Homemade sausages
By VicentaLakin
the old saying is little snow pickles, big snow pickles. according to the old tradition, the snow turpentine begins to be a good time for pickles and sausages. why is it that white and cold snowy air is associated with the pyrotechnic fire? that's because, in ancient times without refrigerators, meat is not easily preserved, and when snow is found, salted meat is not easily altered and can be better preserved. when you're young and rich, when you're in the snow, your family is busy making salami. a lot of people have childhood memories of a string of gravy, gravy, duck and sausages hanging under the roof. get 10 pounds of pork ready. you can't just use thin meat. the ratio of fat to skinny is three cents fat and seven cents thin. it's more greasy and delicious. it's good to add 30 g of sugar, and it's good to add 100 ml, and it's good to kill the fungus. the sausages are fragrance when they're in the steam pan, and the house is full of fragrances. the smell of salty wine and the smell of spicy spicy is also particularly strong and the smell is chewing up. so let's see how this works
Recipe Recommendations
- pork leg 5000g
- pickled casing 1 Pack
- green onions 50g
- Jiang 50g
- high-alcohol liquor 100ml
- chili noodles 60g
- pepper noodles 30g
- shisanxiang 10g
- salt 150g
- white sugar 30g
- mineral water bottle one
- cotton rope several
Steps for Homemade sausages
1
First, we have to be ready to make all the ingredients we need: The weight ratio is 10 pounds for a three-point-and-seven-skinned pig's leg, so don't choose a single skinny meat. The real good sausages are not as thin as they are, but a little fat. Scratch the pig's leg and wash it, dry the water, then slice it into pieces, then cut it into little strips, and put the cut meat in the basin。
2
Dry peppers and peppers are added to the frying pans, which are then sharpened into fine powder. The salt intestines are removed from them with water and the salt on them is washed out for 30 minutes with warm water. The necessary tools to be used to prepare the salami are scissors, clean cotton ropes and a mineral water bottle。
3
cut onions into pieces, the more broken the better. the cut onions are then placed in the meat-loading basin and are fed to 100 ml of high white wine, 60 g of pepper paste, 30 g of pepper paste, 10g of 13 hs., 150 g of salt and 30g of sugar。
4
It is then accompanied by a single glove that fully modulates the meat and the sauce, covering it with a membrane and a one-night taste in the fridge. And when you mix it, remember to put on one-time gloves, or your hand will be very excited。
5
If we don't find the tools we used last year, we'll make one out of a mineral water bottle in a hurry. The intestines are then placed on the mouth of the bottle and a knot is placed on the other end of the intestine. In the right hand, hold the funnel, and in the right hand put the salted meat slowly into the intestinal garments, and with the hand, the meat was driven down, filled with a full section of ropes, and a section of sausage was filled. You can't get too tight when you're pouring, so it's easy to break your intestines。
6
When the sausage is filled, the air is discharged with a needle or toothpick around the sausage, otherwise the intestinal garment may break or be separated from the meat。
7
And then we're going to hang the stuffed sausages and dry them, and we're going to hang the good sausages in the shade, and we're going to avoid the sunlight and let it dry. It's dryer on the face of the sausage, but it's more flexible, and if it's too dry, it tastes too hard and bad。
8
When a dry sausage is washed and placed in the disk, the steaming pan is put into the steam pan for about 15 minutes, and the plate is removed until the hand is not burned. It's better to eat while it's hot. It tastes better and more spicy! The fragrance of the sausage is wrapped in the intestines, and when it bites, it smells full of mouths and chews more and more。