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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.