Homemade Cantonese-style sausage (with casing)
Overview
In the past few years, I have started making cured meats after the winter solstice. This is my third year making sausages. I finally have some experience and can make a dish that is highly praised by my family. I think what made it successful this year was that I added some corn starch to the meat, and after it was dried, it was not tied as hard as in previous years. Even my family member who never liked sausages ate a lot, and he said that this year's meat was particularly delicious. I have never bought casings before. When I wanted to make sausages in the first year, I learned how to make casings and found that it is not difficult. Although the stuffed sausages look much thicker than those made by many people who buy casings for themselves, it is more secure to make them yourself, so if you want to make them, you might as well give it a try.
Tags
Ingredients
Steps
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Prepare the small intestine.
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After cleaning, peel off the white grease-like substance on the surface.
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Clean the small intestine.
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Then turn the inside of the small intestine out (during the operation, put one end of the small intestine under the faucet, turn on the water, pick up the other end of the small intestine with the other hand and put it down along the direction of the water flow, and it will be reversed immediately, which is easy to operate).
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This is the small intestine in reverse, and you can see the difference in color from the front side above.
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Then scrape off the meat on the opposite side (put one end of the small intestine on the chopping board and press it with your hand, and use the other hand to scrape diagonally with a knife). You can scratch a small area first to see if the strength is suitable. In fact, it is not easy to scratch. I have never tried to scratch it.
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Scrape and fill with water, then rinse thoroughly, then squeeze out the water and set aside.
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Prepare the front leg meat.
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Clean it and cut it into about the size of soybeans, then chop it a few times (personally, I feel that if the sausage is cut too big, the sausage will not be full and not so pretty).
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After the meat is cut, add appropriate amount of salt, white wine (I used Erqu), soy sauce, sugar, and cornstarch.
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Mix well.
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Take some seasoned meat, steam it and taste it (we did not weigh it before). Personal tastes are different. You can know what needs to be added by tasting it, so as not to make it taste wrong and be wasted. The seasoned meat can be marinated for two to three hours to half a day.
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Prepare all materials (meat, casings, rope, a mineral water bottle and a needle if you don’t have special enema tools).
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Cut the mineral water bottle from about one-third of the upper part and take the upper part. Take a casing, tie one end with a rope, and put the other end into the mouth of the bottle.
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Add meat to the noodles and slowly push it down with chopsticks.
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When the filling is almost complete, you can tie it into sections with rope, so that it can be dried and eaten easily (Before tying, you must squeeze it tightly and poke some holes with a needle, so that it will be full and not easy to break).
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After filling, continue to poke more holes.
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Drying in the sun (I personally think the best temperature for drying cured meat is about 3-10 degrees, preferably with north wind. Although it is winter in Guangdong, the temperature is sometimes above 20 degrees. So every time I make cured meat, I must check the weather forecast. If there is cold air and it is sunny, I will do it. If the temperature suddenly becomes very high after a few days, you can directly put it back in the refrigerator to refrigerate, but do not seal it with a bag, as this will contain moisture.
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It's oily after being exposed to the sun for two weeks, so this is fine. If you can't finish it all at once, you can put it in the refrigerator and freeze it. It can still be eaten for a few months, but it is not recommended to keep it for too long.
