The Cantonese-style sausage is very delicious. It smells like wine when opened, has a good taste, and is just 28 inches thin but not greasy. So how to make Cantonese-style sausage delicious? A complete guide to how to make Cantonese-style sausage.
How to make delicious Cantonese sausage
Ingredients: 2500 grams of plum blossom meat, 30 grams of salt, 130 grams of sugar, 80 grams of light soy sauce, 80 grams of strong liquor
Preparation: Chop the plum blossom pork, mix with salt, sugar, light soy sauce, and white wine, and marinate for 2 to 3 hours. Soak the casings overnight in advance, wash and smooth them out.
Method: Tie a knot at the end of the casing, then use a tool to stuff the meat into the casing, tie it up in sections, and let it dry in the sun until the oil comes out, then put it away and store it in the refrigerator.
Comprehensive recipe of Cantonese-style sausage 1
Ingredients: 5kg pork, 20g scallops, 100g non-iodized salt, 325g white sugar, 10g white pepper, black pepper 10g powder, 5g freshly ground white pepper, 5g freshly ground black pepper, 200ml Erguotou.
Preparation: Chop the pork, add all the seasonings, mix well, cover and marinate indoors for more than 5 hours. Take out the salted casings, rinse them with water first, then put each casing on the faucet and rinse it, and finally wash it with a rub. After washing, soak it in water for later use.
Method: Fill the marinated meat into casings, tie cotton thread into sections, and make them into sections. Finally, use a needle to pierce the surface of the sausage with ventilation holes, hang it in a ventilated place, and let it air-dry for about 10 days to half a month, until it is not too soft when pinched with your fingers.
How to make Cantonese sausage 2
Ingredients: 500 grams of pork (ratio of two fat and eight lean), 15 grams of salt, 30 grams of sugar, 50 grams of 54-degree Tianjin rose wine, raw Smoke a little (optional)
Preparation: Chop the lean pork into small pieces and cut the fat pork into small pieces. Add salt, sugar and light soy sauce to the rose wine and mix well. Stir all the ingredients and marinate for 2 hours. Wash the casings and set aside.
Method: Fill the marinated meat into the casings. After all the filling is done, tie it up with twine and divide it into long sections. It is recommended to divide it into longer sections. It will shrink when dry. Then wash the sausage with 70-degree water. Then use a needle to poke some holes in each sausage, and sprinkle some rosewater wine on the skin to disinfect it.
It will dry after hanging in a cool and ventilated place for about 15 days. The dried sausage will feel hard when you pinch it with your hands. Take the cooled sausage back and seal it in a fresh-keeping bag or airtight box for two or three days. Open it and eat it when you smell the aroma.
The secret of delicious Cantonese sausage
1. The meat must be fat and lean. 70% lean meat, 30% fatty meat. This one is standard sausage, 80% lean meat and 20% fatty meat. This one is extra lean intestines. The standard intestines are crispy, and the extra lean intestines are rich in flavor.
2. 1 pound of meat with 3 qian of white sugar, 2 qian of salt, a small amount of light soy sauce, a small amount of MSG. If you need a darker color, you can add more light soy sauce. The dosage of liquor is generally 2.5 taels of Red Star Erguotou for 10 kilograms of meat. If you want the wine to be more fragrant, you can use a little more.
3. Delicious sausages must be sun-dried and air-dried, but the sunlight must not be too strong, otherwise the oil in the sausages will escape, making the sausages unpalatable and easy to change flavor. In case of long-term rainy days, you can use an electric hair dryer to blow the hair 1 to 2 times a day.
4. Liquor must be above 50% before it can be used. Fenjiu is the first choice, of course Wuliangye, Luzhou Daqu Yanghe Daqu, etc. are also acceptable, followed by Guilin Sanhua Liquor. For soy sauce, you can use a mixture of light soy sauce and dark soy sauce at 1 and 5 cent each. Lee Kum Kee premium soy sauce is the best. If you like darker colors, increase the proportion of dark soy sauce, and vice versa.
5. If you buy non-salted casings, you need to wash them with salt water, and after washing, you have to turn the outside over and wash the inside. If you can't use up the soaked casings, throw them away. They can't be used again, so if you're not sure, you can take out a little less first.
6. When drying, try to separate the intestines from each other. If they are too close, it will not be easy to dry. After sun-drying and air-drying, if you don’t want to eat the sausage that is too dry, just put it in a sealed bag and store it in the freezer while the sausage is not very dry.