Low Fat Chinese Sausage

Chinese sausage is a dried, hard sausage usually made from fatty pork. Ingredients like monosodium glutamate, soy sauce and sugar are added to the sausages in very high levels. The addition of selected Chinese rice wines or even scotch or sherry are common for certain quality products. The most popular spice is cinnamon since Chinese manufacturers believe that it acts as a preservative.

lean pork700 g1.54 lbs.
oil emulsion*150 g0.33 lbs.
potato starch20 g3 Tbsp
sugar50 g4 Tbsp
rice wine30 ml2 Tbsp
cold water50 ml3 Tbsp
Ingredients per 1000g (1 kg) of meat
soy sauce30 g1/8 cup
Cure #12.0 g1/3 tsp.
monosodium glutamate3.0 g1/2 tsp.
cinnamon1.0 g1/2 tsp.
pepper2.0 g1 tsp.
garlic3.5 g1 clove
  1. Grind pork through the 3/8" (10 mm) plate.
  2. Mix ground meat with all ingredients.
  3. Stuff into 22-26 mm sheep casings and make 5" - 6" long links.
  4. When sausages feel dry to touch, apply hot smoke 50 - 60 C (120 - 140 F) for 30 minutes.
  5. Cook in smokehouse or in water to 160 F (72 C) internal meat temperature.
  6. Shower with or immerse in cold water for 5 minutes.
  7. Store in refrigerator.

*oil emulsion: soy protein isolate/oil/water at 1:4:5.

187 calories per 100 g serving

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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