Ingredient list of Cantonese sausage: lean pork front and rear legs, back fat, sugar, salt, wine, monosodium glutamate, sodium nitrite, water.

Cantonese-style sausage is a traditional Han Chinese dish in Guangdong and belongs to Cantonese cuisine. This dish has the characteristics of beautiful appearance, bright color, mellow aroma, delicious flavor, thin skin and tender meat. There are many varieties of Cantonese-style sausages, including raw soy sauce sausage, old soy sauce sausage, fresh duck dry sausage, cured gold and silver sausage, pig heart sausage, lean pork sausage, oyster sausage, shrimp sausage, egg yolk sausage, rose pork sausage, There are dozens of kinds including beef sausage, chicken sausage, duck sausage, mushroom sausage, squid sausage, Yao Zhu jelly and Dongguan sausage with local characteristics.

The ingredients of Cantonese sausage include lean pork front and rear legs, back fat, sugar, salt, wine, monosodium glutamate, sodium nitrite, and water. Cantonese-style sausages are small and exquisite in appearance, red and white in color, and bright and bright. The taste is refreshing, sweet and delicious, with a lingering aftertaste.

Notes on making Cantonese sausage

1. Raw material selection: Fresh, high-quality pork and accessories should be selected, and expired or substandard quality ingredients should be avoided. At the same time, appropriate sausage casing materials should be selected according to different taste needs.

2. Filling process: When filling sausages, the casings should be kept clean and complete to avoid excessive meat filling in the intestines that will burst the casings or too little meat fillings, causing bubbles in the jejunum. When filling meat fillings, the filling speed and pressure should be controlled to avoid casing rupture. The filled sausages should be hung on bamboo poles in time to be dried or baked.

3. Smoking processing: Smoking is an important step in the processing of Cantonese sausage. Smoking time, temperature and smokehouse hygiene need to be paid attention to. Smoking time and temperature should be controlled according to different taste needs. At the same time, the internal equipment and environment of the smokehouse should be cleaned and disinfected regularly.