DIY homemade Cantonese sausage

Overview

In winter, the business of filling sausages in the vegetable market is very good, but I still feel uneasy about the stuffing stuffed outside, so I bought a bunch of stuffing and went home to DIY

Tags

• home cooking
• private kitchen
• clove powder
• grass fruit powder
• high-strength liquor
• pork
• red yeast rice
• refined salt
• white sugar
• casing
• cinnamon powder
• pepper

Ingredients

Steps

1. 1 When making sausage, it is best to use pork front leg meat with better taste, so as to make it fatter and leaner.

   

2. 2 Mince the meat

   

3. 3 Stir the seasonings and meat evenly, then marinate for about an hour

   

4. 4 Wash the salted casings with cold water and soak them in cold water for 10 minutes

   

5. 5 Put one end of the casing into the funnel, slowly put the entire casing into the funnel, and tie the other end to seal it, so you can almost start stuffing the meat

   

6. 6 Start stuffing meat

   

7. 7 While stuffing the meat, push the meat toward the lower part of the intestines, and use skill to avoid breaking the casing

   

8. 8 Pay attention to filling a small section, then use a rope to tie a knot in the middle. This way, even if the filled section breaks, it will not affect the filled one

   

9. 9 Fill everything in, and start checking if there are any air bubbles. Use a needle to prick the air bubbles, otherwise the casing will burst or the casing will separate from the meat when drying the sausage