Dongguan sausage, also called Guandong sausage, is a very popular Cantonese sausage in Guangdong province of China and in neighboring countries. Guangdong province is located in the southernmost part of the Chinese mainland. Quoted from China Daily (http://www.chinadaily.com.cn/regional/2016-11/10/content_27330204.htm): Legend tells of a very short man who sold sausages for a living. As he shouldered the sausages down the street, some of the longer sausages reached the ground and were dragged through the mud. People laughed at him, saying he was too short to carry the sausages. He found ways to make the sausages shorter and taste differently from others. The aroma of his short, fat sausages could be smelled from afar, attracting many customers. Today, people still call a short, clever person a "Dongguan Sausage". It is thought that the Dongguan sausage was introduced to Guangdong by Arab merchants in the 7th century, during the rule of the Tang Dynasty.
|Pork, lean||700 g||1.54 lb|
|Back fat or hard fat trimmings||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Cure 1||3.0 g||3/4 tsp|
|Sugar||60 g||4 Tbsp|
|Soy sauce||40 ml||1.3 oz fl|
|Rice wine||15 ml||1 Tbsp|
|Star anise, powdered||0.3 g||1/5 tsp|
|Fennel seeds||0.5 g||1/4 tsp|
|Cinnamon||1.0 g||1/2 tsp|
|Ginger, powdered||0.5 g||1/4 tsp|
|Cardamom||0.3 g||1/5 tsp|
- Cut meat into 25 mm (1”) pieces. Mix with all ingredients and marinate overnight.
- Grind marinated meat with 6 mm (1/4”) plate.
- Grind fat with 6 mm (1/4”) plate.
- Mix meat and fat together.
- Stuff into 24-24 mm sheep casings, link every 10 cm (4”) long.
- Air dry at 45-48° C (113-120° F) for 48 hours without smoke.
- This is a semi-dry sausage that must be refrigerated and cooked before serving.
- To make a dry sausage keep on drying/storing at 1°2 C (53° F) until the sausage loses 35% of its original weight.