Chinese Pork Sausage
Chinese people like to use roughly diced pork to make sausage because we prefer bigger chunks of meat in the sausage. However, you can use ground pork if you want.
Get the cookbook
168 Better Than Takeout Chinese Recipes
168 tested recipes, each with a demo video and step-by-step photos.
Chinese Pork Sausage
5
10 minutes
0 minutes
This is a follow up recipe for the Chinese BBQ spice. If you haven't watch it yet, please take a look first, because we gonna use it in this dish. Chinese people like to use roughly diced pork to make sausage because we prefer bigger chunks of meat in the sausage. However, you can use ground pork if you want.
Ingredients
- 454g / 1 lb of pork shoulder meat, ground or diced
4 tbsp of Chinese BBQ spice
- 2 tbsp of minced garlic
- 3 tbsp of Chinese cooking wine
- Sausage casing as needed
Directions
In a big mixing bowl, add 1 lb of ground or diec pork, 4 tbsp BBQ spice, 2 tbsp of minced garlic, and 3 tbsp of Chinese cooking wine and mix well.
- Soak the sausage casing in clean water for 10 minutes.
- Put the casing on the tube. Fill the stuffer with the pork and pack it tight. Assemble all the parts.
- Just twist the handle to push the meat into the casing. Once the sausage has reached the length you want, give it a little squeeze and tie it with kitchen twine.
- Once done, check the surface of each sausage. If you see any air bubbles, poke it with a toothpick.
- Place the sausage on a drying rack and let them sit in the fridge, uncovered, for ten days to allow the meat to ferment and develop a better taste. After that, you can freeze them for up to 6 months. They are great for stir-frying or even as breakfast sausage.
FROM THE SHOP
Reader favorites
Ceramic Chopsticks
$28.59
Asian Clay Pot
$79.99
Chef's Knife
$77.99
Cleaver Knife
$90.99
Paring Knife
$51.99
