7 Jin lean meat and 3 Jin fat meat, plus 5 Liang sugar, which is the standard ratio. 10 Jin of meat uses 20 grams of half a catty of sugar, 3 liang of Fenjiu, 2.5 liang of salt, and red yeast powder. Among the above materials, sugar, salt and wine are necessary, while others are not.
The method of homemade Cantonese sausage 1
Raw materials: the ratio of fat meat to lean meat is 2 to 8(2 kg of fat meat with 8 kg of hind leg lean meat); 8 finished pig small intestine casings (2m each).
Marinade: 5 ounces of wine, 7 ounces of sugar, 2.5 parts of salt, 2.5 parts of light soy sauce, and a little light soy sauce (which can be increased or decreased according to your own taste).
Preparation: Cut 2 portions of fat meat into small pieces the day before, first wash the oil on the surface with boiling water of about 80 degrees, then mix well with white wine, sugar (you can put more) and salt, and marinate for one night. After eight portions of lean meat are cut, white wine and sugar are also put in, so you can put a little more salt here, which is also marinated for one night.
The next day, mix the fat and lean meat together. Soak the dried casing in warm water until it is soft, walk the surface with clear water once, and then knead the water for later use.
Production: pour the fat and lean meat into the casing, press the meat down with chopsticks, fill a sausage, and insert several holes in it with toothpicks; Wash the tied sausage with hot water at about 50℃, dry it in the sun for 3 days, then dry it in a cool and ventilated place for 4 days until the skin wrinkles and hardens, and then cook it.
Method 2 of homemade Cantonese sausage
Raw materials: 2500 grams of plum blossom meat, 30 grams of salt, 0/30 grams of sugar/kloc-,80 grams of light soy sauce and 80 grams of high-alcohol liquor.
Preparation: Chop the plum blossom meat, mix well with salt, sugar, soy sauce and white wine, and marinate for 2-3 hours. Soak the casing one night in advance, wash it and straighten it.
Practice: tie a knot at the end of the casing, then pour the meat into the casing with tools, tie it in sections, dry it, and put it in the refrigerator until it is oily.
Practice of homemade Cantonese sausage 3
Raw materials: pork 5kg, scallop 20g, non-iodized salt 100g, sugar 325g, white pepper 10g, black pepper 10g, freshly ground white pepper 5g, freshly ground black pepper 5g and Erguotou 200ml.
Preparation: Chop the pork, add all seasonings, grab it evenly, cover it and marinate it indoors for more than 5 hours. Take out the pickled casings, rinse them with clear water first, then rinse each one on the tap, finally rub them and soak them in water for later use.
Practice: put the marinated meat into casing, tie cotton thread in sections, and make sections. Finally, the surface of the sausage was punched with a needle, hung in a ventilated place, and air-dried for about 18 days to half a month until the fingers were not too soft.