Cantonese sausage 10 pounds of meat ingredients proportion is the proportion of sausage seasoning is 10 pounds of meat, put 3, 5 two salt, 1 two white wine, 2 two wine, half a pound of sugar, 20 grams of pepper.

Raw materials pork foreleg meat, salt, ground pepper, sugar, five-spice powder, white wine, cooking wine. Pork washed and cut into slightly thick meat strips, enteric coats rinsed with water to be used, the need for seasoning ready.

Put the pork into a larger container, put in salt, pepper, sugar, five-spice powder, white wine, cooking wine, with the hands of all the ingredients and mix well, put the flavor of the meat strips into the meat grinder with the tool of the sausage slowly into the casing, filling the hand gently along the casing of the meat pushed tight.

Precautions for sausage

Sausage is a long cylindrical tubular food product made by using very old food production and meat preservation techniques, grating the meat of the animal into a puree, and then pouring it into the casing. Chinese sausage has a long history and used to be eaten only on New Year's Day, but now it can be eaten at any time of the year. The yellowish color of the cut surface depends on whether it is yellow when you cut it or if it turns yellow gradually.

If the surface is uniformly rose-red when it is first cut, and the color fades to yellow when exposed to air, this is normal. This slow discoloration is due to the pink nitrogen oxide myoglobin in the visible light and the action of oxygen, gradually oxidized to high iron hemoglobin and make the cut surface discoloration yellow.

Oxidative discoloration can be prevented if the cuts are protected from bacteria and the effects of visible light and oxygen. Immersion of the cut sausage in a dilute solution of vitamin C also prevents oxidative discoloration.