Chinese Sausages
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
50 Making
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Calories
294 kcal
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Course
Side Dish, Appetizer, Condiments
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Cuisine
Chinese
Chinese Sausages
Description
This recipe for Chinese Sausages details the preparation of two popular flavors: sweet and mala. The main ingredient is pork cut into thin pieces with specific lean-to-fat ratios suited to each flavor. Seasonings vary significantly between the two types, with sweetness coming from rock sugar and subtle saltiness balanced by Chinese white spirit and soy sauce for sweet sausages. Mala sausages have a spicier profile due to chili powder and Sichuan peppercorns.
The method involves mixing the meat with seasonings and spirit, soaking natural or synthetic casings in warm water, then stuffing the meat mixture using specialized tools. The sausages are tied with twine and pricked with a needle to release air, which ensures even cooking and curing. The careful balance of ingredients creates a flavorful sausage with a firm yet tender texture when cooked or dried.
These sausages are excellent for adding bold savory or spicy notes to dishes and can be sliced for stir-fries, fried as a protein, or added to rice and noodle meals. The traditional use of Chinese white spirit helps cure and flavor the meat uniquely.
Optional soy sauce in the sweet sausage can be adjusted for taste by increasing salt if omitted. Using correctly prepared casing and tying well is essential for maintaining structure during cooking or curing.
Ingredients
Basic ingredients (this can make around 50 Chinese sausages, each around 20cm long)
- 5 kg pork , lean meat vs fat=7:3
- 3 meters sausage casing natural or synthetic
Seasonings for sweet sausages
- 30 g salt , curing salt
- 150 g rock sugar , well smashed
- 30 g Chinese white spirit , In cantonese cuisine, people love to use rose wine
- 20 g black pepper ground
- 1/2 cup soy sauce Note1, light
Seasonings for Mala Sausages
- 60 g salt curing salt, to 75g
- 150 g chili powder
- 50 g Sichuan peppercorn or whole seeds, freshly ground powder
- 50 g rock sugar , well smashed
- 50 g Chinese white spirit
Equipment needed
- special sausage stuffing tool for stuffing the sausage
- funnel
- chop sticks
- needle , pricking the sausages to release trapped air
- Scissors for tying the sausages
- cotton twine
- clean cloth , drying the sausages after hot water washing
Instructions
- No matter what flavor you prefer, cut the pork into thin and large pieces (around 6 cm long and 4 cm wide with a thickness of 0.4cm to 0.5cm). We usually use the pork leg meat. The best ratio for Mala sausages is 7 portions of lean meat and 3 portions of fat. And the recommended ratio for sweet sausage is 2:8 (fat vs lean meat). You can slightly adjust based on your own preferences.
- Then add white spirit (Chinese Baijiu) and mix well. If you cannot find Chinese baijiu, use other hard liquid to replace.
- Mix all the other seasonings. For Mala sausage, mix sugar, salt, chili pepper powder and Sichuan pepper powder in. For sweet sausage, mix salt, sugar and white pepper. Massage with hands and make sure all the ingredients are well combined. Then set aside for 30 minutes.
- Soak the skin in warm water.
- Then set up the equipment and wrap the skin over the funnel tube. Or you can use a funnel and a chopstick as plunger. Tie one end and then cut off the remaining skin.
- The machine we use is sometime like a automatic plunger. The pork meat is pushed ahead when shaking the hand shank. If you do not have this equipment, use chopstick or wood stick to push the pork into the skin.
- Once finished, use a cotton line (around 10cm to 12 cm long) to tie and divide the sausage into small sections around 20cm long, so we can continue hanging and drying process.
- In a large pot, add enough warm water and clean the surface (the purpose is cleaning). Be gentle and don’t break the sausages. You can further sterilize the sausages by brushing hard liquid (In China, we use Chinese Baijiu).
- Dry with a clean cloth, then hang and dry. Use a small needle to prick the sausages to release trapped air. Left them dry outdoor during the day and hang in the kitchen at night.
Notes
- Add light soy sauce sparingly to sweet sausage to enhance flavor; if omitted, increase salt accordingly.
- Maintain proper meat-to-fat ratios for balanced texture; adjust according to personal taste preferences.
- Prick sausages with a needle after stuffing to remove trapped air and prevent bursting during cooking.
- Use natural or synthetic sausage casings soaked in warm water to ensure flexibility for stuffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50Making
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 72mg | 24% |
| Sodium | 884mg | 37% |
| Potassium | 370mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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