Authentic Harbin Red Sausage with Smoked Paprika
Recipes with Harbin Red Sausage
A smoky and savory Harbin Red Sausage recipe, enhanced with smoked paprika for an extra layer of flavor. This recipe balances traditional techniques with accessible ingredients for home cooks.
Prep Time
45 min
Cook Time
90 min
Servings
6
Difficulty
Medium
Ingredients
- 1.5 kg pork shoulder, coarsely ground
- 500g pork back fat, finely diced
- 30g salt
- 10g sugar
- 5g black pepper, freshly ground
- 3g white pepper, freshly ground
- 2g smoked paprika
- 1g garlic powder
- 1g ginger powder
- 50ml soy sauce
- 50ml potato starch
- 100ml ice water
- Hog casings, prepared according to package instructions
Steps
In a large bowl, combine the ground pork shoulder, diced pork back fat, salt, sugar, black pepper, white pepper, smoked paprika, garlic powder, and ginger powder.
Add the soy sauce, potato starch, and ice water to the meat mixture. Mix thoroughly until well combined and the mixture becomes sticky. This helps bind the sausage during cooking.
Stuff the mixture into the prepared hog casings, twisting to form sausages about 15-20 cm long. Prick the sausages with a needle to release any trapped air.
Hang the sausages in a cool, dry place for at least 4 hours to allow the casings to dry slightly. This will help them smoke properly.
Smoke the sausages at a low temperature (around 60-70°C / 140-158°F) for about 1.5 hours, using hardwood chips such as apple or hickory for a rich smoky flavor.
After smoking, boil the sausages in water for about 20-30 minutes, until they are cooked through. Check the internal temperature reaches 70°C (158°F).
Remove the sausages from the water and let them cool slightly before serving. Enjoy the Harbin Red Sausage sliced as part of a meal or snack.
Tips
For a richer flavor, consider using a combination of woods for smoking. You can also adjust the amount of smoked paprika to suit your preference. Ensure the internal temperature reaches 70°C (158°F) for food safety.