Sweet Sausage Recipe

Sweet sausage, as the name suggests, is a kind of sausage with a sweet taste. This kind of sausage is very popular in Guangdong and is also a food with a very good taste. However, it is not easy to successfully make sweet sausages. First of all, you need to master a certain recipe, and secondly, you need to use certain methods during the pickling process. So, how to make sweet sausage? This will be described in detail below.

1. Required Materials

Ingredients: 5000 grams of pork

Accessories: 200g strong liquor, 5g pepper, 250g sugar, 100g salt, 200g soy sauce, appropriate amount of casing

2. Production steps:

1. Prepare a piece of pork front tip, wash and peel it (generally the front tip is fatter, so you should buy a leaner one. I think the meat of the front tip is more tender, so I like to use it. If you can't find a suitable one, you can buy the hind tip).

2. Cut the pork into strips or slices (I don’t have the patience to cut it into strips) and put it in a larger bowl, I use a steamer.

3. Add 250 grams of white sugar.

4. Add 100 grams of salt.

5. Add pepper to taste.

200 grams of 6.56-degree Erguotou.

7. 200 grams of light soy sauce.

8. Mix the pork with your hands and marinate overnight.

9. Soak the pig casings in cold water for a while, use a water pipe to fill the casings with water, wash them several times, then put the casings on the funnel and tie a knot at the bottom.

10. Hold the funnel with your left hand and stuff the meat into it with your right hand (the hand holding the funnel should also hold the excess casing and push it down with the meat stuffed in, do not put it all in at once).

11. Fill a sausage casing with pork and lay it flat.

12. Use a needle to find where there is air. Poke it where you see air, then pull the meat on top down to make the inside of the sausage tighter, but don't use too much force to prevent the casing from bursting. Then use a rope to divide the sausage into several sections and tie them up.

13. After filling, add some clean water to wash the intestines and hang them on the clothes rack.

14. Hang it outside the window to dry.

Check on the 15th and 11th days. Don’t let it dry too much, otherwise the sausage will become tough. If you think they are all dried, you can put them in a paper box in a cool place, or outdoors in winter.

16. Put the dried intestines in water and boil them for 25 minutes (you can also steam them, it depends on your personal preference). Let the cooked intestines cool down, slice them and eat.

3. How to distinguish the quality of sausage?

1. Check whether it is dry. Dry sausages are of high quality. If the sausages are moist, they are not of high quality.

2. Check whether the meat is fat and lean. The meat that is clearly fat and lean is cut with a knife and tastes the best. Those that are not clearly distinguished are made by mincing the meat with a machine and have a poor taste.

3. The thickness of the casing: the thinner the better, the sausage will be crisper after steaming. If the casing is thick, it will be tough after steaming.

4. Look at the meat color. If the sausage is too transparent, it proves that too much saltpeter was added during the pickling process and it is not top quality. If it is light in color and not oily at all, it is not a good product either. If it is too red and lacks the original color, it has been dyed. Don't buy it.