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    Home » Recipes » Featured

    Chinese Sausages

    January 16, 2017 by Elaine 80 Comments | Jump to Recipe

    Learn how to make Chinese sausages at home with two types of flavors, spicy mala sausages and sweet Chinese sausage (lop Cheung).

    Chinese sausages | ChinaSichuanFood.com

    Chinese sausages  are our favorite New Year food and it is always satisfying to have some in the kitchen cabinet. You can easily cook them along with a pot of rice or use them in fried rice.

    Each year after the winter solstice, we begin to make sausages and air cured pork belly at home. Traditionally Sichuan mala sausages are smoked. However for healthier reasons, air-cured method is much more popular than traditionally smoked way. I have introduced two types of flavors--Sichuan Mala and Cantonese sweet flavor. Both of the two types are quite popular in China now.  And we usually make half Mala sausages and half sweet sausages (for the older and children).

    Chinese sausages | ChinaSichuanFood.com

    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

    • 30g  salt (curing salt)
    • 150g rock sugar, well smashed
    • 30g Chinese white spirit (In cantonese cuisine, people love to use rose wine)
    • 20g ground pepper
    • ½ cup light soy sauce

    Seasonings for Mala Sausages

    • 60g to 75g salt (curing salt)
    • 150g chili pepper powder
    • 50g freshly ground Sichuan pepper powder or whole seeds
    • 50g rock sugar, well smashed
    • 50g 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)

    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.

    Chinese sausages | ChinaSichuanFood.com

    Then add white spirit (Chinese Baijiu) and mix well. If you cannot find Chinese baijiu, use other hard liquid to replace.

    Chinese sausages | ChinaSichuanFood.com

    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.

    Chinese sausages | ChinaSichuanFood.com

    Then soak the skin in lukewarm water.

    Chinese sausages | ChinaSichuanFood.com

    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.

    Chinese sausages | ChinaSichuanFood.com

    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..

    Chinese sausages | ChinaSichuanFood.com

    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.

    Chinese sausages | ChinaSichuanFood.com

    In a large pot, add enough warm water and clean the surface. Be gentle and don't break the sausages. You can further sterilize the sausages by brushing hard liquid (In China, we use Chinese Baijiu 白酒). 

    Chinese sausages | ChinaSichuanFood.com

    Dry with a clean cloth, then hang and dry.Left them dry outdoor during the day and hang in the kitchen at night.

    Chinese sausages | ChinaSichuanFood.com

    We will need to wait for 10 days to 12 days for air drying.

    Chinese Sausages

    Learn how to make Chinese sausages at home
    5 from 8 votes
    Print Pin Rate
    Course: pantry
    Cuisine: Chinese, Sichuan
    Keyword: sausages
    Prep Time: 30 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 30 minutes
    Servings: 50 Making 50 sections of Chinese sausages (each around 18cm to 20cm long)
    Calories: 294kcal
    Author: Elaine

    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 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
    • ½ 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

    • 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

    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

    Calories: 294kcal | Carbohydrates: 6g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 884mg | Potassium: 370mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1265IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1.3mg
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!

    Chinese sausages | ChinaSichuanFood.com

    After 12 days of air-drying in cold wind. Cut off the extra lines and place in air-tight container; freeze up for half year.

    Chinese sausages | ChinaSichuanFood.com

    How to cook Chinese sausages

    The easiest method is to cook a long log along with steamed rice in a rice cooker and thinly sliced before serving. Or you can pre-slice them and cook in clay pot rice.

    Chinese sausages | ChinaSichuanFood.com

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    Reader Interactions

    Comments

    1. Hermione Finnigan

      December 06, 2020 at 7:24 am

      5 stars
      Wow. Nice. Very good, simple and informative. A must read for Chinese sausage lovers. Thank you for posting this. Absolutely authentic.

      Reply
    2. Hermione Finnigan

      December 07, 2020 at 3:20 am

      5 stars
      Elaine, please clarify. This sausage recipe requires no actual cooking right? The hot water is just for cleaning. This means the sausage has to be cooked before eating right?

      Reply
      • Elaine

        December 07, 2020 at 8:30 am

        Yes, Hermione. You need to steam the sausage for 15 minutes before serving.

        Reply
    3. larry goldman

      February 24, 2021 at 6:53 am

      You need to specify what salt to use properly, as curing salt containing sodium nitrite in quantities that high could be seriously harmful, though a smaller amount is necessary to prevent botulism.

      Reply
    4. Jamie

      March 10, 2021 at 12:41 am

      5 stars
      Love your recipes! Great job.
      Please be careful this amount of meat only requires 15g of curing salt! And then 3% by weight of table salt as well.
      Maybe with the sugar and soya you could decrease the amount of table salt.

      I am making this recipe right now. Very excited to try when ready. Thanks..

      Reply
    5. Starfox

      April 14, 2021 at 7:06 am

      Hello, I'm Muslim and was wondering if there's another way I could make these sausages without alcohol. Also, since I can't eat pork, are there any other meats you would recommend instead?

      Reply
      • Elaine

        April 24, 2021 at 7:37 am

        You can use lamb and skip alcohol for sure.

        Reply
    6. Sybil Young

      April 27, 2021 at 5:12 am

      My sausage has white powder on it after 21 days Aur drying in fridge! Has it gone off?

      Reply
      • Elaine

        April 29, 2021 at 8:24 am

        White powder should come from white. So clean the sausage and further check whether it is spoiled.

        Reply
    7. Matthew

      December 24, 2021 at 4:17 am

      Hi , why is the Curing salt different ratio for Mala vs. Sweet?
      Curing salt is toxic to humans. so i would like to clarify why you have stated you need 30 gr of curing salt to 5Kg of pork. Then for Mala, 70gr of Curing Salt at a ratio of 5kg port.
      Are you using the curing salt as a form of seasoning??? ( this is highly toxic to humans).

      I have read in many hunting guides and curing packages, and it states 70gr of curing salt will cure 50lb (22.6kg) of meat. or 4oz for 100lb meats...

      Please be aware, curing salt is Toxic to humans....

      Reply
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