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CHINESE SAUSAGES




Source of Recipe


the web


List of Ingredients




5 lbs lean pork butt
3/4 lb pork fat
5 T sugar
1/4 cup thin soy sauce
1/4 cup chinese rice wine
1 tsp prague powder #2
1 tsp white pepper
2 tsp five spice powder

Recipe



Grind the pork using the coarse disc two times. Add the cubed fat
through the second grind.

Combine the dry ingredients in a bowl and mix. Add to the meat and
incorporate all ingredients well.

Blend in the liquids.

Refrigerate 24 hours. Stuff 28mm casings with the meat mixture, using
the sausage stuffing attachment for your meat grinder.

Pre-heat smoker to 160 F and smoke the sausage until an internal
temperature of 140 F is reached.

Allow to dry at room temperature or hang in a cool place until they
shrink to 70% moisture compared to original weight.