sausage
Drinking your own sausage is easy, as long as you have enough patience.
Recipe Recommendations
- pork 10 pounds
- white granulated sugar 150 grams
- liquor 150 grams
- salt 100 grams
- spiced powder 25 grams
- Meiji Fresh Soy Sauce 50 grams
- chicken essence 25 grams
Steps for sausage
1
It is best to choose the meat of pig's hind legs for serving sausage, and it is best to have three parts fat and seven parts lean.
2
Cut the pork into small 2 cm square pieces.
3
Place the cut meat in a bowl.
4
Add seasoning.
5
Stir well with your hands.
6
Cover with plastic wrap and marinate for 24 hours to taste.
7
Wash the salt grains on the surface of the casing with warm water first.
8
Soak in warm water for more than 5 hours.
9
Put the soaked casing on the faucet to wash the inner wall of the casing (the purpose of this is to lubricate the inner wall of the casing, so that it can be filled easily when filling the meat).
10
A tool for enema.
11
Cut off the mouth of a cola cake, put the casing on it, and tie a knot at the other end of the casing.
12
Slowly stuff the marinated meat into the casing, taking care not to stuff it too tightly, as the casing will easily break.
13
While stuffing it, push the meat down with your hands.
14
After filling the casings, tie knots every 15 centimeters or so and tie them with rope.
15
Find a cool and ventilated place to hang the filled sausage and dry it (usually 4 to 7 days).
16
After cooling, place it in a fresh-keeping bag and store it in the refrigerator freezer. (Must be placed in the freezer, where long hair can easily deteriorate)
17
Put it in a steamer when eating.
18
Steam it over high heat and you can eat it.