Comprehensive Recipe: Traditional Kaoliang (Sorghum) Sausage and Pingtung Specialty 'Shao Ma Dan' (Fried Sweet Potato Balls)
ID: 33f82c16...
This video takes viewers inside a sausage factory, revealing the complete production process of traditional Kaoliang sausage, from selecting lean shoulder pork and removing fascia to seasoning with Chinese medicinal herbs and sorghum liquor, followed by stuffing and drying. Additionally, we visit a local Pingtung food stall to taste 'Shao Ma Dan,' a popular dessert featuring a golden, crispy exterior with a sweet peanut filling.
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🍳 Cooking Flow
[Kaoliang Sausage] Trim the fascia from the front shoulder pork, grind the lean meat and hind leg fat, then mix with a sauce made of rice wine, Kaoliang liquor, and Chinese herbal powder. → [Kaoliang Sausage] After marinating the meat mixture overnight in the refrigerator, stuff it into cleaned natural pork casings, bake at 55°C for 2 hours to dry, and vacuum seal after cooling completely. → [Shao Ma Dan] Wrap peanut filling into sweet potato dough, coat the exterior with white sesame seeds, and deep-fry in warm oil while pressing gently with a skimmer until puffed and golden brown.
Cooking Steps
Brief Cooking Order
[Kaoliang Sausage] Trim the fascia from the front shoulder pork, grind the lean meat and hind leg fat, then mix with a sauce made of rice wine, Kaoliang liquor, and Chinese herbal powder. → [Kaoliang Sausage] After marinating the meat mixture overnight in the refrigerator, stuff it into cleaned natural pork casings, bake at 55°C for 2 hours to dry, and vacuum seal after cooling completely. → [Shao Ma Dan] Wrap peanut filling into sweet potato dough, coat the exterior with white sesame seeds, and deep-fry in warm oil while pressing gently with a skimmer until puffed and golden brown.
Introduction
This video takes viewers inside a sausage factory, revealing the complete production process of traditional Kaoliang sausage, from selecting lean shoulder pork and removing fascia to seasoning with Chinese medicinal herbs and sorghum liquor, followed by stuffing and drying. Additionally, we visit a local Pingtung food stall to taste 'Shao Ma Dan,' a popular dessert featuring a golden, crispy exterior with a sweet peanut filling.
Step 1
[Kaoliang Sausage] Cut the selected front shoulder pork into pieces and carefully trim off excess ligaments and fascia to ensure a better texture.
Step 2
[Kaoliang Sausage] Place the lean meat into a meat grinder, using a medium-hole plate to grind it while retaining some bite; grind the hind leg fat separately using a smaller-hole plate to prevent it from turning into oil.
Step 3
[Kaoliang Sausage] Prepare the sauce. First, pour the dry Chinese herbal powder into the mixture of rice wine and Kaoliang liquor and stir thoroughly.
Step 4
[Kaoliang Sausage] Add the ground lean meat, fatty meat, and the blended Kaoliang-herbal sauce into a mixer, and mix until well combined.
Step 5
[Kaoliang Sausage] Place the evenly mixed sausage meat into the refrigerator to marinate overnight, allowing it to fully absorb the flavors.
Ingredients List
Important Notes
Kaoliang sausages use the front shoulder meat, which is active and has a more tender texture. Lean meat and fat should be ground separately using different plates; the fat should be ground with a smaller hole plate to prevent it from becoming overly oily or greasy. 💡
The Chinese medicinal powder for seasoning is a dry powder; it must be thoroughly mixed with the liquor before being added to the meat, as sprinkling it directly into the meat can cause uneven distribution and clumping. ⚠️
Do not package the sausages immediately after baking; they must be cooled completely using an electric fan. If vacuum-packed while warm, the sausages can easily spoil or sour. 🍳
Distinguishing natural casings from artificial (collagen) casings: natural casings have visible fibrous edges (hairs) on the sides and have a snappy, elastic texture that doesn't stick to the teeth. 👥
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