How It’s Made: Chinese Sausage – Original Flavor

Combine all ingredients in a mixing bowl and mix well.

Using a sausage stuffer, prepare a sausage casing, make a knot at one end, slip the other end on to the stuffer opening.

Then load the sausage mixture in the sausage stuffer.

Push the meat mixture into the casing. When the casing is almost full, take it off and tie a knot.

Using a toothpick to poke several small holes on the sausage to release the air and make the casing and the meat connected tightly. Also, the holes enable air getting into the sausage during the drying process.

Using a cotton string,  tie a knot every 5 inches (10 cm)

Put the sausage at an airy and cool place to dry for 5-7 days. Avoid direct sunlight.

Tips: 1. Like other traditionally made dry sausages, for example Spanish chorizo or Italian salami, Chinese sausages must be dried until they lose about 35% moisture. 2. Chinese sausages can be only air dried in fall or winter when the temperature is under 10~12°C or 50~53°F degree. After drying, you need to transfer them to freezer for longer keeping. Note: The drying process depends on the climate and personal preference.  Don’t make them too dry. There may be some oil grease that comes out of the sausage, protect the surface underneath the sausages. Refrigerate leftover sausages.