Harbin red sausage

Overview

I don’t know why, but I have developed a strong interest in Harbin red sausage? Does it have a strong garlic aroma in its taste, or is its spice selection so special? Every year at the Western Exhibition, many Northeastern veterans come to promote Northeastern products: among them, Harbin red sausage. They are also sold in supermarket 2. However, the price is a bit expensive. Just thinking about making it at home. Finally, I found a recipe from the Internet...

Tags

• snacks
• homemade ingredients
• northeastern cuisine
• chicken essence
• cold water
• pork plum blossom
• sheep casings
• starch
• minced garlic
• salt
• white pepper

Ingredients

Steps

1. 1 First, soak the peppercorns, star anise, bay leaves, caoguoguo, cloves, kaempferol and baijiu in hot boiling water for 30 minutes until cooled.

   

2. 2 Chop the pork belly, which is 1 part fat and 9 parts lean, with a knife. After that, add salt, red yeast powder, white pepper, a small amount of starch, and 3 tablespoons of water to the meat filling. Stir evenly and put it in the refrigerator to marinate for half a day or overnight. Soak the sheep casings for later use.

   

3. 3 Add the water to the remaining starch, and add the minced garlic (if you cannot smash it, mash it with a garlic nest. Be sure to slice it, shred it, and then chop it. Otherwise, the cooking taste will not be good). After that, pour the mixed starch water into the meat filling one at a time, stirring while pouring, and stir until it has good elasticity before starting the enema (note, do not fill it too full, make it 8 minutes full. Otherwise, the skin will break).

   

4. 4 Boil water in a pot until it is slightly boiling, about 90°C. Add the red sausage and cook over low heat for 20 minutes. Otherwise, the skin will break if cooked over high heat.

   

5. 5 Prepare the iron pot, cut a piece of tin foil, add a small bowl of rice, orange peel, tea leaves and white sugar. It would be better if you have peanut skins. Use the smoking method to color and increase the aroma of the red sausage.

   

6. 6 Place a special grill (round mouth) on the smoking material, cover the pot and turn on medium heat to smoke the red sausage.

   

7. 7 Picture of the finished product (after smoking, the red sausage becomes shiny).

   

8. 8 Cut into a plate, the internal tissue is alternately fat and thin, delicate.