How to make Cantonese sausage
Cantonese-style sausage is a traditional delicacy in Guangdong and is loved for its unique sweet and salty taste and rich aroma. As the Spring Festival approaches, homemade sausage has become one of the hot topics recently. This article will introduce in detail the making method of Cantonese-style sausage, and attach a reference to the hot content on the Internet in the past 10 days.
1. Cantonese style sausage making steps
1.Material selection preparation: Choose pork that is fat and lean (recommended ratio of fat to lean is 3:7), and the casings need to be soaked in water to soften in advance.
2.Seasoned and marinated: Cut the pork into small cubes and add the following seasonings (take 5 pounds of pork as an example):
| Material | Dosage |
|---|---|
| white sugar | 200g |
| salt | 75g |
| high strength liquor | 100ml |
| light soy sauce | 50ml |
| allspice | 15g |
3.Stuffed casings: Fill the marinated meat filling into the sausage casing, and tie it tightly with cotton thread every 15-20 cm.
4.Air dry: Dry in a ventilated place for 7-10 days, avoid direct sunlight during this period.
2. Reference for hot topics across the Internet
According to recent Internet popularity monitoring, the following are relevant popular contents:
| topic | heat index | platform |
|---|---|---|
| Homemade New Year Goods Guide | 9.2/10 | Douyin |
| renaissance of traditional cuisine | 8.7/10 | |
| Sausage flavor innovation | 8.5/10 | little red book |
| Food safety reminder | 9.0/10 | WeChat public account |
3. Precautions for production
1.Weather options: The optimal production temperature is 10-15℃ and the humidity is less than 60%. It has been rainy in the south recently, so it is recommended to use a dryer.
2.Hygiene requirements: All tools need to be sterilized at high temperatures. Recent hot searches show that food safety incidents caused by hygiene issues have increased by 35%.
3.Innovative flavors: Young people prefer innovative flavors and can try adding rose wine (recent popular recipe in Xiaohongshu) or spicy seasoning.
4. Frequently Asked Questions
| question | solution |
|---|---|
| Casings break easily | Soak in white wine for 30 minutes before brewing |
| Oil on the surface | Reduce fat content to 20% |
| Not enough flavor | Extend marinating time to 24 hours |
5. Preservation and consumption suggestions
1. After vacuum packaging, it can be frozen and stored for up to 6 months. Recently, sales of sausage vacuum machines on e-commerce platforms have increased by 120% year-on-year.
2. Classic ways to eat include: Claypot Rice with Cured Sausage (a hot topic on Douyin), Fried Kale with Chinese Sausage (recommended pairing by Michelin).
3. Health tip: Each 100 grams of sausage contains about 400 calories, so control your daily intake.
By following the above steps, you can make authentic Cantonese-style sausage at home. Recent online data shows that more than 68% of young families have begun to try homemade traditional New Year products. This is not only a food inheritance, but also a new way of life. Remember to share on social platforms during the production process and participate in hot topics such as #TRADITIONAL GOOD CHALLENGE!
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