Cantonese sausage recipe

Cantonese sausage is also a relatively famous type of sausage. During the Spring Festival, many families will make their own sausages. After the Cantonese sausage is made, the color is very beautiful and the taste is particularly delicious. It is a very popular way of making sausage. It has many recipes, and the main one is the principle of four threes. There are many ways to make it. Let’s take a look at the recipe for Cantonese sausage.

Cantonese sausage recipe

The "3,3,3,3" method is a classic and mature recipe for homemade Cantonese sausage, which means that one pound of pork is marinated with 3 grams of refined salt, 3 grams of sugar, 3 grams of premium soy sauce, and 3 grams of white wine. Of course, this is only the amount of basic ingredients, which can be appropriately increased according to personal tastes and preferences, and generally can only increase but not decrease.

7 jin of lean meat and 3 jin of fat meat, with 5 liang of white sugar, this is the standard ratio. For 10 jin of meat, use half a jin of white sugar, 3 liang of Fenjiu, 2.5 liang of salt, and 20 grams of red yeast rice powder. Among the above ingredients, sugar, salt and wine are necessary, while the others are not necessary.

Homemade Cantonese sausage recipe 1

Ingredients: The ratio of fat to lean pork is 2 to 8 (2 pounds of fat meat and 8 pounds of lean meat from the hind legs); 8 finished pig small intestine casings (each 2 meters).

Marinade: 5 liang of liquor with an alcohol content of more than 50 degrees, 7 liang of sugar, 2.5 liang of salt, 2.5 liang of light soy sauce, and a little dark soy sauce (you can increase or decrease the amount according to your taste).

Preparation: Cut 2 portions of fat into small pieces the day before, first wash the oil on the surface with boiling water at about 80 degrees, then mix with white wine, sugar (you can put a little more), and salt, and marinate overnight. After cutting 8 portions of lean meat, add white wine and sugar. You can add a little more salt and marinate it overnight.

The next day, mix the fat and lean meat together. Soak the dry casings in warm water to soften them, rinse the noodles with clean water, and then squeeze out the moisture for later use.

Preparation: Stuff fat and lean meat into sausage casings, press the meat down with chopsticks, and when the sausage is full, poke some holes on it with a toothpick. Wash the sausage with hot water at about 50°C, hang it in the sun for 3 days, then hang it in a cool and ventilated place for four days, until the skin is wrinkled and hard, then it can be cooked.

Homemade Cantonese sausage recipe 2

Ingredients: 2500g pork belly, 30g salt, 130g sugar, 80g soy sauce, 80g strong liquor

Preparation: Chop pork belly into small pieces, mix with salt, sugar, soy sauce and white wine, and marinate for 2 to 3 hours. Soak the casings overnight, wash and straighten them.

Preparation 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 air-dry until the oil comes out. Then put it away and store it in the refrigerator.

Homemade Cantonese sausage recipe three

Ingredients: 5kg pork, 20g scallops, 100g iodine-free salt, 325g white sugar, 10g white pepper powder, 10g black pepper 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 sausage casings, rinse them with water first, then put each one under the faucet and rinse it, finally rub it again, and soak it in water for later use.

Method: Stuff the marinated meat into sausage casings, tie cotton thread into sections, and make them into sections. Finally, use a needle to poke ventilation holes on the surface of the sausage, hang it in a ventilated place, and air-dry for about 10 days to half a month, until it is not too soft when pinched with your fingers.