Homemade Cantonese Sausage Recipe

Cantonese sausage is very popular in the southern Chinese provinces such as Guangdong, Fujian, and Hong Kong. We normally make sausage in the winter because it requires the right temperature, humidity. But today I am going to show you how to make sausage in the summer with a fridge. It is super easy.

🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

INGREDIENT LIST

- 2 kg of pork (I combined 1 kg of pork shoulder and 1 kg of pork belly together)
- 40 grams (2 tbsp +1 tsp) of salt
- 130 gram (10 tbsp +1 tsp) of sugar
- 60 grams (4.5 tbsp) of high-level alcohol (at least 30%)
- Some rope to tie the sausage

INSTRUCTION

- I like to combine 1 part of pork shoulder and 1 part of pork belly together. Pork belly is about 50% fat and the pork shoulder is pretty lean. By combing 2 kinds of cuts together, you control the fat ratio in between 25-30%.

- Cut all the pork into thick strips first. Then slice it into small pieces. Use half frozen pork, it will be easier to work with.

- The reason I don’t use ground pork is that it does make a big difference. I prefer the sausage that when you take a bite, there are real meat pieces inside. This is the way how the traditional Chinese sausage is made for centuries.

- Next, combine all the seasoning together and mix well: 40 grams of salt, 130 gram of sugar, 1.5 tsp of red yeast powder, 40 grams of soy sauce, 60 grams of high-level alcohol.

- Red yeast powder is an optional ingredient, you can skip it or use food coloring. It doesn’t affect the taste at all.

- The alcohol content needs to be at least 30%. The higher, the better. Also, you want to use the alcohol that doesn’t have that much flavor so it doesn’t affect the final taste. Do not skip the alcohol because it has many purposes in this recipe. It kills the bacteria, also changes the flavor and texture of the fat as the day goes by.

- Pour the sauce into the meat. Mix this until well combined. Let it sit in the fridge for 2 hours and we are going to prepare our sausage stuffer and casing.

- There are many types of casing. For this recipe, you want to use lamb or pork casing. It stored with a lot of salt. Wash off all the salt then soak it in clean water.

- Besides that, you will also need some rope to tie the sausage.

- Take one casing. Find the end and put it on the sausage stuffer tube. Make sure you don’t have sharp nails or else you might cut the casing by accident.

- Put the meat into the container. Start pressing the sausage stuffer and the sausage will come out. You want to do this evenly. Once it reaches the length that you like, Pinch the sausage a little bit and tie it with the rope. We are not using ground meat making sausage so the pinch and twist method won’t work here.

- You just keep doing this until all your meat is filled. It is a bit time-consuming. It took me about 40 minutes to fill up 2 kg of sausage.

- Use a toothpick to poke all the air bubbles so the sausage can be firm and tight.

- Put all the sausage on a drying rack. and let it sit in the fridge uncovered for 10 - 15 days. Depends on the humidity and the temperature. If you see the surface is completely dry, that means it is good.

- Just simply store them in a sealable bag. It will last 2 months in the fridge and 6 months in the freezer.

Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

...and if you've read this far, might as well subscribe. More recipes coming soon =)

[Yiffon]

I just made this recipe, they came out spectacular; They look like the ones sold in Asian stores and taste great. Everyone liked them.

[johnson]

seriously, you are so clear that even a little kid will understand every single step, you are revealing top cheff secrets i will try this

[kevokevo]

Always love your shows.
Honest and authentic. Thank you

[NinisCooking]

When I watching the videos it's like I'm your student in great cooking class with a great teacher ! You explained the recipe very clearly and carefully. Thank you so much to sharing the videos !

[zlogie]

I love that you don’t use nitrates like the others.. I will definitely use your recipe!

[xShyFlowerx]

I'm so excited to try this! Plus, I love how it does not require nitrites.

[atilnozarab]

Thanks. I've long shied away from dried Chinese sausages seen in Asian food stores, not really knowing what's in them and how it's been processed, shelf-life included . Now alas, I can make it myself, with your easy to follow instructions. I am more than happy to be able to include this delectable, popular ingredient to a lot of main dishes imaginable. It will surely lend it that essential ingredient, with its balance of savory salty-sweet flavor. Keep your splendid cooking ideas coming.

[sophielaurenti]

Yay! Finally a good Chinese sausage making video. You took out the difficulty (and any questions I had) in sausage making. Thank you for sharing.

[lostnlooking]

Thank You! I've been wanting this style of sausage for YEARS! You're an angel! I'm extremely GRATEFUL! I've seen it made with spiced alcohol.. I'm going to be making this with your recipe & with spiced alcohol when it's ready! once again I'm extremely Grateful for this video!

[adrianchee]

Thank you so much for sharing for explaining this so thoroughly! With the pandemic, I definitely have the time to slice 2kg of pork.

[loreleivancouver]

You articulate superbly for those whose forte doesn't lie in the culinary arts. Thank you, indeed.

[babitagyamtso]

Thanks so much! We used to get this made at home every winter.since i was a little kid, never noted the ingredients. Miss having these so much! Will definitely make at home ☺☺

[tianaraz]

Amazing!! You are very talented. Thank you for sharing!

[gilbertbeldengreen]

what a wonderful and careful description! I will try this myself soon. Thank you.

[sachsiashanice]

Fachong is one of the best (half) dried sauages. Well done Mandy

[southerncaltattooedbiker]

Keep up the great work you are the best chanel for Chinese food love your recipes 🌹😁

[SoupedUpRecipes]

These are the recipes that you can make if you have this Cantonese sausage


(I share ingredients and recommended products there)

[sewaldodiy]

I had been binge watching your cooking show! I made some yummy General Tso chicken tonight following your recipe. It was a hit even to my picky eaters!

[brodieben]

My friend moved to new york with her family.Now i miss all of the feast on chinese holidays.thank you for this because i love these sausages.now i can make my own.so glad i subscribed to youre channel.

[junklemon]

This is a very special recipe, thank you so much 🙏