We have made some sausages before here on Taiwan Duck. Both times we made them previously we did a lot of work by hand. It was before we bought a Kenwood Chef mixer with mincing and sausage making attachment. The process took a long time…
Now we have got our mixer the time taken to make sausages is cut by many hours! I think cutting the meat small took a lot longer without the mincer. And stuffing the sausages was slow and difficult with waste of sausage casings when done by hand. This time it was so much quicker.
Today’s sausages were made with less spice, for a change. But they keep the same special Taiwanese flavour we like. Also they are less dried than Chinese style shang tangs – so they are not the same kind of experience to eat.
The ingredients are below, for the method please take 5 minutes to watch Joanne’s fun video!
- 2.5Kg chopped pork meat
- 700g pork fat
- half rice bowl of garlic & sesame oil.
marinated 1 day in:
- 1 bowl rice wine
- two thirds bowl soy sauce
- half bowl sugar
- 2tbsp garlic
- 1tbsp ginger powder
- 1tbsp white pepper
- 1tbsp black pepper
- half tbsp fish powder
+ sausage casings
How to make sausages with a machine 台灣香腸簡單做, cooking video
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