Guan Chang Recipe

Minced pork: Ground pork that forms the base of the sausage.

Pork fat: Adds richness and moisture to the sausage.

Soy sauce: Provides a salty and umami flavor.

Sugar: Balances the savory elements with a hint of sweetness.

Salt: Enhances the overall flavor of the sausage.

Five-spice powder: A blend of spices that adds depth and complexity.

Sausage casing: The outer layer that holds the sausage mixture together.

When mixing the minced pork and pork fat, ensure that the ingredients are well-chilled. This helps maintain the texture and prevents the fat from melting too quickly during the mixing process. Additionally, when stuffing the sausage casing, avoid overfilling to prevent the casing from bursting. Use a gentle, consistent pressure to achieve evenly stuffed sausages.

• minced pork - Substitute with ground chicken: Ground chicken has a similar texture and can absorb flavors well, making it a suitable substitute for minced pork.

• diced pork fat - Substitute with diced bacon: Diced bacon provides a similar fat content and adds a smoky flavor that complements the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor profile.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good substitute for sugar.

• salt - Substitute with sea salt: Sea salt has a similar salinity and can be used in the same quantity as regular salt.

• five-spice powder - Substitute with garam masala: Garam masala has a complex flavor profile that can mimic the depth of five-spice powder.

• sausage casing - Substitute with rice paper: Rice paper can be used to wrap the mixture, providing a similar texture once cooked.

• Allow the sausages to cool completely after steaming. This helps prevent condensation, which can lead to freezer burn.

• Wrap each sausage individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents them from sticking together.

• Place the wrapped sausages in a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of their storage time.

• Store the sausages in the coldest part of your freezer, ideally at 0°F (-18°C) or lower. This helps maintain their quality and flavor.

• For short-term storage, keep the sausages in the refrigerator. They can last up to a week when stored in an airtight container or wrapped tightly in plastic wrap.

• When ready to use, thaw the sausages in the refrigerator overnight. This slow thawing process helps retain their texture and flavor.

• If you're in a hurry, you can also thaw the sausages by placing them in a sealed plastic bag and submerging them in cold water. Change the water every 30 minutes until thawed.

• Once thawed, reheat the sausages by steaming, grilling, or pan-frying until they are heated through. Avoid microwaving as it can make them rubbery.

• For the best flavor and texture, consume the sausages within 2-3 months of freezing.

• Steaming Method: Place the leftover Guan Chang sausages in a steamer basket over boiling water. Steam for about 10-15 minutes until they are heated through. This method helps retain the moisture and flavor of the sausages.

• Pan-Frying Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the sliced Guan Chang sausages and cook, turning occasionally, until they are heated through and slightly crispy on the edges, about 5-7 minutes.

• Microwave Method: Place the Guan Chang sausages on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Guan Chang sausages on a baking sheet and cover with aluminum foil. Bake for about 10-15 minutes, or until heated through. This method is great for reheating larger quantities.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the Guan Chang sausages in a vacuum-sealed bag and submerge in the water bath for about 30 minutes. This method ensures even reheating without overcooking.

• Grilling Method: Preheat your grill to medium heat. Place the Guan Chang sausages on the grill and cook for about 5-7 minutes, turning occasionally, until they are heated through and have nice grill marks.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Guan Chang sausages in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the minced pork, pork fat, soy sauce, sugar, salt, and five-spice powder thoroughly.

• Sausage stuffer: Essential for stuffing the pork mixture into the sausage casing efficiently.

• Sausage casing: This holds the sausage mixture together and gives it its shape.

• Steamer: Necessary for steaming the sausages to cook them evenly and thoroughly.

• Knife: Use this to slice the sausages after they have cooled.

• Cutting board: Provides a safe and clean surface for slicing the sausages.

• Measuring spoons: Ensures accurate measurement of soy sauce, sugar, salt, and five-spice powder.

• Scale: Useful for measuring the exact amount of minced pork and diced pork fat.

• Large pot: If you don't have a dedicated steamer, you can use this with a steaming rack.

• Steaming rack: Fits inside the large pot to hold the sausages above the water level during steaming.

Prepare ingredients in advance: Measure and mix minced pork, pork fat, soy sauce, sugar, salt, and five-spice powder ahead of time.

Use a food processor: Quickly combine the minced pork and pork fat using a food processor for a uniform mixture.

Pre-soak the casing: Soak the sausage casing in warm water while preparing the meat mixture to save time.

Batch process: Stuff multiple sausages at once using a sausage stuffer to streamline the process.

Steam multiple sausages: Steam several sausages simultaneously to reduce cooking time.