Guan Chang

Guan chang, or fried filled sausage, has been a popular snack in Beijing since the Ming Dynasty (1368-1644). The sausage is made with starch, minced meat and spices. It is first steamed and then cut into cubes and fried.

Calories: 270

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Nutritional information

Meats	Metric	US
Pork	700 g	1.54 lb
Flour	300 g	0.66 lb

Ingredients per 1000g (1 kg) of meat

Salt	12 g	2 tsp
White pepper	1.0 g	1/2 tsp
Sugar	15 g	1 Tbsp
Nutmeg	0.5 g	1/4 tsp
Ginger	0.5 g	1/4 tsp
Garlic, smashed	3.5 g	1 clove
Soy sauce	5 ml	1 tsp
Rice wine	15 ml	1 Tbsp

Instructions

Grind pork through 1/4” (6 mm) plate.
Mix ground meat with salt and sugar.
Mix spices with soy sauce and wine and pour over the meat. Add flour and mix all well together.
Stuff into 32 mm hog casings.
Place in a boiling water and cook at 80° C (176° F) for 30 minutes.
To serve cut the sausage into cubes and fry.

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