Production method of Cantonese sausage:

① Ingredients: main ingredients: 35kg of lean pork and 15kg of fat meat. Accessories: 1.25 kg of salt, 2 kg of sugar, 1.5 kg of liquor, 75 g of colorless soy sauce, 5 g of fresh ginger (for chopping and squeezing juice), 5 g of pepper noodles, 1 g of monosodium glutamate and 3 g of sodium nitrite.

② processing method:

material selection and finishing: raw pork qualified by health inspection is selected, and the lean meat is cut into thin slices with a thickness of about 1.2 cm along the muscle lines, and rinsed with cold water to eliminate the fishy smell and make the meat color lighter. After draining, mince with a meat grinder, and the aperture is required to be 1-1.2 cm. Cut the fat meat into .8 ~ 1 cm fat dices and rinse with warm water to remove surface stains.

mixing: firstly, add a small amount of warm water into the container, add salt, sugar, soy sauce, ginger juice, pepper noodles, monosodium glutamate and sodium nitrite, add lean meat and fat diced after mixing and dissolving, stir well, and finally add white wine to make meat stuffing. When mixing stuffing, we should strictly control the water consumption, generally 4 ~ 5 kg.

filling: firstly, soak the sheep intestines in warm water and wash them. Fill the sausage casing with meat stuffing by enema machine or hand. When filling, it is required to be uniform and firm. If bubbles are found, exhaust them with needles. Every 12 cm for 1 section, ligation. Then rinse the sausage with warm water and hang it on a bamboo pole.