Homemade Safe Grilled Sausages

Freshly baked homemade sausages, glistening with oil and emitting a tantalizing aroma, waft towards your nose. First, bite into the thin, resilient casing; a satisfying "squeak" releases the juicy, meaty filling. Inside, tender meat chunks offer a chewy texture, while the fatty bits create a soft, creamy sensation on the tongue. The version mixed with corn kernels offers a sweet flavor that blends perfectly with the savory meat; the version with glutinous rice adds a sticky, chewy texture, each bite bursting with flavor. The savory taste is subtly sweet, offering the springy texture of meat and the soft aroma of grains. Oily yet not greasy, the warm aroma when eaten hot is irresistible, making you want to eat several. Even when cold, the firm, meaty flavor remains, becoming more delicious with each chew. This delicious flavor is not only tempting, but also gives you peace of mind—it's a simple, home-style recipe without any "technological or grueling" additives. The meat is fresh, carefully selected from the best cuts, not some scraps of meat of dubious origin. It's pure, unadulterated flavor from start to finish. It's satisfying and delicious, perfect for breakfast with porridge or sandwiches, or a guilt-free snack. It's comforting and satisfying no matter when you eat it. To recreate this delicious and reassuring flavor, remember to thoroughly understand the final steps: separate the lean and fatty parts of the meat, mix the filling until it stands upright on chopsticks, soak the sausage casings in alcohol to remove any unpleasant odor... Follow these details, and you're 100% guaranteed to replicate this wonderful flavor.

Ingredients

Steps

Processing the fatty meat: Separate the pork leg meat containing fat and lean meat and cut it into pieces. Put the fatty meat directly into a meat grinder and grind it into a paste.
Preparing lean meat: Don't use a meat grinder! Chop the lean meat into small pieces yourself (it has a chewy texture; grinding it into a paste makes it taste like porridge and has no texture).
Soaking glutinous rice: Soak glutinous rice (only used for making glutinous rice sausage) overnight. If it's hot, put it in the refrigerator to soak (soaking at room temperature will easily cause it to turn sour and spoil).
Filling preparation: Place the minced fatty meat and chopped lean meat in a large bowl, add sausage seasoning.
Add ice water: Add ice water in 3 batches, 1/3 each time, stirring until the meat has absorbed all the water before adding the next batch. Stir in one direction the whole time until the meat becomes sticky and a chopstick can stand upright when inserted (this is called "developing elasticity", which is the key to bouncy texture! If you don't develop elasticity, the meat will fall apart when cooked).
Adding Optional Ingredients: If making glutinous rice sausage, add the soaked glutinous rice and corn after the meat is minced (mincing the meat first and then adding the glutinous rice ensures the meat is sticky enough to coat the rice). Refrigerate the prepared filling for 4 hours/overnight (to allow the seasonings to infuse and the meat to become firmer).
Preparing the sausage casings: First, rinse off the salt from the casings, then rinse several times under running water (the salt on the casings is for preservation and must be rinsed off, otherwise they will be too salty), see video. Soak in high-proof liquor (around 50 degrees) for half an hour (to remove the fishy smell from the casings), then rinse thoroughly after soaking.
Filling: Tie a knot at one end of the sausage casing, then put the whole casing on the sausage stuffer. Don't fill it too full, just fill it to about 60% full (the meat filling will expand when boiling/steaming, and filling it too full will cause it to burst). See video.
Smooth evenly: After filling, gently smooth the filling with your hands to ensure it is evenly distributed inside the casing, avoiding local bulging or sinking.
Tying the string and making ventilation holes: Tie a section of string after each section is filled (tie it to the length you want to eat, for easy eating later). After tying, use a toothpick to poke several holes in the casing (to release air in advance, otherwise the air in the casing will burst the sausage when heated, like Rong Momo pricking Ziwei a few times~).
Steaming sausages: After the water boils, turn to low heat. Steam pure meat sausages for 25 minutes, or sausages with glutinous rice for 35 minutes. After steaming for 15 minutes, lift the lid and poke the sausages a few more times with a toothpick (the meat filling will release water/gas during heating, and poking holes can prevent them from bursting).
Put the sausage in cold water and cook it slowly over the lowest heat (watch the video to see the progress, don't let the water boil! High heat will burst the casing, otherwise you will end up with a pot of meat soup/glutinous rice porridge). Cook for about 20 minutes, and then use a toothpick to clean it. Cook for 50 minutes to 1 hour, and it is cooked when it floats to the surface.
It can be pan-fried, baked, or eaten directly (it's not salty, so it's also suitable as a snack), and it's a great accompaniment to breakfast. Resist the urge to eat too much, because it will make you fat!
Storage: Leftovers: Can be frozen for up to 1 month, refrigerated for a maximum of 3-5 days (don't refrigerate for too long, they will spoil easily).
Please read the precautions first: Complete Guide to Making 3-Jin (1kg) Sausage Filling (Including Recipe + Seasonings + Key Precautions) I. Filling Recipe (Total 3kg Filling) 1. Meat and Rice Mixed Filling: Use 2kg of meat with 400g of dried glutinous rice (about 500g after soaking) and 250g of corn kernels, mix well. 2. Pure Meat and Black Pepper Filling: Use 3kg of meat directly, season with black pepper later, no need to add glutinous rice or corn kernels. II. Seasoning Pairing Details You can choose to buy ready-made seasoning packets, or you can mix your own. When mixing your own, please note: Do not add black pepper powder if making five-spice flavor, and do not add five-spice powder or white pepper powder if adding black pepper powder to avoid flavor clashes. III. Key Precautions 1. Meat Preparation: Choose leg meat with a 2:8 ratio (2 parts fat, 8 parts lean). Grind the fat into a paste and chop the lean meat into small pieces. Do not reverse the ratio, otherwise the sausage will be dry and greasy. 2. Filling Preparation: Add ice water three times, stirring in one direction until a chopstick inserted into the filling stands upright. This step determines the chewy texture of the sausage and is crucial. 3. Casing Preparation: Rinse off surface salt, soak in 50-degree white liquor for half an hour, then rinse thoroughly. This step is essential to remove any unpleasant odor. 4. Sausage Stuffing Techniques: Fill the casings to a maximum of 60-70% full (they will expand after heating; overfilling will cause them to burst). After stuffing, gently smooth the filling with your hands to ensure even distribution and prevent localized bulging or sinking. 5. Gas Relief: After stuffing, prick the sausages with a toothpick to create several holes. Prick them again after 15 minutes of steaming. Sausages release gas quickly when heated; insufficient pricking can lead to bursting. 6. Cooking Requirements: Steam over low heat. Steam pure meat filling for 25 minutes, or filling with glutinous rice for 35 minutes. Boil in cold water at a gentle simmer; avoid high heat, otherwise the sausage will disintegrate into broth or porridge.