Before and after the winter solstice is a good time to make preserved meat. "When the autumn wind blows, the cured meat will be fragrant" is a familiar mantra in Guangdong. In the past, many families would pickle cured meat when the autumn wind blows and the air is cold and dry. In autumn, buy a few kilograms of good meat and make some sausages to add some New Year flavor.

Main Ingredients

Pork hind leg meat 5 pounds/2250g

Lard board 1 pound/450g

Accessories

Accessories

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100g rose wine

50g red grains

70-75g salt

280g sugar

Casings 5-6 pieces

New Year's goods--How to make Cantonese sausage

1. Weigh all the required ingredients and seasonings. Cut the hind leg meat into fingernail-sized pieces and mince the lard.

2. Mix the two together, add salt, sugar, rose wine and red lees, mix well, and marinate in the refrigerator for 2-3 days. sky.

3. Before enema, wash the casings and soak them in water for 30 minutes.

4. I used a chef's machine and accessories to fill the intestines. First, put the casing on the enema tube and put it all in, then pull out a section and tie a tight knot at the bottom of the casing. You can start adding marinated meat to the machine, turn on the machine and fill the meat into the casings, the speed should be even and not too fast.

5. Do not fill all the casings. At the end of the filling, there should be about 4 inches of casing left. Tie a tight knot and use a clean needle to prick the visible bubbles in the sausage. Bubble and release air. Then start dividing it into sections, twisting it every 6 inches or so, and tie it with hemp rope.

6. Hang the prepared sausages on a clothes rack and put them in a ventilated place to dry for 10-14 days. Move them out every two days to bask in the autumn and winter sun, so that the color of the sausages will be better.

7. When the sausage begins to shrink and is about 30% smaller than its original size, you can harvest the sausage.

8. Finished product~