Homemade Cantonese Sausage~

Homemade Cantonese Sausage~

Introduction:

"Sausages are called sausages in our hometown. It's because it tastes good. I remember when I was a child, my mother would always make some sausages we like to eat. Air dried, steamed and sliced. It's really delicious. Now I grow up and work in other places. Although I can buy sausages in the vegetable market at any time, I don't have the unique flavor that my mother makes. Some time ago, I was very idle. I saw that there were sausage casings on the market. I just want to make mom's version of delicious sausage by myself. I don't want to talk much. Let's take a look at the production process. "

Production steps:

Step 1: peel and wash the fresh meat.

Step 2: cut into slices of mahjong size. (two fat and eight thin)

Step 3: prepare to finely chop ginger and scallion.

Step 4: cut ginger and scallion into small pieces and add them to the sliced meat. At the same time, add other ingredients mentioned above to the sliced meat.

Step 5: mix the meat evenly. Marinate for 30 minutes.

Step 6: wash the casings when you buy them. Rinse them with water connected to the faucet.

Step 7: I don't have a sausage machine. I have to think of my own way. (it's made of mineral water bottle. Put the casing on the bottle mouth and tie it tightly with cotton. It's convenient to cut open the bottle and fill the sausage.

Step 8: when filling, gently push the meat along the casing with your hand. After filling, tie the casing to your favorite length with cotton thread.

Step 9: fill all the sausages and wash the surface with warm water. Finally, puncture the air in the casing with a needle.

Step 10: hang it in a well ventilated and cool place for about 10 days, and then air dry it.

Materials required:

Fresh pork: 5 jin

Casing: appropriate amount

Ginger: a big piece

Scallion: right amount

Five spice powder: appropriate amount

Salt: 80g

Chicken essence: appropriate amount

Baijiu: 10 grams

Cooking wine: 20g

Veteran: 25g

Sugar: 35g

Note: production experience: * the best meat for sausage filling is pig foreleg. This part of meat is tender and suitable for lean and fat. * * Baijiu is a kind of antiseptic and can not be put. The amount of sugar can be added or subdivided according to the preferences of each person. **After filling, be sure to flush the surface of the casing with warm water, so that the sausage is not easy to deteriorate, and the air exhaust with needle also prevents the meat from deteriorating in the casing.

Production difficulty: simple

Craft: Skills

Production time: several days

Taste: salty and fresh