Meats and Sausages
Harbin Red Sausage
Harbin Red Sausage has been manufactured in Harbin, the capital of Heilongjiang province in the northeastern area of China. The province shares the border with Russia and in 1900’s many Russians, Poles and Lithuanians escaped horrors of war in their countries and settled in Harbin. They brought their own cuisine and sausage making skills and Harbin is renowned for its culinary dishes. In March 1909, a Russian immigrant, Ivan Yakovlevich Churin established “Churin’s Sausage Factory and started production of northeastern style sausages employing Lithuanian staff. Harbin Red sausage is a typical cured and smoked pork sausage as they were made in Poland or Lithuania. The sausage was commonly called “Li Dao Si” sausage, some called it “Kazakh red sausage”, and became enormously popular with locals. In time, the sausage became popular all over China and in other southeastern Asia countries.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 700 g | 1.54 lb |
| Pork back fat or hard fat trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Black pepper | 2.0 g | 1 tsp |
| Potato starch | 10 g | 2 tsp |
| Garlic | 3 g | 1 clove |
| Nutmeg | 0.5 g | 1/4 tsp |
| Cumin | 0.5 g | 1/4 tsp |
| Cardamom | 0.3 g | 1/5 tsp |
| Water | 90 ml | 3 oz fl |
Instructions
- Cut meat into 25 mm, (1”) cubes. Cut fat into ½” 12 mm, (½”) cubes. Keep separately.
- Mix fat with 6 g (1 tsp) of salt, pack firmly and place in refrigerator for 72 hours. Cover with a clean cloth. Sodium nitrite (Cure 1) is not added to fat because fat does not contain myoglobin and sodium nitrite does not react with pure fat.
- Mix meat with 12 g salt (2 tsp) and ½ tsp of Cure 1. Pack firmly and place in refrigerator for 72 hours. Cover with a clean cloth.
- Grind meat with 6 mm (1/4”) plate. Grind fat with 6 mm (1/4”), but keep separately.
- Mix (knead) ground meat with spices adding slowly water until meat paste becomes sticky. Add fat cubes and mix all together.
- Stuff firmly into 36 mm hog casings forming 20 cm (8”) links.
- Hang sausages at room temperature for 60 minutes. Preheat smokehouse.
- Place sausages in smokehouse and smoke for 2 hours at 48-60° C (120-140° F). Use hardwoods like alder, beech, oak or fruit and nut trees.
- Cook in water at 80° C (176° F) until sausages reach 72° C (160° F) temperature inside what should take about 35 minutes.
- Place for 10 minutes in cold water.
- Cool in air, then refrigerate.
Notes
This is a ready to eat, fully cooked sausage.
