How to Cook Chinese Sausage? the Recipe

assian sausage
Prep. time:
60 min

Chinese sausage, known for its distinctive flavor and versatile uses in many Asian dishes, is a wonderful addition to your culinary repertoire. Typically made from pork and a combination of spices and seasonings, this recipe will guide you through making your own at home. The total time needed to prepare this recipe is about 4 hours, including preparation and cooking time.

How long to prepare Chinese sausage recipe?
This recipe requires about 3 hours and 30 minutes of preparation time, including marinating, and 30 minutes of cooking time.

How to prepare Chinese sausage recipe – the ingredients

To make your own Chinese sausage, you’ll need some specific ingredients that blend together to create its unique taste. Here’s what you’ll need:

  • 500 grams of fatty pork shoulder, finely chopped
  • 200 grams of pork fat, finely diced
  • 2 tablespoons light soy sauce
  • 50 grams of sugar
  • 2 tablespoons Chinese rice wine
  • 1 tablespoon finely minced garlic
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • Natural sausage casings, about 3 meters

Before we dive into the steps of making the sausage, let’s consider some alternative ingredients for those who might have dietary restrictions:

  • Vegan Version: Substitute the pork with textured vegetable protein and jackfruit, and use coconut oil in place of pork fat.
  • Gluten-Free Version: Ensure that the soy sauce is gluten-free.

How to prepare Chinese sausage recipe – the steps

Making your own Chinese sausage involves a few detailed steps. Here’s how to do it:

  1. Begin by soaking the natural sausage casings in warm water for about an hour to soften them and remove any salt.
  2. In a large mixing bowl, combine the chopped pork shoulder, pork fat, light soy sauce, sugar, Chinese rice wine, minced garlic, salt, and white pepper.
  3. Mix all the ingredients thoroughly until the mixture becomes sticky. This helps in forming a good texture for the sausages.
  4. Using a sausage stuffer, stuff the meat mixture into the casings, being careful not to overfill to avoid bursting.
  5. Once stuffed, twist the sausages into 15 cm links, or as desired.
  6. Prick each sausage a few times with a needle to remove any air pockets and to ensure they cook evenly.
  7. Allow the sausages to dry for about 3 hours in a cool, ventilated place.
  8. Finally, steam the sausages over boiling water for 30 minutes.

Nutritional advantages of Chinese sausage

  • Chinese sausage is rich in protein, essential for muscle repair and growth.
  • It also contains fats, which are important for long-term energy storage and hormone production.
  • However, it should be consumed in moderation due to its high fat and sodium content.

Possible addons or upgrades for the Chinese sausage recipe

To enhance your Chinese sausage, consider adding some unique ingredients during the preparation phase.

  • Some ideas include incorporating finely chopped mushrooms for an earthy flavor or adding a bit of chili flakes for a spicy kick.
  • You might also experiment with different types of alcohol, like Shaoxing wine instead of rice wine, to vary the flavor profile.

Q&A about Chinese sausage recipe

  1. Can I use beef instead of pork?
    Yes, beef can be used, but the texture and flavor will be slightly different. Opt for a fatty cut to maintain juiciness.
  2. How long can I store homemade Chinese sausage?
    Once cooked, the sausage can be refrigerated for up to a week or frozen for up to two months.
  3. What are the best ways to serve Chinese sausage?
    Chinese sausage can be sliced and added to fried rice, stir-fried with vegetables, or served alongside congee.
  4. Is there a recommended pork to fat ratio for the best texture?
    A ratio of around 70:30 pork to fat is ideal for ensuring juiciness and flavor.
  5. Can I air dry the sausages instead of steaming them?
    Yes, air drying is traditional but requires specific humidity and temperature control to ensure safety and quality. Steaming is recommended for home cooks for safety reasons.
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