Low Fat Chinese Sausage

Chinese sausage is a dried, adamantine sausage usually fabricated from blubbery pork. Capacity like monosodium glutamate, soy booze and amoroso are added to the sausages in actual aerial levels. The accession of called Chinese rice wines or alike scotch or sherry are accepted for assertive affection products. The best accepted aroma is biscuit back Chinese manufacturers accept that it acts as a preservative.

lean pork700 g1.54 lbs.
oil emulsion*150 g0.33 lbs.
potato starch20 g3 Tbsp
sugar50 g4 Tbsp
rice wine30 ml2 Tbsp
cold water50 ml3 Tbsp
Ingredients per 1000g (1 kg) of meat
soy sauce30 g1/8 cup
Cure #12.0 g1/3 tsp.
monosodium glutamate3.0 g1/2 tsp.
cinnamon1.0 g1/2 tsp.
pepper2.0 g1 tsp.
garlic3.5 g1 clove
  1. Grind pork through the 3/8" (10 mm) plate.
  2. Mix arena meat with all ingredients.
  3. Stuff into 22-26 mm sheep casings and accomplish 5" - 6" continued links.
  4. When sausages feel dry to touch, administer hot smoke 50 - 60 C (120 - 140 F) for 30 minutes.
  5. Cook in smokehouse or in baptize to 160 F (72 C) centralized meat temperature.
  6. Shower with or asperse in algid baptize for 5 minutes.
  7. Store in refrigerator.

*oil emulsion: soy protein isolate/oil/water at 1:4:5.

187 calories per 100 g serving

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