Dongguan Sausage

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.
MeatsMetricUS
Pork, lean700 g1.54 lb
Back fat or hard fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure 13.0 g3/4 tsp
Sugar60 g4 Tbsp
Soy sauce40 ml1.3 oz fl
Rice wine15 ml1 Tbsp
Star anise, powdered0.3 g1/5 tsp
Fennel seeds0.5 g1/4 tsp
Cinnamon1.0 g1/2 tsp
Ginger, powdered0.5 g1/4 tsp
Cardamom0.3 g1/5 tsp
Instructions
  1. Cut meat into 25 mm (1”) pieces. Mix with all ingredients and marinate overnight.
  2. Grind marinated meat with 6 mm (1/4”) plate.
  3. Grind fat with 6 mm (1/4”) plate.
  4. Mix meat and fat together.
  5. Stuff into 24-24 mm sheep casings, link every 10 cm (4”) long.
  6. Air dry at 45-48° C (113-120° F) for 48 hours without smoke.
  7. This is a semi-dry sausage that must be refrigerated and cooked before serving.
  8. To make a dry sausage keep on drying/storing at 12° C (53° F) until the sausage loses 35% of its original weight.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages