spicy sausage
Ingredients: salt,liquor,front leg meat,white sugar,chili powder,pepper powder,ginger powder,shisanxiang
Recipe Recommendations
- front leg meat 10 pounds
- salt 100g
- shisanxiang 45g
- ginger powder 15g
- chili powder 200g
- pepper powder 50g
- white sugar 15g
- liquor 100g
Steps for spicy sausage
1
Stir fry dried peppers over low heat to change color, let cool, and grind them into paprika powder with a blender.
2
Stir fry the pepper over low heat to change color, let cool, and grind it into pepper powder with a cooking machine.
3
Ginger powder, ginger is dried and ground into powder.
4
Salted casings come from a certain treasure. When it comes to buying small intestine for scraping, I firmly believe that I will definitely scratch it. It is convenient and cheap to buy ready-made ones.
5
Wash off the salt and soak in water for ten minutes.
6
I have an enema tool. None of them can be made from mineral water bottles. This is a gift for buying casings. It's very useful.
7
Ten kilograms of pork with a fat-to-lean ratio of 2:8 are cut into slices with a little thickness.
8
Stir in all the seasonings, mix well, and marinate for a few hours.
9
Put the casings on the enema tool, put all the casings on the tool, leave a small section, tighten the mouth tightly, and start stuffing the pork in.
10
The casing is filled and pierced with holes to prevent the casing from being ruptured. There are countless holes, so don't worry about piercing them. They will only break if you don't tie them.
11
Pour one sausage tightly. After sealing both ends, use cotton thread to divide the sausage into sections. The first time I made it was quite stupid. I filled it one section and tied it together. Later, I saw that everyone else had finished filling it. After dividing it, the meat is firmer and the ends are much smoother.
12
Hang the filled sausage in a sunny and ventilated place, dry it for more than a week, and you can eat it.