Chineese Sausage made easy
600g pork fillet
60g pork fat
20g sausage casing
some rafia string
1 tbsp Chinese wine
2 tbsp light soya sauce
2 tsp salt
2 tsp sugar
1/4 tsp saltpeter (optional)
2 tsp warm water (to dissolve saltpeter)
1. Soak sausage casing with warm water till soft. Fix it to water
tap and rinse until clean. Drain.
2. Wash and slice pork fillet to about 1 cm thick pieces and pork
fat into 1/2 cm thick pieces.
3. Place sliced meat into a big bowl. Firstly, add in the saltpeter
solution and mix well. Next, add in the rest of the ingredients and
mix thoroughly. Leave to marinate overnight.
4. Tie off one end of sausage casing, attach a funnel to the other
end and gather sausage casing on funnel tube.
.Stuff marinated meat into casing. Ease the meat to the end of the
casing as you stuff . Squeeze to distribute filling evenly
throughout the casing. The meat must be quite tightly packed but do
not overfill otherwise the casing may split open. When it is about
12-15 cm long, cut it off and tie with a raffia string. Use a pin to
burst any air-pockets that forms between the meat. Prick generously
on all sides of sausages to expel air.
5.When all sausages have been filled, use a piece of clean cloth
that has be wringed out of excess water to wipe down the sausages
before drying them.
6. Boil a pot of water. When boiling, put in the sausages to scald
it. Remove and hang outside to dry or in a well-circulated area for
4 to 5 days.
7. Sausage may be steamed, deep-fried or baked, all over low heat
for about 8 minutes. To serve, slice into paper-thin pieces.
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