Homemade sausages
By VicentaLakin
Recipe Recommendations
- pork leg
- porcine small intestine appropriate amount
- pepper 10 grams
- Teng Jiao 10 grams
- cinnamon 10 grams
- geranyl 3 tablets
- clove 10 capsules
- Dry red chili powder 80 grams
- salt 80 grams
- white granulated sugar 30 grams
- soy sauce 40 grams
- soy sauce 10 grams
- Gaodu kaoliang liquor 60 grams
Steps for Homemade sausages
1
Eleven pounds of pig's leg is going to be skinned and three cents thinner. Too much fat gets tired of eating, if it's too thin to taste. So three cents fat and seven cents thin just fine. And when the meat is cleaned, it's just a little bit of the water, and it's as big as our daily cooking。
2
Prepare 10 grams of pepper, 10 grams of gravy, three pieces of vanilla, to be broken in the culinary machine, as delicate as possible。
3
80 grams of red pepper powder, which can be used on its own or purchased readily available. Dry chili, depending on the place of production and variety, and the degree of spicyness, I used mixed pepper powder, 40 grams of microspicy, 40 grams of spicy. Spicyness can be determined by your preferences。
4
In turn, add all the sauces to the cut meat, and flip them evenly. Picking up a night where it's cold and venomier to make it taste better. The addition of 30 grams of white sugar can do a good job, while high white wine can do a good job。
5
The pig's intestines I bought and processed for $20。
6
Cut the bottom of a bottle and keep the opening part. Do a funnel. A portion of the intestine is fixed by cotton wire at the screwdriver of the beverage. The meat's in the funnel. Put a little meat into the intestine and then put an entire intestine into the vortex, and the other part of the intestine is tied, and the flesh is slowly inserted into the intestines, and is separated by a cotton wire every second. First, an entire intestine is torn to the vortex of the funnel to ensure that the intestine is not broken in the enema at all。
7
The salami is filled with toothpicks with a flat hole in the intestine, which squeezes out the air in the intestine. Hang the sausage in the ventilator and eat in 10 days. The best temperature for making sausages is around 10 degrees。
8
It is not necessary to freeze immediately after 10 days and can be properly prolonged. When the sausage is hung, it can be kept in the freezer so that it can be kept for several months. It's delicious before it's unfrozen or steamed