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[:hk]自製臘腸【無添加】Homemade Chinese Sausage[:en]Homemade Chinese Sausage[:]


Ingredients ( Makes 10 pcs @ 15 ~ 16 cm )

  • 700 g Pork Collar 700 g
  • 300 g Pork Belly 300 g
  • 1/4 tsp Himalayan Salt
  • 1 pcs of Natural Pork Casings Diameter 28 mm,Length 2.2 meters
  • 10 cm Cotton Threads or 4 ~ 5 pcs 20 cm Butcher's Strings Don't use plastic because it will melt during high heat cooking


  • 2 tbsp Light Soy Sauce
  • 1 tbsp Fish Sauce
  • 3 tsp Demerara Raw Cane Sugar
  • 3 tbsp Chinese Yellow Wine
  • 2 tbsp Chinese Rice Wine
  • 1/2 tsp Sichuan Pepper


  • 1/2 tsp Red Yeast Rice Powder


  1. Chop & Grind the Meat. Choose fresh pork. Make sure your ingredients are laid out, and the meat and fat are very cold。Slice your meat into chunks between an inch and two inches across. If you prefer harder texture, coarsely ground or hand chopped ( no need to finely diced ) the lean meat. For Tender texture, finely chopped lean meat. It's just up to you.
  2. Grind the fat in food processor, fat smaller than meat results even distribution in the sausage, more beautiful and delicious.
  3. Warm Water Blanch. Prepare a large bowl of 50ºC warm water, add 1/4 salt , warm warter blanch can speed up the process of removing blood, dirt and smell.
  4. Put the meat into a warm water to soak 3 ~ 5 minutes. Stir occasionally, strain the meat through sieve. Press the meat to release more water, but don't get too dry, it will be difficult to stuff the sausage if the meat is too dry.
  5. Seasonings. Add light soy sauce, fish sauce, chinese yellow wine, chinese rice wine, demerara, sichuan pepper and red yeast rice powder, stir to mix well to become a little bit sticky.
  6. Prepare the casing. Untide the pork casings, cut into 4 sections. It is more easy to stuff a short casing. Soak it in warm water.
  7. Slip a casing onto the stuffing tube. Put the funnel into the crowded flower bag ( sillicon bag is better ). It is more easy to work in the water, bunching up as much casing as possible around the outside of the stuffer. Leave a “tail” of at least 3 cm off the end of the tube: You need this to tie off later.
  8. Stuffing the sausage. Put little portion of meat into crowded flower bag. Start cranking the stuffer down. Air should be the first thing that emerges – this is why you do not tie off the casing right off the bat. Use your thumbs to push the meat into the casing and shape the sausage. The meat will slowly work its way through the stuffer and into the casing.
  9. Let the sausage come out in one long coil; you will make links later. Remember to leave about 3 cm of “tail” at the other end of the casing.
  10. When the sausage is all in the casings, with two hands, pinch off what will become two links. Work the links so they are pretty tight. Then spin the link you have between your fingers away from you several times. Tie a double knot with butcher's twine. Repeat this process down the coil, until you get to the end of the coil. Tie off the other end.
  11. Release air. Use a needle, then look for air bubbles in the links. Prick them with the needle as much as possible, and in most cases the casing will flatten itself against the link.
  12. Rinse the sausage with 1 ~ 2 tbsp Rice Wine
  13. Dry the sausage. Hang sausage to someplace where sunlight cannot reach. In the cold dry day, left the sausage dry outdoor during the day and brought back and hang in the kitchen or wrapped with plastic wrap and put into fridge at night. It takes about 5 ~ 6 days to completely dry. In rainy and moggy day, use food dehydrator, 70ºC,12 ~ 18 hours or more.
  14. The smell was lovely and strong with the marinade day 1 and 2. After day 3 ~ 4 the sausages had shrivelled and dried quite a lot and smell had diminished. It is done when the surface is dark reddish brown and oily. It will not distorted pinching with your fingers. Keep it in fridge with zipper bag for 3 ~ 6 months.