Have tried different recipes to make Chinese sausages in the past but none of them actually grab me, so I haven’t made any for a long while. Today I come across this recipe that reminds me the time watching my uncle made them when I was little, plus now I know where I can get natural casing from (didn’t like the artificial ones), I am sure to give this recipe a try.
Ingredients:
2 ½ kg pork shoulder
5-6 metre of sausage casing.
2 ½ tablespoon salt
2 tablespoon soya sauce
1 cup sugar
¾ cup dry sherry or whisky.
Method:
· Remove skin from pork and separate fat from the lean meat and dice the meat and fat with a knife into 6mm cubes. Combine all the seasoning in a large mixing bowl. Add the meat and fat and mix well and let soak overnight in the fridge.
· Tie off one end of sausage casing and attach a funnel to other end and gather casing on funnel tube. Stuff the marinated meat mixture into the sausage casing; tie the casing into 15cm links. Prick the links all over with a skewer to allow air to escape from sausage.
· Hang them to dry in a well ventilated place until partially dehydrated.
Source: http://unclephilipsg.blogspot.co.uk/2009/03/how-to-make-lup-cheong-chinese-sausage.html