Chinese Claret Sausage

Chinese Claret Sausage

Pork shoulder500 g1.10 lb
Pork fat trimmings100 g0.22 lb
Pork belly, jowls200 g0.44 lb
Pig’s blood200 ml0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Sugar85 g3.0 oz
Pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon1.0 g1/2 tsp
Cayenne0.5 g1/4 tsp
Cloves0.3 g1/8 tsp
Star anise, ground0.5 g1/4 tsp
Diced ginger15 g1 Tbsp
Soy sauce5 ml1 tsp
Rice wine15 ml1 Tbsp
  1. Grind pork accept through 1/4” (6 mm) plate.
  2. Grind abdomen and fat trimmings through 3/8” (10 mm) plate.
  3. Mix arena meat and fat with alkali and sugar.
  4. Mix all capacity with wine and soy sauce.
  5. Pour capacity over sausage accumulation and mix together.
  6. Stuff into 36 mm hog casings.
  7. Place in a baking baptize and baker at 80° C (176° F) for 35 minutes.
  8. Eat algid or pan fry.

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