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Secrets to preserving sausages: freshness for a year is not a dream
In many regions, lap cheong (cured sausage) is an indispensable delicacy during the New Year. However, improper storage can easily lead to mold and spoilage. According to professional chefs, directly freezing lap cheong in the refrigerator is not the best preservation method. Although it can prevent spoilage, long-term storage will cause it to dry out, significantly reducing its flavor.
23
2025
/
06
A guide to making delicious and easy homemade sausages
Recently, as temperatures have dropped, it's once again the perfect time to make homemade sausages. Experts remind us that when making homemade sausages, the choice of raw meat is crucial. Meat should be purchased from regular supermarkets or farmers' markets with valid quarantine certificates to ensure the safety of the ingredients. Typically, a ratio of 70% front leg meat to 30% three-layer meat is ideal for making sausages, as this fat-to-lean ratio results in a better texture. When cutting the meat, cut it into appropriate strips to facilitate subsequent marination. Common seasonings include white sugar, sorghum wine, soy sauce, salt, and MSG, which can be adjusted according to personal taste. The marination time should be controlled to around 12 hours, which is key to achieving the desired flavor. When stuffing the casings, soak the casings in advance, tie one end, and attach the other end to a funnel. Use chopsticks to fill the meat into the casings, and then tie them in sections with thin strings. The stuffed sausages need to be marinated overnight again. The next day, wash them with warm water and place them in a well-ventilated, sunny place such as an eaves or yard to air dry. Generally, after a few days of wind and sun, when the sausages become "soft on the outside and firm on the inside" and glossy, they can be cooked and enjoyed.
