Back to 6 servings sausage 2 lb pork hind leg or shoulder, skin removed, fat to lean about 2:8, cut into small pieces 2 tablespoons sugar 1 tablespoon kosher salt, adjust to taste 1 teaspoon five-spice powder 0.25 teaspoon white pepper 1 tablespoon rice wine or Chinese white spirit 1 tablespoon cornstarch 2 teaspoons red yeast rice powder, optional, for color 3 feet sheep or hog casings, soaked in warm water with 1 teaspoon cooking wine for 20 minutes to serve 1 tablespoon peanut oil, for frying equipment cotton kitchen string, for tying links
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1 Step 1: Soak the casings in warm water with the cooking wine for 20 minutes, then rinse them under cold water.2 Step 2: Mince the fatty pork finely and chop the lean pork into small granules. Combine them in a large bowl.3 Step 3: Add the sugar, salt, five-spice, white pepper, rice wine, cornstarch and red yeast rice powder. Stir clockwise by hand until the meat turns sticky and forms strands.4 Step 4: Slide the casing onto a sausage stuffer or funnel, tie one end, and push the meat in gently, filling without overstuffing. Tie off each length before filling the next.5 Step 5: Twist the filled casing into equal links about 6 inches long, tie with cotton string, and trim the excess.6 Step 6: Prick each sausage with a toothpick to release air, then hang them to air-dry in a cool, ventilated spot for about 7 hours.7 Step 7: Place the dried sausages in a large pot of cold water. Heat slowly over low heat, never letting it boil, until the sausages all float, about 20 minutes. Keep the water at 160-180°F (71-82°C).8 Step 8: Remove the sausages, let them cool, and cut them apart at the string. Refrigerate until ready to eat.9 Step 9: To serve, fry the sausages in peanut oil over medium heat, turning until browned on both sides and cooked through, about 5 minutes. The sausages are fully cooked, but they should be heated until the casing is crisp and the inside is hot, ideally to 160°F (71°C).getsaucepan.com/r/c824a753-0169-52a9-a288-652bffc08dd9
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