Ingredients:
4 lbs pork (30% fat, 70% lean)
150g white sugar
30g salt
120g white wine
30g light soy sauce
80g fermented bean curd
amount of sausage casings
Ingredients:
- 4 lbs Pork (30% fat, 70% lean)
- 150g White Sugar
- 30g Salt
- 120g Chinese White Liquor (Baijiu)
- 30g Light Soy Sauce
- 80g Guanghe Fermented Bean Curd
- Sausage Casings
Do not wash the pork you bought; simply pick out any hair or impurities. Separate the fat from the lean meat and slice them both thinly. Add one-third of the sugar and white liquor to the fat, mix well by hand, and let it marinate for 2 hours.
To the lean meat, add the remaining sugar, white liquor, salt, Guanghe fermented bean curd, and light soy sauce. Mix thoroughly by hand and let it marinate for 2 hours as well.
Make sure to choose a white liquor that is at least 50% ABV (100 proof); this high alcohol content is crucial for sterilization. The soy sauce and fermented bean curd provide the savory flavor base. If you want your sausages to have a vibrant red color, you can add a pinch of red yeast rice powder.
After washing the casings, soak them in a little white liquor to remove any unwanted odors.
Combine the marinated fat and lean meat, mixing them thoroughly by hand. Now, you’re ready to start stuffing the sausages!
Tie the stuffed sausages with string to create sections. Then, prick small holes along each section to let air escape. This helps the sausages dry into a firmer texture, ensuring they hold their shape and don’t fall apart when sliced after steaming.
Prepare a basin of warm water and rinse the sausages to wash away any surface impurities.
Air-dry the sausages for about 15 days. If you spot any air bubbles trapped inside after hanging them up, simply prick them with a toothpick to release the air.
Keep an eye on the weather! If it gets too warm or the wind turns south (bringing humidity), bring the sausages inside and store them in the fridge. Wait for the cold north wind to return before hanging them out to dry again.
Once the sausages are fully dried, seal them in vacuum bags or store them in the freezer.
