Lorna did it again. She amazed the cooking club by showing us how to make Taiwanese Pork Sausage. The Taiwanese Pork Sausage was fragranted with cinnamon. It is not the regular cinnamon powder we normally used for baking. Lorna bought the cinnamon powder from Chinese herbal shop (known as ‘yoke kwai’ in Cantonese). It is quite an expensive herb as two teaspoons cost $7.
The Taiwanese Pork Sausage can be baked, pan fried or grilled. The photo below is the baked version.
- 13 lbs port butt (ask the butcher to cut 12 lbs into small cubes and the remaining pound minced)
- 2 1/2 cups sugar
- 1 cup rice wine
- 2 teaspoons cinnamon powder
- 4 1/2 tablespoons salt
- 1/2 cup garlic powder
- sausage skin (enough for 60 sausages)
- 1 to 2 tablespoons of Taiwanese Soy Sauce Paste (optional)
Lorna bought the sausage skin which is the pig small intestines from this meat shop in North Burnaby.
- Supreme Meat Company Ltd
- 1725 McDonald Ave
- North Burnaby
The sausage skin is preserved in salt and has to be rinsed thoroughly before use. Any remaining sausage skin can be preserved in salt and stored in the refrigerator for a few months.
Click on the link below for the instructions.
Marinate the meat with the sugar, salt, garlic powder, cinnamon powder and rice wine overnight in the refrigerator.