Mini Sausages
发表日期：2026年6月15日 共浏览6 次
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Mini Sausages
Raw Material Formula
100 kg fresh pork (over 50% lean meat), 3.5 kg salt, 50 g sodium nitrite, 5 kg white sugar, 10 kg Shaoxing rice wine, 4 kg sesame oil, 500 g five-spice powder (blended from white prickly ash, cardamom, dried tangerine peel, cinnamon, galangal, clove, amomum villosum, Sichuan pepper and star anise).
Production Steps
Dice lean and fatty pork proportionally, grind into minced meat, add all seasonings and stir vigorously to form filling, then marinate briefly.
After marinating, use a funnel to stuff the filling into cleaned sausage casings. Prick small holes with needles to release trapped air, tie into short segments with twine. Sun-dry until half-dehydrated, hang on bamboo poles in a well-ventilated space for roughly 20 days.
Steam the air-dried mini sausages for about 30 minutes, remove and cool to finish the product.
Store hanging in a dry, cool location away from direct sunlight; they remain unspoiled for more than one year.
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