Chinese sausage is a collective name for many different types of sausages originating in China. It is a great appetizer.
Prep Time40 mins
Total Time40 mins
- 3.5kg lean meat minced
- 1.5kg fat
- 250g sugar
- 250g light soy sauce
- 150g Chinese white spirit
- 50g salt
- 1 bag casings
Soak the casings in clear water for 30minutes until soft and wash it 4 times.
Wash the fat and put it in the freezer for 2 hours. Then cut it into small pieces, wash it with hot water and drain. And then pour it on a bowl, add sugar, Chinese white spirit and salt. Set aside and marinate for a while.
Mix lean meat with light soy sauce in a bowl. Pour the fat in the bowl and mix well.
Put the meat mixture in the casing. And tie it with dried corn husk or cotton.
Sterilize the sausages by brushing the Chinese white spirit. Use a toothpick to puncture the casing and let the air out. Then wash it with hot water.
Hang the sausages outside for 7 days. Serve it or store it in the refrigerator.