Homemade Sausage

Overview

There is an old saying in the past that pickles are pickled in light snow and meat is pickled in heavy snow. According to old tradition, the beginning of the heavy snow festival is a good time to marinate meat and make sausages. Why is the white and cold snow solar term associated with the lively and fragrant human fireworks? That's because in ancient times when there were no refrigerators and meat was difficult to keep fresh, people discovered that pickled meat would not go bad easily during heavy snowfall and could be better preserved. When I was a child, no matter whether I was rich or poor, every household would be busy curing bacon to make sausages when the snow came. Many people’s childhood memories include strings of bacon, fish, ducks and sausages hanging from the eaves. Prepare 10 pounds of pork. You can't just use lean meat, otherwise it will taste dry, woody and unpalatable. The ratio of fat to lean meat is 3 points fat and 7 points lean, and the taste is the best. The sausage made in this way is more oily and delicious. Adding 30g of white sugar can enhance the freshness, and adding 100ml of high-strength liquor can have a sterilizing effect. I used Erguotou. When the sausages are steamed in the steamer, they smell fragrant, and the smell of wax wafts throughout the room. It is extremely delicious when eaten in your mouth. The salty flavor is accompanied by a strong wine aroma, and the spicy flavor is also particularly prominent. The more you chew, the more delicious it becomes. Next, let’s take a look at how to make this [Homemade Sausage], shall we?

Tags

• home cooking
• private kitchen
• homemade ingredients
• winter recipes
• chili noodles
• cotton rope
• green onions
• high-strength liquor
• mineral water bottle
• pepper noodles
• pickled casings
• pork leg
• thirteen incense
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 First of all, we need to prepare all the ingredients needed to make this [homemade sausage]: 10 pounds of pork leg meat with a fat-to-lean ratio of 3 points fat and 7 points lean. Do not choose pure lean meat. A truly delicious sausage is not as lean as possible, it must be a little fat to be delicious. Peel and wash the pork leg, dry it and cut it into slices, then cut it into small strips, put the cut meat into a basin and set aside.

   

2. 2 Add the dried chilies and Sichuan peppercorns to a wok and stir-fry until fragrant, then grind into fine powder with a food processor and set aside. Take out the salted casings, wash the salt off the casings with clean water, and then soak them in warm water for 30 minutes. Prepare the necessary tools for stuffing sausages: scissors, clean cotton string, and a mineral water bottle.

   

3. 3 Chop the onion and ginger into fine pieces, the more chopped the better. Then put the chopped green onions and ginger into the pot with the meat, add 100ml of strong white wine, 60g of chili noodles, 30g of pepper noodles, 10g of thirteen spices, 150g of salt and 30g of sugar.

   

4. 4 Then put on disposable gloves and mix the meat and seasonings thoroughly, cover with plastic wrap and marinate in the refrigerator for 1 night to absorb the flavor. Remember to wear disposable gloves when mixing, otherwise your hands will be irritated.

   

5. 5 Since I couldn’t find the tool I used to stuff sausages last year, I was in a hurry and made one out of a mineral water bottle. I just cut off the mouth of a mineral water bottle. Isn’t it very simple? Then put the casing over the mouth of the bottle and tie a knot at the other end of the casing. Hold the funnel with your right hand, use chopsticks with your right hand to slowly stuff the marinated meat into the casing, and push the meat down with your hands. Once it is full, tie it with a rope and separate it tightly. One section of sausage is ready. Be careful not to stuff it too tightly when filling, otherwise the casing will break easily.

   

6. 6 After filling the sausage, use a needle or toothpick to poke holes around the sausage to release the air, otherwise the casing may burst or the casing may separate from the meat when the sausage is dried.

   

7. 7 The next step is to hang the filled sausages to air-dry. Hang the prepared sausages in a cool place away from direct sunlight and let them dry naturally. When the surface of the sausage becomes pleated, pinch it with your hands and it will be dry and hard, but still somewhat elastic. If it is too dry and hard, it will taste too hard and unpalatable.

   

8. 8 Wash the dried sausages and put them on a plate. Put the steamer in the steamer and steam it for about 15 minutes. Take it out and wait until it is not hot to touch, then slice it and put it on a plate. It’s best to eat it while it’s hot, so it tastes more fragrant, fresh and spicy! The aroma of the sausage is wrapped in the casing, and the aroma fills your mouth when you bite it. The more you chew, the more delicious it becomes.