Dried sausage

Overview

Home-made air-dried sausage (salty, sweet, spicy) without any starch, chew it carefully and the dry aroma will overflow your mouth.

Tags

• side dishes
• homemade five spices
• homemade spicy ingredients
• lean meat
• soju
• white sugar

Ingredients

Steps

1. 1 pounds of pork meat, washed

   

2. 2 Shave off the fascia and cut the meat into slices about 1cm thick.

   

3. 3 Slice the meat into strips of about 1cm*1cm

   

4. 4 Add 50 grams of soju to 10 pounds of meat and mix well

   

5. 5 Add 150 grams of homemade five spices to 5 pounds of it, then add an appropriate amount of sugar (according to personal taste), and mix well

   

6. 6 Add 150 grams of homemade spicy ingredients to another 5 pounds and mix well

   

7. 7 Put the meat into the sausage stuffing machine, put the casing on the outlet, and tie the end of the casing tightly. Shake the feeding rod and the meat filling enters the casing. While feeding, pull the sausage to prevent the meat filling from clogging the casing and breaking it. If you don’t have a sausage enema machine, you can use a funnel to fill it, and you have to use a rod to stuff the funnel eye, which is very laborious.

   

8. 8 After filling the intestines, tie a knot at the other end. Then use a string to tie knots at appropriate locations throughout the sausage to form sections of intestine. Of course, it can also be made into meat dates, which is just a matter of tying a few more knots. If there is air in some places inside the sausage, use a toothpick or needle to prick it to release it.

   

9. 9 The prepared sausages are hung to dry, which usually takes 3-4 days (depending on the ventilation conditions). My intestines are hung in a closed iron frame at home (the outside is gray and unclean), and it takes five days.

   

10. 10 When it's almost dried, boil water in a steamer, put the intestines in the pot, and steam for 15-20 minutes. More methods are waiting to be discovered by foodies. O(∩_∩)O haha~