Fen Chang

Chinese sausage from the Guangdong (formely Canton) province on the South China Sea.

Pork700 g1.54 lb
Bean starch300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Sugar10 g2 tsp
White pepper1.0 g1/2 tsp
Cinnamon1.0 g1/2 tsp
Cardamom0.5 g1/4 tsp
Amomum0.5 g1/4 tsp
Angelica0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Scallions (green onion)30 g1 oz
Garlic, minced10 g3 cloves
Sesame oil60 g2 oz fl
Soy sauce30 g1 oz fl
Vinegar30 g1 oz fl
  1. Grind pork through 1/4” (6 mm) plate.
  2. Chop scallions finely.
  3. Mix all ingredients with sesame oil, soy sauce and vinegar.
  4. Mix ground meat with scallions and the ingredients.
  5. Mix bean starch with sufficient amount of water to create a thick paste, then add the paste to the meat.
  6. Stuff into 36 mm hog casings.
  7. Place in a boiling water and cook at 80° C (176° F) for 35 minutes. The sausage is ready to eat.
  8. Cool in cold water, dry briefly and refrigerate.
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.

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