Dongguan Sausage

Dongguan sausage, additionally alleged Guandong sausage, is a actual accepted Cantonese sausage in Guangdong arena of Ceramics and in adjoining countries. Guangdong arena is amid in the southernmost allotment of the Chinese mainland. Quoted from Ceramics Circadian ( Legend tells of a actual abbreviate man who awash sausages for a living. As he shouldered the sausages bottomward the street, some of the best sausages accomplished the arena and were abject through the mud. Bodies laughed at him, adage he was too abbreviate to backpack the sausages. He begin means to accomplish the sausages beneath and aftertaste abnormally from others. The balm of his short, fat sausages could be smelled from afar, alluring abounding customers. Today, bodies still alarm a short, able being a "Dongguan Sausage". It is anticipation that the Dongguan sausage was alien to Guangdong by Arab merchants in the 7th century, during the aphorism of the Aroma Dynasty.
Pork, lean700 g1.54 lb
Back fat or adamantine fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure 13.0 g3/4 tsp
Sugar60 g4 Tbsp
Soy sauce40 ml1.3 oz fl
Rice wine15 ml1 Tbsp
Star anise, powdered0.3 g1/5 tsp
Fennel seeds0.5 g1/4 tsp
Cinnamon1.0 g1/2 tsp
Ginger, powdered0.5 g1/4 tsp
Cardamom0.3 g1/5 tsp
  1. Cut meat into 25 mm (1”) pieces. Mix with all capacity and marinate overnight.
  2. Grind marinated meat with 6 mm (1/4”) plate.
  3. Grind fat with 6 mm (1/4”) plate.
  4. Mix meat and fat together.
  5. Stuff into 24-24 mm sheep casings, articulation every 10 cm (4”) long.
  6. Air dry at 45-48° C (113-120° F) for 48 hours after smoke.
  7. This is a semi-dry sausage that charge be air-conditioned and adapted afore serving.
  8. To accomplish a dry sausage accumulate on drying/storing at 12° C (53° F) until the sausage loses 35% of its aboriginal weight.

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