Classic Harbin Red Sausage

Name: Classic Harbin Red Sausage
Prep time: 60 min
Cook time: 90 min
Yield: 10 servings
Cuisine: heilongjiang china
Ingredients: 2 kg pork shoulder, coarsely ground; 500 g pork fat, coarsely ground; 50 g salt; 10 g black pepper, freshly ground; 5 g garlic powder; 3 g paprika; 2 g sodium nitrite (curing salt); 50 ml vodka; Hog casings, rinsed

Recipes with Harbin Red Sausage

A traditional recipe for making authentic Harbin Red Sausage, a smoked pork sausage with a unique flavor profile.

Prep Time

60 min

Cook Time

90 min

Servings

Difficulty

Medium

Ingredients

2 kg pork shoulder, coarsely ground
500 g pork fat, coarsely ground
50 g salt
10 g black pepper, freshly ground
5 g garlic powder
3 g paprika
2 g sodium nitrite (curing salt)
50 ml vodka
Hog casings, rinsed

Steps

Combine all ingredients in a large bowl and mix thoroughly until well combined.

Stuff the mixture into hog casings using a sausage stuffer.

Tie off the ends of the sausages and prick them with a needle to release any trapped air.

Hang the sausages in a cool, dry place for 24 hours to dry.

Smoke the sausages with hardwood chips (like applewood or hickory) at 70-80°C (160-180°F) for 1.5-2 hours, or until they reach an internal temperature of 68°C (155°F).

Cool the sausages completely before storing in the refrigerator.

Tips

Ensure the meat is very cold before grinding to achieve the best texture. Using a meat thermometer is crucial for ensuring the sausages are cooked to a safe temperature. Adjust the spices to your preference.