Sichuan Sausage
Overview
The Chinese New Year is coming again, and the New Year must be served with sausages, bacon, and glutinous rice balls. The taste of the New Year is the taste of home. Dear friends, make your own sausages. It is very good. Our family makes it by ourselves every year. The smell of bacon floats in the kitchen pot, and sausages are cut on the cutting board. There are always people coming to eat, haha, that smell...
Tags
Ingredients
Steps
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Peel the meat, rinse it with water, and dry it. (The ratio of fat to lean meat is 3 points for fat and 7 points for lean meat. The sausage poured out in this way will not taste bad)
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Cut the meat into evenly sized strips,
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Here comes the seasoning pack, one pack is just 5 pounds of meat, no seasoning is needed, of course you can add seasoning if you have any special preference)
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Put on edible gloves, rub vigorously, mix thoroughly, cover, and marinate for about 3 to 5 hours
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Pull the casings apart and rinse them with cold water from the water pipe.
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Cut the intestines to a suitable length. You can probably make 4 sausages in one long section. Take a section and pour it all on the sausage funnel. Put some meat on the funnel. The intestines can be easily placed on the funnel, as shown in the picture,
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Tie the bottom of the intestines tightly with cotton thread and tie it tightly
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Then hold the funnel in your left hand, hold the meat in your right hand and put the meat into the funnel. Pay attention to filling the meat tightly, and hold the bottom of the funnel with your left hand slightly tightly. In this way, the meat will be firm while filling the intestines.
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After filling, fasten the top with cotton thread and knot it into long and uniform knots, then prick it a few times with the tip of a needle, deflate it, prick one side, turn it over and prick the other side, and then hang it up. I use a sturdy hanger and put it in a cool and ventilated place for about seven days. Then smoke it with cypress tree for about 2 hours. Take it out and put it in a cool and ventilated place on the balcony to dry for 2 to 3 days to make it more fragrant. Then it is ready to eat!
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The above method is based on seasoning packets. If you make your own Sichuan-style sausages, you can do this: Ingredients: Fat and lean pork with meat in front (ten pounds) Fat and lean pork with meat in front. Seasoning: Pig casing (appropriate amount) High-quality white wine (150 grams) Salt (125g) White sugar (50g) Pepper noodles (10g) Sichuan pepper noodles (15g) MSG (10g) Ginger granules 50g) Chili noodles (50g) Spices (5g) The above condiments can be chosen according to your own preferences. The amount of salt must be used properly. Generally, 3 taels of salt for 10 pounds of meat. It cannot be too little. Too little will spoil if stored for a long time. At least, you must put: salt, white wine, pepper, sugar, these four kinds
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Chinese New Year is coming soon, let’s make some sausages by yourself, the taste of New Year and the taste of home!
