Homemade Taiwanese Sausage

Method

1. 01

   Sanitise every contact surface

   Wash, rinse, and sanitise the grinder, stuffer, trays, knife, board, thermometer probe, and fine needle. Air-dry them fully; do not wipe sanitised parts with a used towel.

   

2. 02

   Chill and dice pork and fat

   Chill pork, back fat, and metal tools to 0–4°C. Cut pork into 8 mm dice and fat into 6 mm dice over a tray set on ice, returning each batch to the refrigerator before it rises above 10°C.

   

3. 03

   Mix to a sticky bind

   Combine chilled pork and fat with sugar, salt, soy sauce, Kaoliang or rice wine, garlic, white pepper, and five-spice. Mix firmly for 3–4 minutes until tacky strands cling to the bowl.

   

4. 04

   Refrigerate the seasoned mixture

   Press plastic wrap directly onto the surface, cover the bowl, and refrigerate at 0–4°C for 6–12 hours. Keep it cold until the stuffer and casing are ready.

   

5. 05

   Test the seasoning

   Pan-fry a 30 g patty until its centre reaches 71°C. Cool a bite before tasting, then adjust the raw mixture only by weighed amounts; never taste raw pork.

   

6. 06

   Rinse and flush the casing

   Rinse the salt-packed casing inside and out, soak it in cool water for 30 minutes, then run fresh water through the full length to remove salt and reveal any holes.

   

7. 07

   Stuff and link loosely

   Stuff the cold mixture loosely enough that the casing can bend. Twist into 14 cm links, prick only visible air pockets with the sanitised needle, and put finished links back below 4°C immediately.

   

8. 08

   Dry only under refrigeration

   Arrange links on a rack over a tray, uncovered in a refrigerator at 0–4°C for 12–18 hours, turning once. Do not hang raw sausage at room temperature; freeze if not cooking within 24 hours.

   

9. 09

   Covered water-pan simmer

   Lay sausages in a skillet with 120 ml water. Cover and simmer over medium-low for 8 minutes, turning once, so the centres heat gently without the sugary casings scorching.

   

10. 10

    Brown, rest, and serve

    Uncover and let the water evaporate. Add 5 ml oil and turn until browned and every centre reaches 71°C. Rest 3 minutes, slice, and serve with raw garlic separately.