Homemade pork sausage

Homemade pork sausage

Introduction:

"It's winter. It's a good time to make homemade sausage. The best choice of pork is the proportion of fat and lean meat, which is 37 Kai or 46 Kai, because the lean meat is lack of oil and will be dry and hard. With the addition of fat meat, the sausage will be soft and hard, fragrant and moist. The casings used are more convenient to be salted. Soak in water for about 10 minutes before use. Do not soak all the casings in water at one time. The casing soaked in water should not be kept for a long time. Take it as you like. The salted casings will keep in the refrigerator for a year. The enema tool can be special or self-made with a drink bottle. A small stick with the thickness of thumb is better for filling the meat into the casing. When enema, prepare a long sewing needle or sharp toothpick to release a large amount of gas generated in the process of enema. After filling, divide the enema into even sections with a small rope, tie it up, find a stronger shelf to hang it up, and put it in the shade to dry or in the shade. When the skin is wrinkled and the middle is hardened, you can cover it with a bag and continue to hang there. If the ventilation effect is good, you can eat it in 10 and a half days. Take off the sausage, cut off the quantity you want, wash it with clean water, put it on a deep and large plate, steam it in the pan, cool it in the air, then pour out the excess soup, slice it and eat it, both hot and cold. "

Production steps:

Step 1: cut the pork into dices about 1 cm in size

Step 2: add all the seasonings and stir them evenly by hand. The seasonings can be adjusted according to your own taste. Those who like spicy food can also add chili powder to mix well

Step 3: take an appropriate amount of salted casings and roughly estimate the amount of meat to be filled

Step 4: soak in clean water for 10 minutes, and pour water from the mouth of the casing to the faucet, which not only has a cleaning effect, but also makes the enema more smooth

Step 5: prepare the enema tool. My family used a special trumpet, but the feeding port was too small, so I used a mineral water bottle to cover the outside, put the casing on the long mouth of the trumpet, and don't tie the mouth first. After the pork is poured in, the air is discharged, and then the mouth is tied

Step 6: use a needle or a sharp toothpick to let out the excess air in the process of enema

Step 7: fasten it with a small rope and hang it in a cool and ventilated place. When the skin is wrinkled, the inside is hardened and the color is darker, it can be processed and eaten

Step 8: prepare the sausage according to the amount of food. After cleaning, put it on the steamer. Steam it for about 40 minutes after boiling. Use the bigger or deeper dish first, because during the steaming process, there will be juice precipitation

Step 9: steamed sausage, pour out the excess soup on the plate, slice, eat hot and cool, eat evenly, eat directly or make pan rice, fried rice is also very good!

Step 10: the homemade sausage is clean and hygienic. There are not so many spices and additives. It's very convenient to take it as you like. In addition, the new year is coming, do more, when visiting friends and relatives, carrying a few pounds, is also a good gift yo!

Materials required:

Pork: 5000 G

Soy sauce: 200g

Oyster sauce: 100g

Baijiu: 200 grams

Salt: 40g

Sugar: 100g

Salted casings: right amount

Note: the seasoning ratio is only a reference, please adjust it according to your own taste! The display here is just a kind of production instructions. I want to share the fun of homemade sausage with you.

Production difficulty: ordinary

Craft: Skills

Production time: several days

Taste: salty and fresh