Guangdong-style sausage
Sausage is a popular food, and probably no one can refuse its delicacy! It's the season to make sausage bacon again, and I miss the good times when I made sausages with my mother. Nowadays, I can't drink sausage with my family, which is less interesting. But I hope to share the sausage I made myself with my family during the Chinese New Year. For the taste of my family, I specially made two flavors of sausage: Cantonese and Sichuan.
Recipe Recommendations
- casing about 11 meters
- cotton thread about 5 meters
- liquor 15 grams
- salty and sweet
- pickled
- several hours
- ordinary
Steps for Guangdong-style sausage
1
Choose the front leg meat for pork. Wipe the surface of the meat with a clean towel and cannot be washed with water.
2
Remove the lean meat slices and cut into large pieces about 5-8 cm long.
3
Slice part of the fat off, leaving a small part of the fat on the skin. Cut into small pieces and make them thinner to mix evenly in the lean meat.
4
Mix the fat and lean meats well.
5
Divide the meat slices into two portions, each weighing about 6 kilograms. Add Sichuan-style sausage seasonings and Guangzhou-style sausage seasonings respectively, add 15 grams of white wine, and stir well to mix the seasonings and meat evenly. Let stand for 1 or 2 hours.
6
Wash the casing and remove the oil tendons on it, only need a thin translucent outer film. I use it ready-made and just rinse it with clean water. Put the casing on the funnel (made from the upper part of a mineral water bottle with the right diameter), and the casing must drain the air. Do not tighten the end for the time being.
7
Hold the funnel with your right hand, pick up the pickled meat with chopsticks and pour it into the funnel, and gently squeeze it with your right hand to move the meat downward. For every 10 cm of meat you fill, squeeze it along the casing with your left hand and push the meat forward. Make it tight, pay attention to venting when there is air or poke your eyes with a needle. Tie it with cotton thread every 20-25 centimeters.
8
After filling 4 or 5 sections, tighten the end and fill another section. Pour one flavor and then add another flavor of sausage.
9
After filling, use a pot to boil hot water at about 40 degrees C. Add a small amount of white wine to the water. Put the filled sausage into the oil on the surface and remove it, and control it to dry. You can also wipe it directly with a towel soaked in hot water.
10
Tie up every two or three sections of sausage with a cotton thread, hang it on an iron hook, and then hang the hook in a cool and ventilated place such as a railing to dry. The making of the sausage is complete. After drying for about 15 days, you can steam or boil the sausage and eat it. Look forward to the delicious sausage on the table!