Homemade Chinese sausage | 自製臘腸 | Lap Cheong

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Making your own Chinese sausage is actully not hard,just that you need time!I like making my own sausage as it has no preservatives,and also you can control how much fat you gonna put into your sausage.

自家製臘腸其實一點也不難，主要的是要花上時間和心機，我喜歡自家製臘腸 ，因為沒有防腐劑還有可以控製臘腸的脂肪比例，可以吃得健康一點

Chinese sausage( for making about 30 pieces)
Ingredients:
9lb pork shoulder (Fat:meat ratio - 2:8)
1lb pork fat(you can skip this with 1lb pork shoulder if you want your sausage more lean)
100g salt
280g sugar
15g minced ginger
40g soy sauce
1 tablespoon white pepper powder
3 pieces red bean curd
1 tablespoons red bean curd sauce
120g vodka

自製臘腸(約30條)
材料：
豬肩肉9磅(脂肪比例:肉-2:8)
豬脂肪1磅(如果覺得太肥可以用1磅豬肩肉代替)
鹽100克
糖280克
薑蓉15克
豉油 40克
白胡椒粉 1湯匙
南乳3塊
南乳汁1湯匙
伏特加酒120克


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#Chinesesausage
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