Homemade sausage
Overview
Homemade sausages are prepared for the new year, clean and worry-free, no additives! If you want to know more about the food making process with pictures and texts, you can follow the WeChat public account "Ning You Taste", where new recipes will be released every week!
Tags
Ingredients
Steps
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When buying fresh pigs at the vegetable market or supermarket, the ratio of fat to lean meat is 3:7. Pork that is too lean will be hard and dry when dried, and pork that is too fat will be greasy.
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After cleaning the surface of the pork with water, be sure to drain it and slice it into pieces for later use.
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Nowadays, there are various flavors of sausage seasonings prepared. You can choose according to your favorite flavor. I still buy the [Good People] brand with a good reputation on Taobao. I bought some spicy, green pepper, Sichuan and Guangzhou flavors. Today I will make the spicy flavor first.
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One package of sausage seasoning can marinate about 6-7 pounds of pork. Sprinkle one package of seasoning on the cut pork.
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Because the seasoning is spicy, it is recommended to wear disposable gloves when stirring and then stir evenly before marinating. It is recommended to marinate for at least 2 hours to allow the pork to fully absorb the flavor.
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When marinating the pork, we took out the casings necessary for filling the sausages, which were still purchased on Taobao.
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Remove the casings and pour them into a basin.
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Soak the casings in warm water for half an hour, then rinse them repeatedly with clean water.
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In order to make the casing cleaner and to check whether the casing is damaged, place one end of the casing under the faucet and fill it with water to clean the entire inner wall of the casing.
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Take out the funnel and cotton string used to fill the sausage and set aside.
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Drain the washed casings, slowly put them on the funnel, and tie a knot at the end. (If you have a sausage enema machine at home, it will save more effort. If you don’t have such a funnel, you can also use a mineral water bottle to make one)
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I started stuffing the sausages. I used chopsticks very slowly to stuff the meat. In the end, I found that it is most practical to stuff the meat with your hands. Be careful not to stuff the meat too full. Squeeze it down while stuffing the meat. Squeeze the casing below to smooth out the stuffed meat and don't block it in one position. After stuffing for a while, use a toothpick or needle to poke some small holes in it to let the air out and continue stuffing. Otherwise, the casing will burst easily. This is a skill, and practice makes perfect. You will get better at stuffing it after you practice it a few times.
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After filling, cut and tie the cotton thread in the middle, tie the ending casing, and poke holes in the surface with a toothpick or needle.
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Hang it up to dry in a cool and ventilated place. Do not expose it to the sun. The sausage will be ready for consumption after it has been dried for about ten days!
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The dried sausage can be eaten at any time, especially suitable for busy office workers. Just cut a piece of sausage, clean the surface with warm water and slice it into slices. Steam it directly in the pot or fry it with garlic and artemisia. It is quite delicious!
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In addition, there will be a lot of pig skin left in the purchased pork. Do not throw this away. Dip the pig skin in boiling water and take it out. Then pour an appropriate amount of Lee Kum Kee marinade and put it into the electric pressure cooker for a while and it will be marinated.
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Look at the braised pork skin cut into strips and stir-fried with chili. It’s super chewy. Come and try it too!
