Chinese Sausages

Name: Chinese Sausages
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Chinese
Ingredients: 5 kg pork ( , lean meat vs fat=7:3); 3 meters sausage skin ( , natural or synthetic); 30 g salt ( , curing salt); 150 g rock sugar ( , well smashed); 30 g Chinese white spirit ( , In cantonese cuisine, people love to use rose wine); 20 g ground pepper; 1/2 cup light soy sauce ( , Note1); 60 g to 75g salt ( , curing salt); 150 g chili pepper powder; 50 g freshly ground Sichuan peppercorn powder ( , or whole seeds); 50 g rock sugar ( , well smashed); 50 g Chinese white spirit; a special sausage stuffing tool or funnel and chop stickers for stuffing the sausage; needle ( , pricking the sausages to release trapped air); Scissors and cotton lines for tying the sausages; Clean cloth ( , drying the sausages after hot water washing)