Cantonese style sausages are easy to make at home.
Main ingredients: 2 Kg belly pork, 5 meter collagen sausage skins (26mm)
Spicies (Seasoning): 80 g sugar, 25 g salt, 25 g light soy sauce, 30 g dry gin (or Chinese spirit), 1 g white pepper powder, 1 g ground ginger.
Methods:
- Chop belly pork to 1 cm thick strips or cubes.
- Mix all the spicies well and then blend into the meat. Mix well.
- Cut 80 cm lengh susage skins, tie one end, put the other end around a nozzle (or the top of a coke bottle as shown in the photo below). Squeeze the meat in. Chop sticks can be used to help. Tie the sausage every 20 cm with a piece of cotton thread to make three pieces of sausages.
- Repeat step 3, make around 15 pieces in totall.
- Use a needle, prick about 20 times averagely on each piece of sausages. Gently press and roll the sausages on the surface of a chopping board by hands, driving out the stucked air.
Hang the sausages in a dry, shady place with good ventilation (I put them in my garage beside my gardening tools). After around 20 days, they will be ready for cooking!
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