Cantonese preserved sausage recipe

The winter solstice is a good time to make preserved meat. "When the wind blows in autumn, the smell of preserved meat is fragrant" is a familiar catchphrase in Guangdong, where many families used to take advantage of the autumn wind and the cold, dry air to make preserved meat. Buy a few pounds of good meat in the fall and make a little sausage to pile up some flavor.

Main Ingredients

5 pounds/2250 grams of pork hind leg

1 pound/450 grams of lard board

Supplementary Ingredients

100 grams of rosé wine

50 grams of red dregs

70-75 grams of salt

280 grams of sugar

5-6 sausage casings

New Year's Eve -- Steps to make Cantonese-style sausage

1. Weigh all the required ingredients and seasonings. Cut the meat into nail-sized pieces and chop the lard boards.

2. Mix the two together, add salt, sugar, rose wine and red wine, and leave to marinate in the refrigerator for 2-3 days.

3. Before the enema, clean the casing and soak it in water for 30 minutes.

4. I used a chef's machine and accessories to make the enema, first put the casing onto the enema tube, all the way in, and then pull out a section of the casing at the bottom of a dead knot. You can start to add the marinated meat in the machine, turn on the machine to fill the meat in the sausage casing, the speed should be even, not too fast.

5. Don't fill the casing all the way, at the end of the casing there should be about 4 inches of casing left, also tie a dead knot, and use a clean needle to poke the visible bubbles on the sausage to let out the air. Then it's time to start sectioning it, twisting it every 6 inches or so and tying it with twine.

6. Hang the good sausage on the drying rack to the ventilation to dry 10-14 days, every one or two days to move out of the sun in the fall and winter, so that the color of the sausage will look better.

7. When the sausage starts to shrink and is about thirty percent smaller than its original size, you can harvest the sausage.

8. Finished product~