Ingredients

Fat pork: 2 and a half pounds 1250g

Lean pork: 7 and a half pounds 3750g

Soy sauce: half a pound 250g

Fenjiu: half a catty 250g

White sugar: 1 catty 500g

Salt: 1 tael 8 90g

Pork intestines (not powdered intestines) ): 3 pounds 1500g

How to make Dongguan sausages

When you have free time, you can buy pig intestines (not powdered intestines) and use a knife to scrape off the oil. Be careful not to scratch through.

Rinse it with water, preferably twice more, and eat it yourself.

If you have time, you can also cut the fat into small dices first (it is better to keep it in the refrigerator)

Store the cut fat in the refrigerator. (I think hand-cutting has a different taste than grinding with a meat grinder, so hand-cutting is better.

Lean meat can be ground with a meat grinder, or you can go to the vegetable market for help.

Put the weighed sugar, salt, soy sauce and Fensa into the chopped fat meat and marinate for a while

Marining

Put the minced lean meat and the Mix the added fat and mix well

When everything is ready, put the casing into the enema tube

I used to use this old-fashioned artificial sausage enema, but now I have a chef machine, haha, It’s so powerful, you can just swipe it and you can find it on Taobao

Pour the meat into the casing

It’s done

Use a rope to tie the stuffed sausage into sections, the length is as long as you like

Rinse the tied sausage with hot water to wash off the oil on the surface, do not boil the water

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Pick up the cooked sausages and use toothpicks to insert 10 8-hole holes in each section to exhaust air

You’re done, hang the sausages up to dry in the sun for 5 or 6 days, until they are not too soft when you squeeze them with your hands. That’s it