Homemade Cantonese Sausage Recipe

By Souped Up Recipes

Ingredients

Instructions

1. Use a 1:1 mix of pork shoulder and pork belly, cut into thick strips and then small pieces, preferably half-frozen; avoid ground pork.
2. Mix 40 g salt, 130 g sugar, 1.5 tsp red yeast powder (optional, or use food coloring), 40 g soy sauce and 60 ml of spirit at least 30% alcohol with little flavour until well combined.
3. Pour the seasoning over the meat, mix well, and refrigerate for 2 hours.
4. Rinse the salted lamb or pork casing to remove the salt, then soak it in clean water.
5. Thread one casing end onto the sausage stuffer tube, keeping away from sharp nails, and stuff the meat evenly. Twist off and tie each sausage length with cooking twine (do not pinch and twist).
6. Prick any air bubbles with a toothpick so the sausages are firm and tight.
7. Hang or lay the sausages uncovered on a drying rack in the fridge for 10 to 15 days, until the surface is completely dry.
8. Store in a sealable bag: 2 months in the fridge or 6 months in the freezer.

Summarized from Souped Up Recipes's video. Watch it for the details.

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