Pour your own sausage
By LindaJast
Ingredients: salt,liquor,front leg meat,chili powder,pepper powder,shisanxiang
Recipe Recommendations
- front leg meat 10 pounds
- salt 250g
- shisanxiang 45g
- chili powder 200g
- pepper powder 50g
- liquor 200g
Steps for Pour your own sausage
1
Stir fry dried peppers over low heat to change color, let cool, and grind them into paprika powder with a cooking machine.
2
Stir fry the pepper over low heat to change color, let cool, and grind it into pepper powder with a cooking machine.
3
45g of thirteen fragrant powder.
4
Salinate a pack of casings, wash off the salt, and soak in water for ten minutes.
5
An enema tool, none can be made with mineral water bottles.
6
Ten kilograms of pork with a fat-to-lean ratio of 2:8 are cut into slices with a little thickness.
7
Add a pack of 45g of Shisanxiang powder, 200g of chili powder, 50g of pepper powder, 250g of salt, and 200g of white wine to the meat, mix well, and marinate for 4 hours.
8
Put the casing on the enema tool and stuff the pork in. The casing will be pierced while pouring to prevent the casing from bursting.
9
After filling a section, tie it with cotton thread and divide it into sections of sausage.
10
Hang the filled sausage in a sunny and ventilated place, dry it for more than a week, and you can eat it.