Min Nan-Style Cured Sausage
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Min Nan-Style Cured Sausage

timer 60 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Min Nan-Style Cured Sausage

About This Recipe

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!

Instructions

Detailed preparation guide

servings 4
Total Time 60m

shopping_basket Ingredients

Main Ingredients
  • pork leg meat 500g
  • small intestine 200g
The aromatics
  • cornstarch 2 tbsp
  • cotton thread as needed
The sauce & seasonings
  • Chinese sorghum wine 3 tbsp
  • sugar 50g

menu_book Directions

1
Step 1
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.
2
Step 2
Step 2
Add Chinese sorghum wine, sugar, and salt (monosodium glutamate is optional) to the pork mixture.
3
Step 3
Step 3
Mix well by hand and marinate for about half a day (around 3 hours).
4
Step 4
Step 4
Clean the small intestine by inserting a chopstick and rinsing it. Add cornstarch to remove the mucus.
5
Step 5
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.
6
Step 6
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.
7
Step 7
Step 7
If the intestine is too long, you can tie it in the middle with a cotton thread after filling.
8
Step 8
Step 8
Wash the filled intestine with water and remove it.
9
Step 9
Step 9
Hang it in a cool, well-ventilated place, avoiding direct sunlight. It will be ready in about 5-6 days.
10
Step 10
Step 10
The product is ready.
11
Step 11
Step 11
The product is ready.
12
Step 12
Step 12
13
Step 13
Step 13

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