Homemade wide sausage
By VicentaLakin
Before spring, Mom sent me some sausage from her home to get us out of this. Shenzhen weather is hot, but the sausages made after winter are not bad, and can dry in about eight days, so I make a little sausage myself every year。
Recipe Recommendations
- front leg meat 10 pounds
- porcine small intestine appropriate amount
- salt
- pepper
- rock sugar
- pepper
- liquor
- cornflour appropriate amount
- sweetening
- other
- several hours
- simple
Steps for Homemade wide sausage
1
Ten pounds of pig's front leg meat, wash away the skin and some fat meat left about eight and a half pounds. It would be more appropriate for the front leg to have fat and thin for sausages。
2
Pork cut into small pieces, thinner, fatter。
3
Inhalation of salt (14 grams per pound of meat), pepper powder (30 grams of meat), pepper powder (30 grams), ice sugar (or 250 grams of sugar), white wine (about 50 grams) and powder (100 grams). The pepper powder was bought to make the whole pepper powder, sifted with a sifter and left over for other uses. It'll be better colored than white sugar and made of powder. The powder had been used before, and it had been added by the reference friends, saying that it was difficult to do it with sausages for the next year。
4
When you're modulated, you put it on a membrane bag for a few hours. The whole process was to buy good meat by 6 a.m., to use the two hours of the morning break to wash and plough, and to get home at night from work。
5
It's a little pig's intestine ready for sausage。
6
Cut the oil with a knife。
7
Turn around and scrape the powder in it. It's easy to scrape with an electric cooker。
8
Scratching is transparent。
9
Prepare needles, cotton wires, mineral water bottle mouths (or key rings)
10
Put your intestines on the bottle of mineral water and stuff the salted meat in it。
11
Filled sausages with needles up and down, put holes in them, release the air, squeeze it, and tie it to a section as long as necessary。
12
The freezer room of the refrigerator can be cleaned up in a ventilated place for about eight days and then steamed or boiled when eating。
13
Ten days later, fertilized sausage。Homemade wide sausage Make Tips
After tasting it, I realized that I shouldn't have added cornstarch. Adding cornstarch makes it taste powdery and lacks the clean meaty aroma. Moreover, they stick together when washed and placed together.