and then put them in a basket and steam them!
