Homemade chinese sausage

This is my first time making sausage. Thus, i decided not to put too much spices to it in case it turns out bad. My husband and i were quite greedy. We bought 10 Ibs of pork to make the sausage. The worst thing in this process was cutting the meat into small cube size. 10 Ibs of meat, imagine that??!! I fed up with the meat cutting after that. My husband cut the majority of the meat, quite impress!

I discovered that kitchen aid mixer can attach the sausage stuffer. Woow... it was a big help. We can stuff the sausage pretty fast. Of course, it was slow initially as we did not get use to the machine. After firsst and second trial, it became faster. After that, we hang the sausage in the garage and let it air dry. We moved them to the basement when the temperature went up. It took us more than a week before we can actually eat it.

Look at the sausage that we have made. Though they did not look as nice, the casing and the meat kind of separate, but it tastes not bad.

Maybe next year i will add more spice and sugar to it, i like it cantonese way just like the market sells.