Category: Pork Dish

Posted on

Chinese Sausages 灌香腸 (蔡季芳食譜)

Print Recipe

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.

Posted on

Chinese Sausages 臘腸

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

Posted on

Slow Cooked Pulled Pork

INGREDIENTS

  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
  • 2 cups barbecue sauce (optional)
INSTRUCTIONS
  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.
Posted on

Taiwanese Sausages 台灣香腸

Ingredients:

2kg pork shoulder
1 rice bowl of light soy sauce
half rice bowl of dried fried garlic (or 1-2 fresh minced garlic)
1/3 rice bowl of sugar
half rice bowl each of Shaoxing rice wine and Michiu rice wine
half rice bowl of flour
2tsp black pepper
2tsp salt
3tsp 5 spice powder
1tsp Sichuan pepper powder
Some sausage casings

Method:

1. Mince the pork shoulder.
2. Mix all ingredients together, refrigerate overnight.
3. Re-hydrate sausage casings, check seasonings  of the sausage mixture and adjust accordingly.
4. Make the sausages, use needle to pick out any air pocket. Dry the sausages for at least 2 days. Once ready, either keep the sausages in the fridge or in freezer.