Name: Chinese Sausages 灌香腸 (蔡季芳食譜)
Ingredients: 1.2 kg pork, coarsely minced or sliced thinly; 2 tbsp Soy Sauce; 1.5 - 2 tsp Salt; 1 tsp Cure No. 2 ((5/1000)); 5 - 6 tbsp brown sugar; 2 tbsp Minced ginger; 2 tsp Minced garlic; 1 tbsp Ground cinnamon; 0.5 cup Rice Wine; some Sausage casings

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Chinese Sausages 灌香腸 (蔡季芳食譜)

Cuisine: Chinese

Servings: 22 pieces

Ingredients

1.2 kg pork, coarsely minced or sliced thinly
2 tbsp Soy Sauce
1.5 - 2 tsp Salt
1 tsp Cure No. 2 (5/1000)
5 - 6 tbsp brown sugar
2 tbsp Minced ginger
2 tsp Minced garlic
1 tbsp Ground cinnamon
0.5 cup Rice Wine
some Sausage casings

Instructions

Marinate pork with all ingredients overnight (or at least 4 hours).
Soak sausage casings and make sausages.
Use a needle to prick the air pockets out of the sausages. Wipe the sausages all over with some more rice wine.
Hang the sausages in airy place to dry for 3 days, avoid direct sunlight. Pack and store sausages in freezer.
Cook the sausages from freezer with cold oil, No need to defrost.