Somehow, I wanted to make some sausages for a while. I know the temperature is not low enough to make some real Chinese sausage, so I did a cheat version.
Ingredients:
15 lb ground pork, 1 cup rice wine, 1/4 cup salt, 1/2 cup sugar, enough sausage casing, 1 funnel.
Smoking: some black tea, a old wok, a separate rack
Method:
Make sausage:
1. Soak sausage casing in water.
2. Mix ground pork with seasoning.
The rice wine I use is not the regular cooking wine, but a homemade wine made with sweet rice. You can also use spirit drink such as vodka, whiskey.
3. Put sausage case on the funnel, then fill casing through funnel. Tie with thread or twist casing to separate.
Smoke:
1. Put a sheet of foil on the bottom a old wok (old enough that you wouldn’t regret if you damage it), then put some black tea on it.
2. Lay sausage one layer on the rack, put inside of wok, cover with lid.
3. Set wok on high heat, until you see smoke full of wok. Turn off heat, let it set until the wok get clear view again.
4. Repeat if needed, flip sausage upside down.
Try your best to do this smoking step outside. The smell is extremely strong.
