Chinese Sausages 5 from 5 votes

Prep Time Cook Time Total Time

30 mins 4 hrs 4 hrs 30 mins
 
Learn how to make Chinese sausages at home

Course: pantry
Cuisine: Chinese, Sichuan
Keyword: sausages
Servings: 50 Making 50 sections of Chinese sausages (each around 18cm to 20cm
long)
Calories: 294 kcal
Author: Elaine

Ingredients
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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 skin , 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 ground pepper
1/2 cup light soy sauce , Note1
Seasonings for Mala Sausages
60 g to 75g salt , curing salt
150 g chili pepper powder
50 g freshly ground Sichuan peppercorn powder , or whole seeds
50 g rock sugar , well smashed
50 g Chinese white spirit
Equipment needed
a special sausage stuffing tool or funnel and chop stickers for stuffing the sausage
needle , pricking the sausages to release trapped air
Scissors and cotton lines for tying the sausages
Clean cloth , drying the sausages after hot water washing

Instructions

1. 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.
2. Then add white spirit (Chinese Baijiu) and mix well. If you cannot find Chinese baijiu, use other hard liquid to replace.
3. 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.
4. Soak the skin in warm water.
5. 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.
 6. 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.
7. 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.
8. 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).
9. 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.

Recipe Notes

Note 1: I love to add a small amount of light soy sauce to my sweet sausage but is it optional. If you plan to skip light soy
sauce, increase the salt to 40g.

Nutrition Facts
Chinese Sausages
Amount Per Serving
Calories 294 Calories from Fat 189
% Daily Value*
Fat 21g 32%
Saturated Fat 7g 44%
Cholesterol 72mg 24%
Sodium 884mg 38%
Potassium 370mg 11%
Carbohydrates 6g 2%
Fiber 1g 4%
Sugar 4g 4%
Protein 17g 34%

Vitamin A 1265IU 25%

Vitamin C 3mg 4%
Calcium 25mg 3%
Iron 1.3mg 7%
* Percent Daily Values are based on a 2000 calorie
diet.