Purely handmade homemade five-sausage

Overview

In the twelfth lunar month, people who like or don't like cured meats will fill them with more or less sausages. Sausage is often used as a spare dish at home. When guests come to the house, four plates and eight bowls can be made up at short notice. When you are busy at work and don’t have time to buy groceries, you can make a temporary save. It has many uses! In the past, people would go to meat processing stations to buy meat and have it processed, so it would be convenient to just pay and leave. Later I learned that some unscrupulous vendors would do some tricks, so this year I started making completely handmade healthy food myself. I collected some recipes from the Internet, all of which have their own merits. After summarizing the content, I came up with the dosage listed in the article. After 10 days of waiting, I finally settled on this taste. I gave it to my colleagues to taste, and they concluded that it tasted great, very delicious, and the saltiness was just right. They all asked me for recipes and wanted to make their own sausages.

Tags

• private kitchen
• chicken essence
• five spice powder
• high-strength liquor
• msg
• old soy sauce
• pork shank
• salted casings
• sichuan pepper powder
• vitamax
• white sugar
• salt
• white pepper

Ingredients

Steps

1. 1 Soak the casings in water for about 2 hours in advance to remove salt, and prepare the sausage casings and binding ropes.

   

2. 2 Prepare and weigh out the seasonings to be used

   

3. 3 Cut the pork into large pieces, wash it with warm water and place it in a drain basket to drain the water

   

4. 4 Cut the dry pork into large pieces first, then into strips, and then cut it in the middle until it is in the shape of large peanut-like particles.

   

5. 5 Place the diced meat in a large container. I used a steamer. Put the dry seasoning first and then the soy sauce.

   

6. 6 Finally, add strong white wine

   

7. 7 Wearing disposable gloves, stir up and down, left and right, several times until all the seasonings and meat are completely mixed and marinated for about 2 hours.

   

8. 8 Put the casing on the sausage stuffer and tie a knot at the end or tie it tightly with a rope

   

9. 9 Scoop a spoonful of meat with the help of chopsticks, preferably a thicker utensil. The closer to the entrance of the sausage enema, the easier it is for the meat to enter. Just pour the meat in one spoonful at a time.

   

10. 10 While filling, the casings will move down as the meat enters, and the casings should be stuffed tightly without leaving any gaps.

    

11. 11 After a section of casing is filled, tie it tightly with a rope. Take an appropriate length and flatten it with your hands so that there is no meat in this casing. Twist it with your left and right hands in opposite directions to form a knot.

    

12. 12 Poke a few holes with a pin or toothpick to allow ventilation and drying. Don't worry about it breaking.

    

13. 13 Hang the prepared sausages and place them in a ventilated and cool place for about 10 days. Remember not to expose them to the sun.

    

14. 14 On the 10th day, my sausage reached the storage state. It was not too dry and not too soft, and the surface shrinkage was just right. 10 pounds of meat can produce about 6-7 pounds of sausage, which is ready to eat.

    

15. 15 Remove the sausage, cut it from the knot and rinse with warm water to remove dust

    

16. 16 Steam in a steamer over high heat for 35 minutes

    

17. 17 Set aside to cool

    

18. 18 Let it cool, slice it and put it on a plate. Many times I eat it with a whole sausage, eliminating the need to cut it, which seems to be more enjoyable.