Practice and ingredients of Cantonese sausage

The preparation method of Cantonese sausage is as follows:

1. Wash pig casings two hours in advance and soak them in clear water. A little white wine can be added to the water.

2. Pork1000g is sliced or diced, and the fatness can be 1:9 or 2:8.

3. Add Cantonese sausage seasoning, about 60-70g, to the cut meat, and add 20g of white wine.

4. Stir the meat evenly in one direction.

I bought a casing and gave it an enema. Put one end of the casing on top of the enema.

6. One end of the sleeve is knotted. Put the meat stuffing into the cavity of the enema device and install the knob end. Turn the knob and the meat will come out from above and automatically enter the casing.

7. Fill all the casings like this, not too loosely.

8. After filling in, tie up the intestine with cotton thread and deflate some holes with toothpicks. After filling it out, tie the intestine with cotton thread and puncture some holes with toothpicks to deflate. Dried sausages will become smaller and harder.

9. Take a piece of dried sausage, wash it and steam it or put it in a pot for 30-40 minutes. Cool slices, fresh and sweet, delicious, much more delicious than sausages bought outside, mainly because they will feel better when cooked by themselves!

Cantonese sausage ingredients

Pork leg: 2 kg, Cantonese sausage seasoning: 1 bag, pork casing: 1 small bag, white wine: 20g.