Proportion of ingredients in authentic Cantonese sausage

"3, 3, 3, 3" system is a classic and mature recipe of homemade Cantonese sausage, that is, a catty of pork is marinated with refined salt from 3 yuan, white sugar from 3 yuan, superior soy sauce from 3 yuan and white wine from 3 yuan. Of course, this is only the amount of basic materials, which can be appropriately increased according to everyone's tastes and hobbies, and generally only increases.

7 Jin lean meat and 3 Jin fat meat, plus 5 Liang sugar, which is the standard ratio. 10 Jin of meat uses 20 grams of half a catty of sugar, 3 liang of Fenjiu, 2.5 liang of salt, and red yeast powder. Among the above materials, sugar, salt and wine are necessary, while others are not.

Meat for enema, lean meat is bought back according to the proportion of 73%. 10 kg of meat contains 7 kg of lean meat, 3 kg of fat meat and 22 liang of fen (red wine is recommended now, the color is very good). Three ounces of sugar (sausages in the south are sweet, some put six ounces), two ounces of salt and two ounces of soy sauce. In the past, we had to add some nitrate to make wax products. This thing is probably not easy to buy, that's all. If you have it, add four yuan. These are the proportions of marinating seasonings for sausage meat. Let's adjust the proportion according to the amount of cooking.

Dice lean meat and fat meat, or slice lean meat, soak in clear water to remove blood, and then dice. Wash the fat with warm water and drain. Put the seasoning into a large bowl, pour in the diced fat and mix well, marinate for about an hour, then add the lean meat and mix well. The main reason is that fat meat is not as easy to taste as lean meat, so it is necessary to pickle fat meat first.

One end of the casing (previously pig casing was soaked in warm water and then squeezed dry) is made of hemp rope (now cotton rope can be used instead of chemical fiber rope, which will melt when baking), and a wide-mouth funnel is inserted into the opening of the other end. The stirred meat is poured into the casing from the funnel and tied with rope for a while. Blanch all the stuffed intestines in hot water at 70 degrees, and take out the drained water.

Hang the scalded sausage on a pole and hang it in a windy place in the sun (it is best to pickle it in winter). Bake slowly on a small charcoal stove at night (is it possible to bake at 45 degrees in the oven? I haven't tried. People with lofty ideals might as well have a try. I took it out to dry the next day. After five or six days in the sun, the sausage coat will shrink, the appearance will become very oily, and the sausage will be ready.