Homemade spicy sausages
By VicentaLakin
Sausages have always liked to eat, especially spicy. My mother made it all the time. It tasted good. But this year, when my mother wasn't around, the burden of the sausages fell on me. Although it has not been done, it has also been observed that, in order to be more certain, the mother has deliberately tried to find a match of her own on the Internet, combining her own tastes for the sauce. The production process has been difficult, and it has taken half a day from buying meat to filling it. However, the final result was very good, the sausages were fragrances when they were steaming, the house was full of fragrances, especially when they were cut, they were fragrances in their mouths, and the spicy smell was so strong, they chewed more and more, they really smelled like moms
Recipe Recommendations
- pig hind legs 5000g
- casing
- refined salt 120g
- liquor 150g
- ginger 30g
- chili noodles 80g
- pepper noodles 30g
- white sugar 35g
- chicken essence 15g
Steps for Homemade spicy sausages
1
Food: Dry peppers, dried peppers, salt and intestines
2
Let's get the meat cleaned up
3
After cleaning the intestinal clothing several times, then pour water in and wash the intestinal rinse, and check if the intestinal clothing is leaking
4
the following is a concrete example of the way in which peppers are cooked and dried up into fine peppers: http://home.meishichina.com/recide-192869.html
5
cut the purified meat into little strips and put it in the sauce: salt 120g, sugar 30g, pepper 30g, pepper 80g, chicken 15g and white 150g
6
Put on a single glove to fully mix the meat with the sauce
7
Smash it
8
We'll tie the end of the blouse
9
And put the other head of the intestine into the funnel of the enema
10
Put the sauced meat in the meat grinder. Lee
11
Then put the meat in the intestinal suit
12
Squeeze the meat with your hands
13
When we're done, we'll tie it together. Okay
14
I'll fill it up
15
When it's all filled up, hangs in the balcony, drys for about half a month, sausages on their surfaces, squeezing them on their hands, but with some flexibility, not too hard to dry, dehydrated, too hard to eat, too hard to eat
16
After cleaning the sausages, they'll be evaporated in the steam pan for about 20 minutes
17
When you're fertilized, you can cut your plate when you don't burn your hand
18
Better eat it while it's hot. It'll smell betterHomemade spicy sausages Make Tips
1. Do not make the sausages too lean; a ratio of 30% fat to 70% lean meat is recommended for the best savory taste. If they are too lean, they will taste dry and hard, which affects the texture.
2. When adding seasonings, adjust them to your taste. If you prefer a sweeter flavor, add more sugar; if you can't handle spicy or numbing food, use fewer chili peppers and Sichuan peppercorns.
3. Pricking the sausages while stuffing them helps release the air inside, making the sausages firm and without air pockets.
4. The stuffed sausages are best dried inside a balcony or hung in a well-ventilated indoor area to air dry; avoid direct sunlight.
5. After the sausages are air-dried, seal them in food bags and store them in the freezer; they can be kept for up to six months.