Meats and Sausages
Fen Chang
Chinese sausage from the Guangdong (formely Canton) province on the South China Sea.
| Meats | Metric | US |
|---|---|---|
| Pork | 700 g | 1.54 lb |
| Bean starch | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 12 g | 2 tsp |
| Sugar | 10 g | 2 tsp |
| White pepper | 1.0 g | 1/2 tsp |
| Cinnamon | 1.0 g | 1/2 tsp |
| Cardamom | 0.5 g | 1/4 tsp |
| Amomum | 0.5 g | 1/4 tsp |
| Angelica | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Scallions (green onion) | 30 g | 1 oz |
| Garlic, minced | 10 g | 3 cloves |
| Sesame oil | 60 g | 2 oz fl |
| Soy sauce | 30 g | 1 oz fl |
| Vinegar | 30 g | 1 oz fl |
Instructions
- Grind pork through 1/4” (6 mm) plate.
- Chop scallions finely.
- Mix all ingredients with sesame oil, soy sauce and vinegar.
- Mix ground meat with scallions and the ingredients.
- Mix bean starch with sufficient amount of water to create a thick paste, then add the paste to the meat.
- Stuff into 36 mm hog casings.
- Place in a boiling water and cook at 80° C (176° F) for 35 minutes. The sausage is ready to eat.
- Cool in cold water, dry briefly and refrigerate.
Notes
Amomum is a plant native to China, the Indian Subcontinent, Southeast Asia, New Guinea, and Australia. It includes several species of cardamom, especially black cardamom.
