Min Nan-Style Cured Sausage

Name: Min Nan-Style Cured Sausage
Prep time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: pork leg meat; Chinese sorghum wine; sugar; small intestine; cornstarch; cotton thread

March 17, 2025 60 Minutes Advanced

Nutritional Information

280 kcal

Calories

22g

Protein

Carbohydrates

18g

Fat

Recipe Hot Dishes

Discover the art of crafting homemade Chinese sausages with this traditional recipe! Made with succulent pork leg meat (perfectly balanced at a 3:7 fat-to-lean ratio) and seasoned with aromatic Chinese sorghum wine, sugar, and salt, these sausages deliver rich, savory flavors. The key lies in the meticulous preparation—marinating the meat for hours, cleaning the small intestine with cornstarch for a smooth texture, and hand-filling it using a funnel for an authentic touch. After air-drying in a cool, ventilated spot for 5-6 days, the result is a firm, flavorful sausage with a satisfying bite. Perfect for steaming, stir-frying, or enjoying as a savory snack, these homemade sausages are a delicious nod to time-honored techniques. Try this recipe for a taste of artisanal craftsmanship!

Ingredients

Instructions

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Step 1

Choose pork leg meat with a fat-to-lean ratio of 3:7, cut into small dices or grind into fine strips using a machine for better filling.

Step 2

Add Chinese sorghum wine, sugar, and salt (monosodium glutamate is optional) to the pork mixture.

Step 3

Mix well by hand and marinate for about half a day (around 3 hours).

Step 4

Clean the small intestine by inserting a chopstick and rinsing it. Add cornstarch to remove the mucus.

Step 5

Start filling the intestine. If you have a filling device, it will be more convenient. We use a funnel to fill the intestine.

Step 6

Tie one end of the intestine with a cotton thread, then put the other end over the funnel. Mix the marinated ingredients well and fill the intestine through the funnel. Use your hands to shape the intestine.