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Homemade Cantonese Sausage Recipe
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- čas přidán 14. 08. 2024
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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
- 5 grams (1.5 tsp) of red yeast powder (optional, you can skip it or use food coloring) [Amazon link: geni.us/gbhJJT2]
- 60 grams (4.5 tbsp) of high-level alcohol (at least 30%)
- 40 grams (2 tbsp +1 tsp) of soy sauce [Amazon Link: geni.us/MGHf]
- Lamp or pork sausage casing: geni.us/AfYLE
- Some rope to tie the sausage
- Sausage stuffer product link: amzn.to/3KgpSlh
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 =)
I just made this recipe, they came out spectacular; They look like the ones sold in Asian stores and taste great. Everyone liked them.
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 !
Always love your shows.
Honest and authentic. Thank you
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
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.
I love that you don’t use nitrates like the others.. I will definitely use your recipe!
You are right, in supermarket shelves 100 per cent they are used nitrate for longer expires. Avoid nitrate
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!
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.
Thank you so much for sharing for explaining this so thoroughly! With the pandemic, I definitely have the time to slice 2kg of pork.
Homemade Sichuan Spicy and Numbing Sausage: czcams.com/video/fghPpLIewGg/video.html
These are the recipes that you can make if you have this Cantonese sausage
Sticky rice dumpling recipe: czcams.com/video/xZ3QQxpgIs8/video.html
Taro cake recipe: czcams.com/video/ah1uhra2zfc/video.html
Zongzi recipe: czcams.com/video/VrbDvc2Aw40/video.html
Claypot rice recipe: czcams.com/video/rOiNlnc6Cz0/video.html
Sausage stir fry with snow peas: czcams.com/video/-50kfs0zWJM/video.html
CHECK MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8
(I share ingredients and recommended products there)
I'm so excited to try this! Plus, I love how it does not require nitrites.
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I love sausage alot
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!
Yes Mandy!
Definitely worth the effort. It looks so easy to make. This is amazing. I love this type of sausage. It's such a simple, pure food ingredients recipe.
Thank for your videos.
I've been wanting to make wind-dried sausage myself for a while. I haven't because I thought I needed a sausage grinder, but this seems much more manageable. My butcher might even be willing to sell me sausage casings. This should be a fun project.
And tasty 😛😋
get casings from amazon.
Fachong is one of the best (half) dried sauages. Well done Mandy
I think you are wonderful. Please keep up the excellent content. Do not ever give up.
Yeay!! I've been waiting for this recipe for years... Thank you Mandy!
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 ☺☺
Wow, you took the mystery out of this amazing sausage. It looks so easy, I must try this soon!!
I love your channel I'm learning so much! My friends keep check my garbage bags looking for take out containers, lol Your making me look like a professional chef thank you!
How to make chinese sausage casing
@@alexmatt7608 ???
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.
along with what others are saying, your recipes are really interesting. you are a very good and competent teacher. i really enjoy your channel. and congrats on 100k!
You are the best teacher Mandy
I love watching all your videos, you are so good, giving the link to buy the ingredients and equipment is a real help, thank you so much !
You articulate superbly for those whose forte doesn't lie in the culinary arts. Thank you, indeed.
Please print a cooking book! You are amazing!
Bonjour,
Bravo ! Votre recette me rappelle celle de mon père.
Merci beaucoup pour cette vidéo ❤
Wow Mandy I never saw those ever your so creative hun notification gang🙋🙋🙋
I have been thinking about making these for so long, now I am inspired to finally get round to doing it. Great video!
Did you ever make the lap cheung sausage?
Little by little watching all your videos and trying out your exceptionally well explained recipes, thank you!!!!!!!!!!!!!
Love seeing cantonese style food! Such a great channel!
Amazing!! You are very talented. Thank you for sharing!
This is a very special recipe, thank you so much 🙏
Keep up the great work you are the best chanel for Chinese food love your recipes 🌹😁
Fantastic! I have been eating Lap Cheong since I was a child(My Grandmother was Chinese) It is VERY expensive to buy here in Australia..and getting smaller every year... I would love to make it..Thank you so much .I have found your channel, it's very good ..Cheers from down under..
hi i love your channel ❤️ such a life saver since i married a chinese guy.. i will support you all the way. 👍🏻👍🏻👍🏻❤️
I been dry curing sausages and wanted to try something new. Love this thanks so muchh!!
Amazing job, you are very talented.
I love lup cheung, especially duck liver, I will try your recipe, it looks great :)
A must try for me. I will make this recipe for my Cantonese family for a Christmas gift. All the correct ingredients are easy for me to get here in Sacramento, California at the Asian market. Thank you so much for sharing.
My wife is chinese. Chan.
This is very very good.
You put on a lot of hard work to make this video.
i really want a say thanks to you. i am korean who i worked in Amercia. i never ever find these sausage in souhth Korea. however, i found it. thank you i will try this as soon as possible.
I'll echo what many others are saying - you are exceptionally talented! Not only in your cooking, but in your presentation, your organization, and your diligence in assembling such complete videos. You should really consider reaching out to marketing companies who specialize in growing CZcams channels, perhaps some companies that specialize in food news and publications (Eater, Bon Apetit, even Tasty). Maybe reach out to extremely popular youtube channels for a collaboration video (GoodMythicalMorning, RosannaPansino, BuzzFeed, etc...) to really get increased attention to your brand. It's something to at least think about given how much time and energy you invest in these videos and how much you've grown on your own. Good luck!
Lllnnlll l
I think we, her viewers, can start by mentioning her in the comments on those channels for them to collaborate.
Strongly agree! Love your beautiful smile too, Mandy. Greetings from Malaysia 🇲🇾.
Thank you so much! Can't wait to give this a try! Love how well you explain and walk us through your recipe! I'm a big fan!
You are very good in explaining everything. Very detailed information. Thank you so much!
I love to eat this when I was in hongkong.thanks for sharing
Years back when I was very young, my friend's Father own a Chinese sausage making factory, the way they make the sausages is so much complicated and have to put the sausage in some sort of heater room/chamber and have to keep watch.In your video it seem like making sausage so much easier and don't have to put it in the heater room for drying. Will try making some when my sausage stuffer arrive.
Thank you. I like the way you make it. This sausage is the same as in my country, Myanmar. Mostly Burmese Chinese make sausage and It is the same way as you, Southern Chinese, I think. I will try in your way. I like chop(cut) than grounded too. However, the most challenging part would be dehydrating, drying part, I think.
what a wonderful and careful description! I will try this myself soon. Thank you.
THANK YOU❗
In my hometown, people usually add five spices as seasoning for extra fragrant ^^
Thank you for the recipe. ❤
My wife just made this and now is going to try out your recipes that use this!
This video makes me so hungry, two months ago I had a home-cooked Chinese meal and the sausage was incredible.
Wow, I've never seen this kind of sausage before and it's looks so good that I must try it. 😃👍
ITS FUCKING AMAZING. it's used like a "raisin", sparingly in like chow mein. you slice a small piece and you add it to stir fry noodles or fried rice and you'll crave for more.
Looks 👍 thank you for sharing this
Very good clear instructions well done xx
Another great video. Your instruction is very good. This would be perfect to be a Public Broadcasting cooking show. You should contact your local PBS station.
Definitely on my radar! I will try these because I love Chinese sausage.
hi one of the things I most want to try and make,,, seams you can do so much with sausages...I love the way you show everything from start to finish...so much hard work but you only get out of food what you put in ....you show the old way ...very good ... many thanks for video
Thank you I will try it .
Very detailed & extremely easy to follow.
Your explanation is very clear and i appreciate easy to follow..thanks for sharing ! Stay Safe ..
Thanks for this recipe, which I will try instead of my usual one. And thanks for converting gms into Tb and tsp - that's especially helpful. Also tip about high alcohol - I've been using xiaoxing which is too weak. I'm gonna try using vodka this time, since it has no taste.
I will second that request
Your Channel is doing very well. I was one of your first few subscribers and now your over 100k. GOOD JOB!
Where are you living now?
That's creepy bud.
Raymond Pan ..I didn't think it was creepy to ask I know she travels a lot ....I'm safe ...just a fan.
Excelent recipe
Thank you for all these wonderful recipes! You are a treasure.
Very thorough instructions. Thanks
You are fantastic, I love your vids lady, Great channel.
This looks delicious !!!!!
כל הכבוד לך, אני חייב לנסות המתכון הזה לנקניק שעכשיו הגיע לעיניי סוף כל סוף
Thank you very much... May God Bless You More... 💗💗💗
I love this sausage
Hey, SUR! I am very thankful for this recipe. You are so amazing. Now I can use sausages that I prepared myself, knowing everything that went into them. Will the final product look awful if I don't use any coloring agent? In my place, the only natural coloring I can use is anatto seeds. Thank you y que Dios te bendiga😊
Winter is just around the corner for me so I have to try this.
I'm SO THANKFUL you posted this video! I've been wondering how to make Lap Suong!
This is awesome, thank you 😊
Fabulous video and explanation that had me hooked. I will be making this !
Thank you😊
thanks you , great video
First time to watch. You are very precise and clear. I have all the equipment to make sausage. I will try this. I love Chinese sausage but can't seem to get it right.
Thanxxx!
You are very articulate.
Our favourite CZcams chef! ❤️ ❤️
Hi! Thank You for sharing this recipe! It was important for me, because, I couldn't find it online, and If I did, it was very expensive! Now, I'm happy that I found your recipe!!!Making this very soon! Thanks ...
Wow! Great job! Excellent video!
Thanks. Love your video. Very clear instructions . Many success in your recipes.
SO AWESOME!!! Love your channel and recipes!!!!
Thank you so excited to try this. We live in UK so weather can be very bad, you explain everything so well. Can I ask could you do a similar in fridge with preserved pork belly as unable to put outside. It would good if do a video of this. Thank you
I look forward to trying this recipe. Thank you.
mmmm so delicious and easy! thank you from Toronto!
Every mans dream girl. Beautiful & can cook. Love this video, so going to try this. 👍up chef 👩🍳❤
Your video is so informative, it has a lot of good advice
Thank you
Super duper easy. I've made it! Yeay! Thanks for the recipe
Nice recipe, for some reason I thought they put Chinese five spice in the seasonings for the sausage. I thought star anise was a thing with Chinese sausages.
Excelente. . . gracias desde Acapulco Enrique Chonguin.... por favor el nombre del aparato para embutidos.... saludos 👍👍👍
nice ......every recipe from here i really loved