Four Classic Cantonese Sausage Recipes Secret to Making Delicious Homemade Cantonese Sausages
Chinese New Year is just around the corner, and many families are already starting to make their own.Sausage Don't you plan to make some? Cantonese sausages are not only visually appealing but also have a delicious flavor, making them a popular choice. The following are the classic and widely used recipes for making Cantonese sausages, offered to those who enjoy Cantonese sausages.
Classic and mature Cantonese sausage recipe
"3, 3, 3, 3" is the classic and mature recipe for making Cantonese sausages, which is equivalent to 1 pound Pork Using 3 ounces Salt 3 ounces Sugar 3 ounces of high-quality Soy sauce 3 ounces of Baijiu for marinating. Of course, this is just the amount of basic ingredients, which can be adjusted according to personal taste preferences, and generally only increase without decreasing.
7 pounds Lean meat 3 pounds of fat, combined with 5 ounces of sugar, this is the standard ratio, 10 pounds of meat uses half a pound of sugar, 2 ounces of (fēng jiǔ - ), and 2.5 ounces of salt, 20 grams of red (red - red ). All the above ingredients, sugar, salt, and Baijiu are essential, while the others are not necessarily.
Cantonese sausage making method 1
Ingredients: The ratio of fat to lean pork is 2:8 (2 pounds of fat to 8 pounds of lean leg meat);Finished product Pork small intestine 8 strips of intestine (each 2 meters long).
Marinade: Baijiu with a strength of 50 degrees or higher, 5 ounces, sugar 7 ounces, salt 2.5 ounces.Soy sauce 2.5 ounces, a little old soy sauce.
Preparation: Cut 2 pounds of fat into small pieces the day before, first use about 80 degrees of hot water to wash the surface oil, then mix with Baijiu, sugar (you can add more), and salt, and marinate overnight. Cut 8 pounds of lean meat, also put it with Baijiu, sugar, and a little more salt, and marinate overnight.
The next day, mix the fat and lean meat together. Dry intestine, soak with warm water, wash with water, then squeeze dry and set aside.
Making: Put the fat and lean meat into the intestine, use chopsticks to press down, after filling a piece of intestine, use toothpicks to poke some holes on top;After tying the intestine, wash it with about 50℃ water, hang in the sun to dry for 3 days, then hang in a cool and ventilated place for 4 days, until the skin is wrinkled and hard, it can be cooked.
Cantonese sausage making method 2
Ingredients: 2500 grams of pork, 30 grams of salt, 130 grams of sugar, 80 grams of soy sauce, 80 grams of Baijiu
Preparation: Cut the pork into small pieces, mix with salt, sugar, soy sauce, and Baijiu, and marinate for 2-3 hours. Soak the intestine overnight, wash it clean, and straighten it.
Making: Poke a knot at the end of the intestine, then use a tool to put the meat into the intestine, and tie it in segments, dry and hang it.
Cantonese sausage making method 3
Ingredients: 5kg of pork Dried scallops 20g of powdered scallops, 100g of salt, 325g of sugar White pepper 10g, black White pepper 10g, 5g freshly ground white pepper Black pepper 5g, 200ml of (èr guō tóu - two-pot head)
Preparation: Chop the pork and mix with all the seasonings, stir well, cover, and marinate in a room for more than 5 hours. Take out the salted intestine, first rinse it with water, then put it on the faucet to rinse, and finally rub it clean, and then soak it in water for later use.
Making: Put the marinated meat into the intestine, tie it into segments with cotton thread. Finally, use a needle to poke holes on the surface of the sausage, hang it in a ventilated place, and dry it for about 10-14 days, until the finger can't easily touch it.
Cantonese sausage making method 4
Ingredients: 500g of pork (ratio of 2 fat to 8 lean), 15g of salt, 30g of sugar, 50g of 54-degree Tianjin Rose Dew Baijiu, a little soy sauce (optional)
Preparation: Cut the lean pork into fine pieces, and cut the fat into small pieces. Mix the Baijiu with salt, sugar, and soy sauce, and put it in the pork to marinate for 2 hours. Wash and prepare the intestine.
Making: Put the marinated meat into the intestine, and after filling, tie it with thread, and then cut it into segments.
Finally, use a needle to poke holes on the surface of the sausage, and hang it in a cool and ventilated place, and dry it for about 15 days. When the sausage is dry, you can pinch it to feel that it is hard. After drying the sausage, if you don't want to eat too dry sausage, put it in a sealed bag and put it in the refrigerator.
Cantonese sausage's delicious secret
1. Pork must have a combination of fat and lean. The standard ratio is 7 parts lean and 3 parts fat, which is the standard sausage, and 8 parts lean and 2 parts fat, which is the lean sausage.
2. 1 pound of meat with 3 ounces of sugar, 2 ounces of salt, and a small amount of soy sauce.A little flavor enhancer. The amount of Baijiu is generally 2.5 ounces of 10 pounds of meat, if you want a stronger Baijiu flavor, you can add a little more.3. Cantonese sausage must be dried and fermented in the sun, but the sun must not be too strong, otherwise the oil in the sausage will evaporate, and the sausage will not taste good, and it will also easily become moldy.
If there is a long rainy day, you can use an electric heat blower to blow 1-2 times daily.4. Baijiu must be 50 degrees or higher, preferably (fēng jiǔ - ), of course, (wǔ liáng yè - five-grain liquid), (lú zhōu dà qǔ - Lushan Daqiu), and (yáng hé dà qǔ - Yanghe Daqiu) are also available.
Soy sauce can be used with 1 and a half ounces of (shēng chōu - soy sauce) and 1 ounce of (lǎo chōu - dark soy sauce), using (Liji Jiji - Liji Jiji) is the best. If you like a darker color, increase the proportion of old soy sauce.5. If the intestine is not salted, you must wash it with salt water, and wash the outside and inside.
If you don't use the soaked intestine, discard it, as it cannot be used again.6. When drying, try to keep the sausages separate, otherwise it is difficult to dry evenly.
After drying in the sun and fermenting, if you don't want to eat too dry sausage, put it in a sealed bag and put it in the refrigerator. Reminder:
Since homemade sausages do not have preservatives, they must be refrigerated when not eaten.
Because homemade sausage doesn't contain preservatives, any uneaten sausage must be frozen for storage.
