Homemade Chinese Sausages
Juicy homemade Chinese sausages made from coarsely ground pork, seasoned and mixed until sticky, piped into casings, pressed flat, and pan-fried golden. A trending, addictive homemade version.
Equipment
- 1 | Food processor or blender | for coarse grind
- 1 | Mixing bowl |
- 1 | Sausage stuffer or piping bag |
- 1 | Nonstick pan | for frying
- 1 | Chopsticks or spoon | for mixing
Ingredients
- 550 | grams | pork | cubed preferably with some fat
- 1 | teaspoon | salt |
- 1 | tablespoon | sugar |
- 1 | tablespoon | light soy sauce |
- 1 | teaspoon | dark soy sauce |
- 1/2 | teaspoon | white pepper |
- 1 | tablespoon | rice wine |
- 1 | | sausage casings | natural or collagen
Instructions
- Cut pork into cubes and pulse in a food processor to a coarse grind.
- Transfer to a bowl and add salt, sugar, soy sauces, white pepper, and rice wine.
- Mix vigorously in one direction until the mixture becomes sticky.
- Rinse casings and prepare the stuffer or piping bag.
- Pipe the meat mixture into casings to form mini links.
- Press each sausage gently flat on a plate.
- Pan-fry over low heat, turning occasionally, until golden on both sides.
Notes
Store cooked sausages in the refrigerator up to 4 days.
Freeze uncooked or cooked links for longer storage.
Reheat gently in a pan to preserve juiciness.
Adjust sugar to taste for a sweeter profile.
Freeze uncooked or cooked links for longer storage.
Reheat gently in a pan to preserve juiciness.
Adjust sugar to taste for a sweeter profile.