Homemade Harbin red sausage

Overview

How to cook Homemade Harbin red sausage at home

Tags

• snacks
• northeastern cuisine
• lunch
• dinner
• bailiangkai
• chicken essence
• pork plum blossom
• sheep casings
• starch
• minced garlic
• salt
• white pepper

Ingredients

Steps

1. 1 First, soak the peppercorns, star anise, caoguo, cloves, kaempferol and baiko in hot boiling water until the spice water cools down.

   

2. 2 Chop 2 minutes thick and 8 minutes thin pork plum blossoms with a knife. Put the meat filling into a basin, add salt and red yeast rice powder, white pepper powder, a small amount of starch, and 3 tablespoons of water. Stir evenly and put it in the refrigerator to marinate for 12 hours, or overnight. Soak the casings in advance and set aside.

   

3. 3 Use chopsticks to stir the meat filling with spiced water and red yeast powder evenly, take it out from the refrigerator and prepare for enema.

   

4. 4 Add the spice water to the remaining starch, and add minced garlic (you cannot smash it with a knife and then mash it with a garlic nest. You must slice it with a knife, shred it, and then chop it with a knife. Otherwise, the cooking taste will not be good). After that, pour the mixed starch water into the meat filling one at a time, stir until it is very sticky and elastic, and then enema (do not fill it too full, otherwise the skin will break during cooking).

   

5. 5 Boil water in a pot until it is slightly boiling (approximately 90°C standard), add the red sausage and cook over low heat for 20 minutes. If you cook red sausage over high heat, the skin will break. Don't blame me for not reminding you?

   

6. 6 Then enter the second step of homemade Harbin red sausage: smoked red sausage. Prepare the iron pot, cut a piece of tin foil, add a small bowl of rice, orange peel, tea leaves, peanut shells and white sugar, and use the smoking method to color the red sausage and increase the aroma.

   

7. 7 Place a special grill (round) on top of the smoking materials, cover the pot, turn on medium heat and use the smoking method to give the red sausage a smoky flavor.

   

8. 8 After smoking, the red sausage becomes shiny and can be eaten with food. If you can't finish it, you can put it in the refrigerator.

   

9. 9 When it's time to eat, take it out of the refrigerator and put it on a plate to steam directly.

   

10. 10 After steaming, let cool before slicing and serving.