The proportion of ingredients for Guangwei sausage is based on 10 pounds of pork:

3 liang of white wine (150 ml)

3 liang of white sugar (150 g)

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2 taels of salt (100 grams)

2 taels of other auxiliary ingredients (40 grams of ginger + 30 grams of five-spice powder + 30 grams of chicken essence)

How to make Cantonese sausage:

1. Dice: Cut the lean meat into slices first, then into strips, and finally into 0.5 cm cubes.

2. Drifting: Soak the diced lean meat in 1% concentration salt water, stir regularly to accelerate the dissolution of blood water, and reduce the oxidation of the finished product and the darker color. After 2 hours, remove the dirty salt water, soak in salt water for 6-8 hours, and finally rinse and drain. Blanch the diced fatty meat in boiling water and immediately rinse with cold water and dry.

3. Pickling: Mix the washed diced fat and lean meat, add seasonings in proportion, mix well, and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning even. When pickling, prevent high temperature, sunlight, flies and dust pollution.

4. Sausage: Soak the salt and dry casings in warm water for about 15 minutes. After softening, rinse the inside and outside again, and soak in clean water for later use. The water temperature should not be too high when soaking, so as not to affect the Cantonese sausage casings. strength.

5. Put the Cantonese sausage casing on the funnel mouth (or the mouth of the sausage machine) from one end. When it reaches the end, let out the air, tie it up, and then pour the diced meat. While filling the diced meat, release the casing from the mouth. After filling the entire casing, tie the port, and finally tie the fins to a length of about 15 cm and divide them into small sections.

6. Dry: Pack the Cantonese sausage and hang it in a ventilated place to dry for about half a month. Use your fingers to pinch it to ensure that there is no obvious deformation. Don't expose it to the sun, otherwise the fat will become oily and change its flavor, and the lean meat will deepen in color.

7. Preservation: Keep it clean and free from dust, cover it with a food bag, and hang it upside down without tying the bag. It is dustproof and breathable and will not cause mold. Cantonese sausage is delicious when steamed and cooled before being sliced.