Harbin Red Sausage

Harbin Red Sausage is a traditional Chinese cured sausage celebrated for its vibrant red hue and distinctive taste. Crafted from a combination of pork and seasonings, this sausage is a staple within Northern Chinese cuisine. The preparation involves curing the meat with a unique mix of spices, followed by air-drying. This method results in a savory, slightly sweet sausage that serves as an excellent snack or ingredient in stir-fries and noodle dishes. Its appealing color and flavor make it a sought-after delicacy for those looking to experience authentic Chinese culinary traditions.

Ingredients

• 1 lb pork belly, diced
• 1/4 cup sugar
• 1/4 cup soy sauce
• 2 tbsp shaoxing wine
• 1 tbsp five-spice powder
• 1 tsp salt
• 1/4 tsp pink curing salt

Instructions

1. Combine diced pork belly, sugar, soy sauce, Shaoxing wine, five-spice powder, salt, and pink curing salt in a large bowl. Mix thoroughly to coat the meat evenly.
2. Cover the bowl with plastic wrap and marinate the mixture in the refrigerator for at least 24 hours, or up to 48 hours for a more pronounced flavor.
3. Post marination, remove the pork and shape into sausage links. Use sausage casings if available.
4. Air-dry the sausages by hanging them in a cool, dry place for 7-10 days, or until they achieve a firm texture.
5. Once dried, slice the Harbin Red Sausage and serve as a snack or incorporate into favorite Chinese dishes.
6. Store leftover sausage in an airtight container in the refrigerator for up to 2 weeks.

Keywords: Traditional, Cured, Air-dried, Authentic, Chinese

Spice Rack: Five-spice Powder, Salt, Pink Curing Salt

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---