Homemade pork sausage

Overview

Winter is here, so it’s a good time to make homemade bratwurst. It is best to use a 30/70 or 40/60 ratio of fat to lean meat when choosing pork, because lean meat lacks oil and will be dry and hard. With the addition of fat meat, the sausage will taste soft and hard, fragrant and moist. It is more convenient to use salted casings. Just soak them in clean water for about 10 minutes before use. Take as much casing as you need, do not soak it all in water at once. Casings soaked in water should not be kept for too long. Use it as you go, the salted casings won't go bad if stored in the refrigerator for a year. You can use special tools for enema, or you can make your own from a beverage bottle. Prepare a stick as thick as your thumb to help stuff the meat into the casing. When giving an enema, prepare a long sewing needle or a sharp toothpick to release the large amount of gas produced during the enema. After all the enema is filled, you can use a small rope to divide it into even sections, tie them up, find a sturdy rack to hang the enema, and place it in a shaded and ventilated place to air dry or dry in the shade. When the skin wrinkles and the middle becomes hard, you can cover it with a bag and continue hanging it there. If the ventilation effect is good, it can be eaten in 10 days and a half. Remove the sausage, cut off the desired amount, rinse the surface with clean water, place it on a deep, larger plate, steam it in a pot, let it cool, pour off the excess soup, slice it and eat it, hot or cold.

Tags

• side dishes
• homemade ingredients
• shandong cuisine
• old man
• summer recipes
• lunch
• gain weight
• liquor
• oyster sauce
• pork
• salted casings
• white sugar
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the pork into dices about 1 cm in size

   

2. 2 Add all the seasonings and mix evenly with your hands. The seasonings can be adjusted according to your own taste. If you like spicy food, you can also add chili powder and mix well

   

3. 3 Take an appropriate amount of salted casings and make a rough estimate based on the amount of meat to be stuffed

   

4. 4 Soak in water for 10 minutes, then point the mouth of the casing towards the faucet and pour water into it. This will not only have a cleaning effect, but also make the enema smoother

   

5. 5 Have the enema tool ready. I use a special small horn at home, but the feed opening is too small, so I use a mineral water bottle to cover the outside, and put the casing on the long mouth of the horn. Do not tie the mouth first. After the pork is poured in, the air is discharged, and then the mouth is tied

   

6. 6 After all the intestines have been filled, you can use a needle or a sharp toothpick to release the excess air during the filling process

   

7. 7 Tie it up in sections with small ropes and hang it in a cool and ventilated place. When the skin becomes wrinkled, the inside becomes hard and the color becomes darker, it can be processed and eaten

   

8. 8 Prepare the sausage according to the amount of food. After cleaning, put it in the steamer. After the water boils, steam it for about 40 minutes. Use a larger or deeper plate first, because during the steaming process, the soup will precipitate

   

9. 9 After steaming the sausage, pour off the excess soup on the plate, slice it into slices, and eat it hot or cold. It is also good to eat directly or make pot rice or fried rice!

   

10. 10 Homemade sausage is clean and hygienic, does not have so many spices and additives, and is very convenient to eat on the go. In addition, the Chinese New Year is coming soon, so make more and carry a few pounds when visiting relatives and friends. It is also a good gift!