Guan Chang

Guan chang, or fried filled sausage, has been a popular snack in Beijing since the Ming Dynasty (1368-1644). The sausage is made with starch, minced meat and spices. It is first steamed and then cut into cubes and fried.

Pork700 g1.54 lb
Flour300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
White pepper1.0 g1/2 tsp
Sugar15 g1 Tbsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Garlic, smashed3.5 g1 clove
Soy sauce5 ml1 tsp
Rice wine15 ml1 Tbsp
  1. Grind pork through 1/4” (6 mm) plate.
  2. Mix ground meat with salt and sugar.
  3. Mix spices with soy sauce and wine and pour over the meat. Add flour and mix all well together.
  4. Stuff into 32 mm hog casings.
  5. Place in a boiling water and cook at 80° C (176° F) for 30 minutes.
  6. To serve cut the sausage into cubes and fry.

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