Chinese style sausage, known for its rich flavors and diverse preparations, is a staple in many Chinese households. Whether it’s the spicy Sichuan mala sausage or the sweet Cantonese lop Cheung, these sausages add a delightful twist to various dishes. Below, we’ll explore how to make both types of sausages at home, with detailed explanations and helpful tips.
Preparation for Ingredients
Basic Ingredients for About 50 Sausages (Each About 20cm Long):
- Pork (Lean Meat to Fat Ratio 7:3): 5 kg
- Sausage Skin (Natural or Synthetic): 3 meters
Seasonings for Sweet Sausages:
- Salt (Curing Salt): 30g
- Rock Sugar (Well Smashed): 150g
- Chinese White Spirit (or Rose Wine): 30g
- Ground Pepper: 20g
- Light Soy Sauce: 1/2 cup
Seasonings for Mala Sausages:
- Salt (Curing Salt): 60g to 75g
- Chili Pepper Powder: 150g
- Freshly Ground Sichuan Pepper Powder or Whole Seeds: 50g
- Rock Sugar (Well Smashed): 50g
- Chinese White Spirit: 50g
Equipment Needed
- Special sausage stuffing tool or funnel
- Chop stickers for stuffing the sausage
- Needle for pricking the sausages to release trapped air
- Scissors and cotton lines for tying the sausages
- Clean cloth for drying the sausages after hot water washing
Preparation Steps
Cutting the Pork:
- Cut the pork into thin and large pieces, approximately 6 cm long, 4 cm wide, and 0.4 cm to 0.5 cm thick.
- For Mala sausages, use a ratio of 7 parts lean meat to 3 parts fat.
- For sweet sausages, use a ratio of 2 parts fat to 8 parts lean meat.
- Adjust based on personal preference.
Mixing the Ingredients:
- For Mala sausages, mix the sugar, salt, chili pepper powder, and Sichuan pepper powder.
- For sweet sausages, mix the salt, sugar, and white pepper.
- Add the Chinese white spirit (or rose wine) and mix well.
- Massage the mixture with hands to ensure all ingredients are well combined.
- Set aside for 30 minutes.
Preparing the Skin:
- Soak the sausage skin in lukewarm water.
Stuffing the Sausages:
- Set up the stuffing equipment, wrap the skin over the funnel tube, or use a funnel and a chopstick as a plunger.
- Tie one end of the skin and start stuffing the pork mixture into the casing.
- Use a cotton line (about 10 cm to 12 cm long) to tie and divide the sausage into small sections, each about 20 cm long.
Pricking and Drying:
- Prick the sausages with a needle to release trapped air.
- Hang the sausages to dry. This can be done naturally by air-drying or using a fan to speed up the process.
Cooking Methods
Boiling:
- Boil the sausages in water for about 20-30 minutes until cooked through.
- This method is suitable for both sweet and mala sausages.
Steaming:
- Place the sausages in a steamer and steam for about 30 minutes.
- Steaming retains more moisture and flavor in the sausages.
Grilling/Roasting:
- Preheat the grill or oven to medium heat.
- Grill or roast the sausages for about 10-15 minutes on each side, or until they are evenly browned and cooked through.
- This method adds a smoky flavor to the sausages.
Frying:
- Heat a pan with a small amount of oil over medium heat.
- Add the sausages and fry until they are golden brown and cooked through.
- Frying gives the sausages a crispy exterior.
Tips for Perfect Chinese Style Sausage
Quality of Ingredients:
- Use high-quality pork for better taste and texture.
- Ensure the seasonings are fresh and of good quality.
Stuffing Technique:
- Stuff the sausage casing tightly but not too loosely to avoid air pockets.
- Tie the sausages securely to prevent them from bursting during cooking.
Cooking Temperature and Time:
- Cook the sausages at a moderate temperature to ensure they cook evenly.
- Avoid overcooking, as this can dry out the sausages.
Storage:
- Once cooked, store the sausages in an airtight container in the refrigerator.
- They can be kept for up to a week in the fridge or frozen for longer storage.
Sample Recipe: Chinese Sausage and Green Pepper, Onion Stir-Fry
Ingredients:
- Chinese sausage: 1
- Green pepper: 1
- Onion: 1/2
- Cooking oil: 1 scoop
- Black pepper: 1 scoop
Instructions:
- Slice the sausage, green pepper, and onion.
- Heat oil in a pan.
- Add the sausage, green pepper, and onion to the pan and stir-fry.
- Add black pepper and continue stir-frying for about 5 minutes until the vegetables are tender and the sausage is heated through.
- Serve hot.
Tips:
- Don’t add salt, as the sausage is already a bit salty.
- You can add some soy sauce if desired.
Conclusion
Making Chinese style sausage at home is a rewarding experience that allows you to customize the flavors to your liking. Whether you prefer the spicy mala sausage or the sweet Cantonese variety, following the steps outlined above will ensure you end up with delicious, homemade sausages. With a variety of cooking methods to choose from, you can enjoy these sausages in numerous dishes, from stir-fries to roasts. Happy cooking!
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