Homemade Cantonese Sausage Recipe

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken reduces fat content while maintaining flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often more affordable.

Slice pork belly and pork shoulder into small pieces and thin strips.

Combine pork shoulder and pork belly to control fat ratio (25-30%).

Mix together 40 grams of salt, 130 grams of sugar, 1.5 teaspoons of red yeast powder, 40 grams of soy sauce, and 60 grams of high-level alcohol in a bowl.

Let the mixture sit in the fridge for 2 hours.

Prepare lamb casing by washing off salt and soaking in clean water.

Use a sausage stuffer to fill the casing with the meat mixture, tying off ends with rope.

Poke air bubbles with a toothpick to ensure firmness.

Place sausages on a drying rack and let sit in the fridge uncovered for 10 to 15 days until dry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens