A strong flavor of the New Year————【Homemade Harbin garlic red sausage】

Overview

Seeing that the Chinese New Year is approaching, the New Year flavor on the streets is getting stronger and stronger. At this time of year, we Chongqing people love to make bacon and sausages, buy new clothes, and do New Year shopping. Although every day is the same as the New Year, Chinese people still have high expectations for the traditional Lunar New Year. Our family stuffs sausages every year, it seems to have become a tradition. My mother always says she’s too old every time she celebrates the New Year and won’t do it next year, but she still does it every year. If there are no sausages on the New Year’s table, it’s like something is missing, because I spent the Chinese New Year in the Northeast last year and I have a special liking for the Harbin red sausage there. I always thought about it at home. When I was pregnant with my baby, I didn’t dare to sell it outside, so I thought about making it myself. Most of the intestines sold outside are made of starch with additives and a small amount of meat filling. Pigments are also added to make the color look good, but is it really reassuring to eat? The red sausage base made by myself is made of pure meat filling, and the taste is completely added according to personal preference. It has a chewy texture and is safe and secure to eat. Friends who are interested can try it

Tags

• home cooking
• private kitchen
• clear water
• five spice powder
• ginger
• green onions
• liquor
• pork
• sweet potato flour
• white sugar
• garlic
• salt

Ingredients

Steps

1. 1 jin of pork fat is reduced to 4 jins, and minced into minced meat with a meat grinder

   

2. 2 Seasonings: ginger, green onions, garlic, five-spice powder, salt, sugar and white wine, sweet potato starch

   

3. 3 Cut the green onions into small pieces and soak them in water for 15 minutes. When the green onions emerge, keep the water for later use

   

4. 4 Soak the chopped green onions in water and soak the sweet potato starch

   

5. 5 Beat ginger and garlic into minced ginger and garlic

   

6. 6 Add all the seasonings to the minced meat, salt, minced ginger and garlic, five-spice powder, and sugar (the saltiness depends on personal taste)

   

7. 7 Stir in one direction

   

8. 8 Place the casing over the funnel and tie the end.

   

9. 9 Stuff the minced meat into the casing through the funnel, and use a needle to poke holes in the casing to expel the air in the casing.

   

10. 10 Put water in the pot and when the temperature reaches about 70 degrees Celsius, add the sausages. Uncapped. Continue to cook until the water is close to boiling, reduce the heat to low, and keep the water from boiling for 20 minutes. The sausages will be cooked

    

11. 11 Let it cool slightly before frying it. If you don’t want to eat it right away, freeze the sausage after it cools down. Defrost it when you eat it and fry it in a pan. You can also brush it with your favorite sauce and bake it in the oven