Pork (3 fat and 7 lean) 1 kg, sugar 75g, high-alcohol liquor18g, white soy sauce 50g and salt13g.

Cantonese Sausage Cooking Steps

-Step 1-

The salted sheep casing washes away the salt on the surface, then inserts the front mouth of the enema device at one end of the casing, and turns on the tap to wash the inside of the sheep casing. After washing, soak the sheep casing in clear water for later use.

-Step2-

Irrigation sausage, with three fat and seven thin pork tastes the best. Don't dislike the fat in Cantonese sausages. The fat in the sausage has a special flavor after being nurtured in a high-temperature and high-humidity environment.

-Step3-

Put diced pork, sugar, salt into a large bowl, pour in high-alcohol liquor and white soy sauce, and grab it evenly with plastic wrap. Liquor makes Cantonese sausage more fragrant, and has the functions of sterilization, coloring and quality guarantee.

-Step4-

Cover the prepared stuffing with a layer of plastic wrap, put it in the refrigerator for two hours, and marinate it for taste.

-Step5-

Take 1 sheep casing and put it on the funnel of the enema device. Don't deliberately squeeze out the water in the sausage coat. It is easier to put some water on the funnel and it is smoother when filling sausage. I use sausage filling equipment, which is available on the Internet and is very cheap. If I don't have it at home, I can also cut a mineral water bottle with a slightly narrower mouth and make a funnel myself.

-Step6-

Tie a knot at the top of the sausage casing to prevent the meat from running out during enema.