Complete recipe list for Cantonese sausage
Release time : 12/26/2025 09:30:02
Guanzhou sausage is an authentic Cantonese dish from Guangdong, China.
The appearance of the Guangdong sausage is beautiful, bright color, strong aroma, delicious taste, tender meat.
Moreover, Guangdong sausages come in a variety of colors and types. They mainly include light soy sauce sausages, dark soy sauce sausages, dried duck sausages, salted gold and silver sausages, pig heart sausages, lean pork sausages, oyster sauce sausages, fresh shrimp sausages, egg yolk sausages, rose pork sausages, beef sausages, chicken sausages, duck meat sausages, shiitake mushroom sausages, squid sausages, and Dongguan-style cured sausages among dozens of other varieties.
The recipe for Guangshen sausage is very complex, but it has all the characteristics of sausage recipes.
Ingredients: Lean and fatty pork, with a ratio of 2 parts lean to 8 parts fat. The finished product is pig intestine casings. 50-degree alcohol, sugar, salt, soy sauce, and dark soy sauce. Method: First step: Cut the 2 parts of fat into small pieces the day before and wash them in 80-degree water to remove surface oil. Then, mix with 80-degree alcohol, sugar (you can add more), and salt. Let it be cured overnight.
Step Two: The day before, cut the 8 pieces of lean meat into small pieces and marinate them with cooking wine, sugar, and salt. You can add a bit more to the marinade than usual for an overnight curing process. The next day, mix the fatty meat with the marinated lean meat.
Step 3: Soak the dried intestinal casing in warm water to soften it, then rinse it with clean water and squeeze out the moisture before using.
Step Four: Fill the intestines with both fat and lean meat, press down the meat with chopsticks until it's full, and remember to insert some pins at the top.
Step 5: After the slit, rinse it with about 50℃ hot water, hang it in the sunlight for three days, then put it in a cool and ventilated place for four days until the skin is rough and hard, then you can eat it.
The recipe for Guangshou sausage pot-bake rice is a typical dish of Guangshou sausage and is a specialty of the Cantonese cuisine.
Let's get started quickly! 1) First, soak the dried shiitake mushrooms in warm water at about 40 degrees for half an hour. After softening, rinse them thoroughly and prepare them by cutting them into slices.
Rinse the rice and place it in clean water, letting it soak for half an hour.
2) When soaking the shiitake mushrooms and rice, put the cured meat and sausage in a steamer and steam for 20 minutes. Then cut the cured meat and sausage into pieces to be used later.
3. Cut the broccoli into small pieces and clean it, then blanch in boiling water seasoned with salt and oil for half a minute, remove from the water, rinse with cold water for one minute, drain and set aside.
4) Pour soy sauce, kecap manis, monosodium glutamate, salt, sugar and chicken essence into a bowl, mix well and set aside.
5) Put the soaked rice into a pot and pour in water (the level of the water is about equal to the first joint of your index finger), then bring it to a boil over high heat, turn down to low heat, add vegetable oil and stir well, cover with lid and cook for about 10 minutes.
When the water is nearly dry, put in slices of cured sausages, dried meat and mushroom slices then cover with lid and simmer on low heat for 10 minutes.
7) Before consuming, drizzle the sauce over and add the sautéed broccoli, mix thoroughly to serve.
Can Guangzhou sausage be eaten raw? Guangzhou sausages should not be eaten raw, as they may cause diarrhea if consumed by someone with poor gastrointestinal health.
The ingredients used for making Cantonese sausage, including pork, are all raw, and even after drying, they remain semi-finished products.
So don't eat Guangs-style sausage raw, or you'll get sick.
For your health, it's essential to thoroughly steam the Guangdong sausage before consuming.
Sausages, including the Guangzhou variety, are also sausages and naturally have the same common issues as sausages, which is that they pose significant health hazards.
Smoked sausage contains one of the three major carcinogens, nitrate.
Nitrites have significant antiseptic and coloring effects, but they are very harmful to the body.
If a large amount of nitrate is ingested in one go, it will lose the function of carrying oxygen in the blood and lead to hypoxia, resulting in symptoms of poisoning.
In severe cases, fainting may occur. Without timely resuscitation, there is a risk of life-threatening conditions.
Smoked sausage contains a large amount of preservatives, which will increase the burden on the liver.
Please note that the medical information provided in this text is for reference only and should not be used for medical diagnosis or treatment.
In case of discomfort, it is advised to seek medical attention immediately. The diagnosis and treatment should be based on the professional medical examinations conducted in person.