Khendum's Kitchen 

Ingredients

 

Salt - 1 tsp

Sugar - 1tsp

Pork (preferably with a lot of fat, sliced 1/4 inch) - 750 gm

Sheep casing -  5 feet long 

Rice Wine or Brandy - 1 cup

Chinese Five Spices - 1 tbs 

Chilli Powder - 1tbs

Schewzan pepper - 1tbs

Oil - 

Funnel - 1 (If you are making by hand)

or use a sausage maker

 

Prep (1 hour before):

 

1. Mix the pork with all the ingredients in a large bowl cover and keep it in the refrigator for an hour.

 

2. soak the sheep casing in warm water for an hour.

 

Directions:

 

1. Oil the sausage maker funnel and set the casing in the funnel. You will need to roll the casing all the way in to the funnel and then tie a knot at the end of the casing (I would recommend cutting the casing and trying with a feet at a time).

 

2. Then pump in  the mixed meat through the sausage maker machine and the meet will start entering into the casing via the funnel, you will need to be quick to pull out the remaining casing so the casing does not break apart. The casing is very delicate so it is important to be quick with your motions.

 

3. Once all the meat is in, then pull out the casing and tie a knot and start pulling the meat and dividing the meat and tying it up after every 10 cm of length. The sausage should blow up and once you are all done you will need to pop the casing with a fork to let the air bubbles out. 

 

4. tie the entire sausage with a strong string and hang it dry outside the house. After 2 weeks you can eat it. 

 

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More Information:

 

I typically order the sheep casing from this website. You can save the extra casing for a long time in the refrigerator as it is cured in salt.