Chinese Sausage
Chinese sausage is a collective name for many different types of sausages originating in China. It is a great appetizer.
Servings: 30
Calories: 276kcal
Ingredients
- 3.5kg lean meat minced
- 1.5kg fat
- 250g sugar
- 250g light soy sauce
- 150g Chinese white spirit
- 50g salt
- 1 bag casings
Instructions
- 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.