How to eat sausage

1

Wash the pork, dry it, and cut it into diced pork. Add Zanthoxylum bungeanum powder, ginger powder, star anise powder, white sugar, cooking wine, chili powder, pepper powder, vegetable oil, appropriate amount of salt, and a little MSG, mix well and marinate for 1-2 days.

2

Place the pig's small intestine, remove the lard on the outside, scrape off the oil inside, soak and rub it in white vinegar and alkali flour respectively to remove the fishy smell, clean the inside and outside, and control the moisture for later use. This step is very troublesome and critical.

3

Essential tools for filling sausage: scissors, clean cotton string, small beverage bottles. Cut the beverage bottle from one-third of the place, tie one end of the pig's intestine tightly with a rope, and put the other end around the mouth of the bottle. Use chopsticks to slowly pour the marinated diced meat into it, fill it and tie it with a rope and separate it. This step takes two hours. Because my husband and I are busy with oil, there are no photos in this session.

4

Use toothpicks to make small holes in the filled sausage for easy venting, hang it in a cool, ventilated and dry place, and dry for 8-10 days.

5

Put on the pan and steam for 30 minutes, let cool, and you can eat at any time.

6

Cooked sausage slices, garnish with carrot and celery leaves, serve on a cold plate OK. It can be eaten directly or dipped in juice according to personal taste.

7

If you can't eat it for a while, store it in the refrigerator and freezer.

1. The fat and lean ratio of diced pork is 3:7. You can also adjust the fat and lean ratio of meat and condiments according to personal preference. 2. Remove the lard from the pig's small intestine first, soak it in alkali flour and white vinegar respectively, and rub it to remove the fishy smell. Then clean the inside. When turning over the small intestine, first turn over a little from one end and rinse it with tap water. The intestines can be turned over when the water is flowing. Continue to wash with alkaline surface and white vinegar to remove the oil from the inner wall. Some friends like to scrape off the fat inside (the light red part of the inner wall). In fact, it doesn't have to go to so much trouble. It can be handled simply this way. 3. Slow the enema to prevent damage to the casing. 4. Make sure to use a toothpick to make small holes in the filled sausage for easy venting. Then hang it in a cool, ventilated and dry place. 5. The best season for making sausages is winter, with strong wind and dry climate. 6. Sausage and bacon have almost the same principle. In addition to making cold dishes, they can also be served with stir-fried vegetables.