Roasted Osmanthus Sausage

Name: Roasted Osmanthus Sausage
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Ingredients: 500 g Pork (washed and minced); to taste Sausage casings (cleaned); 25 g Sugar; 10 g Baijiu (Chinese liquor); 25 g Soy sauce; 25 g Salt

A traditional Cantonese cured sausage made from pork stuffed into casings and roasted. It features a golden hue, tender texture, and a harmonious sweet-savory flavor, with a rich aroma of Chinese rice wine.

1h 15m

Easy

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Ingredients

Pork (washed and minced) 500 g

Sausage casings (cleaned) to taste

Sugar 25 g

Baijiu (Chinese liquor) 10 g

Soy sauce 25 g

Salt 25 g

Instructions

Preparing the meat filling

Wash the pork thoroughly and mince it. Add the sugar, baijiu, salt, and soy sauce, and stir well to form an evenly seasoned filling. Set aside for later use.

Stuffing and roasting

Clean the sausage casings thoroughly and stuff them with the prepared meat filling. Pierce the casings all around with bamboo needles to release any trapped air, then rinse them with hot water. Finally, thread the sausages onto iron skewers and roast them over a fire until fully cooked.