Spring Festival Banquet: Sichuan spicy sausage

Spring Festival Banquet: Sichuan spicy sausage

Introduction:

"A string of sausages just made are hung there, forming a traditional" New Year picture "full of strong new year flavor. This is the flavor of home, but also the flavor of new year."

Production steps:

Step 1: soak the pickled casings in water for 30 minutes, rub them repeatedly for 3-4 times, wash off the salt on the surface, and soak them in water for standby.

Step 2: pepper, hemp pepper, dried pepper, small heat baked incense, Sheng out.

Step 3: grind the powder by hand.

Step 4: cut the pork into small pieces.

The fifth step: meat, then add salt, sugar, chili noodles, pepper, noodles, soy sauce, Baijiu and liquor.

Step 6: stir well, cover with plastic film and marinate for 1 hour.

Step 7: put the casing in the enema funnel, leave a little space, and tie a knot to seal it.

Step 8: put the meat in the funnel, press it into the soft casing, and tie it with cotton thread every other section.

Step 9: after filling the whole sausage, clean the surface with warm water, and prick some small holes on the surface with toothpick to facilitate ventilation.

Step 10: dry it in a cool and ventilated place, avoid direct sunlight and dry it naturally.

Step 11: after about 7-10 days, steam or cook, slice and stir fry.

Materials required:

Rump tip: 4000g

Salt: 80g

Dried pepper: 150g

Pepper: 50g

Pepper: 5g

Sugar: 10g

Highly Baijiu: 80 ml

Soy sauce: 30 ml

Pickled casings: right amount

Note: 1. Pork is generally used for processing sausage, especially the back leg and front sandwich meat. Because the meat in these two places is thin and tight. The ratio of lean meat to fat meat for processing sausage is generally 3:7 or 2:8. The meat is compact, the lean meat is not old, and the fat meat is not greasy. 2, sausage Baijiu is mostly salted, dried, online shopping or meat market. The casing needs to wash the salt on its surface with water, and add some liquor to soak and remove the fishy smell, so the sausage will be more fragrant. 3. After seasoning, you can heat up a piece and taste it, which is more sure. Choose special hemp, medium hemp and micro hemp according to their own preferences. 4. Pepper and Zanthoxylum bungeanum taste better when they are used before flavoring. 5. Seasoning and salting meat must be mixed evenly to make it taste better. 6. The meat that is poured into the casing needs to be driven down continuously by hand to make it full of the casing. This process is rather laborious. If there is a tool to pour sausage, it will be easier. When the casing is almost full, push the meat into the casing with chopsticks to ensure that the upper and lower parts of the casing are full, and finally tie the casing to seal. 7. After the sausage is full, use cotton thread to divide it into sections, and tie tightly with thread between each section. Use toothpick to tie some small holes on the surface of the sausage to facilitate ventilation. Otherwise, the sausage is easy to scatter when cooking. 8. Good sausage hanging in a cool and ventilated place, avoid direct sunlight, otherwise easy to deterioration. Once the moisture of sausage is dried and the surface begins to wrinkle, it can be eaten. If it is dried for a long time, the sausage will dehydrate and the taste will become dry. 9. If you learn how to make spicy sausages, you can draw inferences from one instance. Instead of using pepper and Chinese prickly ash, you can increase the proportion of white sugar, which is the classic Cantonese sausage. No matter what kind of sausage is made, it is suggested that the ratio of fat to lean meat should be controlled at 3:7. The sausage made in this way is tender and juicy, and it will not produce firewood whether steamed or fried. 10. Conditional words, can use wood chaff, pine branch smoked roast, sausage taste more fragrant.

Production difficulty: Advanced

Craft: Skills

Production time: several days

Taste: spicy