Homemade Harbin Sausage

Flavor: Garlic; Cooking method: Smoking; Time required: Several hours; Difficulty: Moderate.

Detailed Steps for Making Homemade Harbin Sausage

Prepare 3 pounds of pork, cut some into small pieces of fat and lean meat, and grind the rest into minced meat. The amount of fat and lean meat can be adjusted according to personal preference.

Use two packets of Harbin Sausage seasoning, a total of 200 grams, and follow the instructions on the packet.

Add 300 milliliters of water to the seasoning and mix well.

Chop 80 grams of garlic into minced garlic and add it to the seasoning mixture.

Pour the seasoning mixture into the minced meat (you can reserve a few tens of milliliters of water in the seasoning bowl).

Mix well in one direction for about 3-5 minutes, then marinate for 30 minutes to 1 hour.

Before stuffing the sausage casing, mix the minced meat in one direction again.

Prepare the sausage casing, wash off the salt, and soak it for more than 30 minutes.

Rinse the inside of the soaked sausage casing with tap water 3-5 times.

Prepare the sausage stuffer.

Put the minced meat into the sausage stuffer, squeeze out the air at the top, put on the sausage casing, and tie a knot at the top. Start stuffing the sausage casing.

After stuffing the sausage casing, adjust it appropriately. It should be about 70-80% full, and the thickness should be as even as possible. You can twist it a dozen times or tie it with cotton rope.

The water temperature should be around 70 degrees Celsius. Put the sausage in the water and heat it on the lowest heat. Do not let the water boil. If you are worried about not being able to control the heat, prepare a bowl of cold water to add when the temperature is too high. During the cooking process, gas will be produced inside the sausage. Prepare toothpicks and prick the sausage where there is gas. Cook for 30-40 minutes.

You can air dry or sun dry the sausage. It takes 30 minutes to an hour or longer (depending on personal preference, the difference is not very big).

Preheat the oven, heat up and down, 150-180 degrees Celsius, for 20 minutes.

After baking, let it cool for a few minutes (because it’s hot).

Prepare the sugar-smoked seasoning. Put aluminum foil on the bottom of the pot, add granulated sugar or white sugar, and put tea leaves (red tea is rich in flavor, green tea is fragrant).

Put a steaming rack in the pot, leaving enough space to avoid sticking.

Turn on medium heat, smoke will come out of the pot, cover the pot, turn to the lowest heat, turn off the heat after about 1 minute, and let it sit for 2-3 minutes (depending on personal ability, if smoked for too long, it will taste bitter, if smoked for too short, it will not have much flavor).

Open the lid, the color looks much better, and the smoked flavor is strong.

Take it out and let it cool (don’t eat it in a hurry, it’s very greasy when it’s hot).

You can put it directly in the refrigerator for a few hours, and then it can be eaten (when it’s cold, it will absorb moisture in the air. You can put it in a bag or give it as a gift).

It’s perfect (if you want the meat to be more distinct, you can cut more lean meat into small pieces at the beginning).