Chinese Sausage
Chinese sausage is a dried, hard sausage usually made from fatty pork. Ingredients like monosodium glutamate, soy sauce and sugar are added to the sausages in very high levels. The addition of selected Chinese rice wines or even scotch or sherry are common for certain quality products. The most popular spice is cinnamon since Chinese manufacturers believe that it acts as a preservative.
| Meats | Metric | US |
|---|---|---|
| lean pork | 700 g | 1.54 lbs. |
| oil emulsion* | 150 g | 0.33 lbs. |
| potato starch | 20 g | 3 Tbsp |
| sugar | 50 g | 4 Tbsp |
| rice wine | 30 ml | 2 Tbsp |
| cold water | 50 ml | 3 Tbsp |
Ingredients per 1000g (1 kg) of meat
| soy sauce | 30 g | 1/8 cup |
| Cure #1 | 2.0 g | 1/3 tsp. |
| monosodium glutamate | 3.0 g | 1/2 tsp. |
| cinnamon | 1.0 g | 1/2 tsp. |
| pepper | 2.0 g | 1 tsp. |
| garlic | 3.5 g | 1 clove |
Instructions
- Grind pork through the 3/8" (10 mm) plate.
- Mix ground meat with all ingredients.
- Stuff into 22-26 mm sheep casings and make 5" - 6" long links.
- When sausages feel dry to touch, apply hot smoke 50 - 60 C (120 - 140 F) for 30 minutes.
- Cook in smokehouse or in water to 160 F (72 C) internal meat temperature.
- Shower with or immerse in cold water for 5 minutes.
- Store in refrigerator.
Notes
*oil emulsion: soy protein isolate/oil/water at 1:4:5.
187 calories per 100 g serving
