Sichuan Sausage
Overview
Dear friends, my mother-in-law is doing the stuffing of sausages this time! The 70-year-old woman has stuffed sausages countless times, and the sausages stuffed by her mother-in-law never have a weird taste, nor does the bacon. It gets more and more delicious from the beginning of the year to the end of the year. My mother-in-law will save food so that we can have spicy food all year round. I have been eating sausages stuffed by my mother-in-law for 9 years, haha! Experience is a toothless veteran. Some people will say that stuffing sausages is not difficult, and you can generally do it at a glance. There are some details that really require patience, such as cleaning the small intestine. I didn't take a picture of this step, but I saw my mother-in-law doing it. Some people say that stuffing sausages is easy! Can you keep your cured meat from stale all year round? Doing this is the most powerful thing. So folks, come over here!
Tags
Ingredients
Steps
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My mother-in-law was too diligent in the step of marinating the meat. I asked her not to marinate it, but she still marinated it for me, which is the above-mentioned seasonings. What is on the plate is the Sichuan peppercorns that must be added. My mother-in-law said that the boss should knead the meat into slices, not into strips, the slices are good
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To clean the small intestine, insert a chopstick into one end of the small intestine and pull toward the bottom of the chopstick! In this way, the small intestine will be turned over and what you can touch will be the inside of the small intestine. Tear off the oil on it, add salt, and grasp it repeatedly with your hands. Wash it several times with water
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There is no special tool to cut off the mouth of a mineral water bottle
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Prepare the rope and cut it for later use
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The small intestine is inserted inside and the bottle mouth is upward. The bottle mouth is smooth and will not scratch the small intestine. It is easy to pack
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The small intestine covers the whole thing
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Hold it tightly with your hands because it is easy to cross out
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Start stuffing the meat into it. The fat and lean stuffing should be matched with each other to make it taste better. If the sausages are all thin, it will not taste good
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Stuff a little bit and push it down a little bit. Stuff a little bit and push it to the bottom with your hands
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The other end of the small intestine is squeezed with a rope in advance
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Haha! This one was installed by me. Squeeze up the end of the installation as well
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Exhaust! Use toothpicks to poke holes in the packed sausages so they won’t explode when cooked
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Start squeezing the thread in sections. Just pinch where you want it to be as long as you want, push the meat forward a little, and just leave one finger free. With your right hand, twist the sausage toward the front twice
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Tighten the knot with thread
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Each sausage is divided into small sections and squeezed together
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Hang to dry! If you have a wood-burning stove at home, you can hang the sausages above the stove and smoke them to make them fragrant
