Main Ingredients:
Pork: Appropriate amount.
Auxiliary Materials:
Sausage casing: Appropriate amount; Sausage stuffer: One.
Seasonings:
Salt: Appropriate amount; Soy sauce: Appropriate amount; Yellow rock sugar powder: Appropriate amount (or other sugar); High-proof liquor: Appropriate amount.
Flavor: Salty and fragrant; Process: Other; Time-consuming: Several days; Difficulty: Advanced.
Detailed Steps for Making Homemade Sausage
Buy pork leg meat and stuffing meat. I bought both, the leg meat has more lean meat, and the stuffing meat tastes better. After washing the meat, wipe off the water with kitchen paper towels.
Cut the fat and lean meat separately, and cut the fat into small dices.
Cut the lean meat into slices, the size of the slices used for cooking is fine. You can also cut them into strips and chop them randomly. Remember to remove the fascia before cutting the meat.
Prepare a disposable bowl to measure the meat.
One bowl of fat meat is paired with four bowls of lean meat, two bowls are paired with eight bowls, and put them in a basin.
I bought a small spray bottle this year, filled it with white wine and sprayed it on the meat, which is even and convenient.
Spray white wine first, then add salt. The amount of salt is based on the amount of meat and the amount of salt usually used for cooking. Stir well.
After mixing well, add sugar powder and soy sauce, and continue to mix well. I crushed the yellow rock sugar, but you can also use regular sugar. The amount of sugar used is also based on the amount of meat and the amount of sugar usually used for cooking. The sugar is used to enhance the flavor.
Remember to prepare the sausage casing in advance, wash it according to the instructions, and put it in a bowl. Before using the sausage stuffer, insert the mouth into the meat a few times to lubricate the mouth, so that it is easy to put on the sausage casing. You can also apply some oil directly.
Follow the instructions for the sausage casing to stuff the meat. When tying the sausage, gently squeeze it and then tie it.
Boil a pot of hot water, and the water temperature should be slightly hot but still able to put your hand in.
Put the tied sausages in the pot or hot water for a while. Put them in one by one, or put them in all at once, but don’t leave them for too long and don’t cook them.
The surface of the sausage that has been boiled in hot water is obviously drier.
Hang it up with a hanger or other things. At this time, you can start to prick the sausage. Take a toothpick and prick where there is air on the sausage, or prick randomly. One toothpick can prick five or six times.
Let it dry in the sun and wind. Don’t let it get wet by rain!
The water evaporates in the north wind, and the sun brings out the fragrance.
Bring it under the eaves at night, don’t let it get wet by dew or frost.
I collected them after the sausage became hard. Because I want to keep them for a long time, it is best to dry them thoroughly. After bringing them back, let them sit in the room for half a day or a day, let the heat dissipate, and then vacuum pack them and put them in the refrigerator for freezing. If you don’t have a vacuum pack, you should also put them in a bag, and it is best to put them in the refrigerator for freezing according to the amount of one meal.
I also made five-spice and spicy flavors. These are made with sheep casings, which are relatively easy to break, so I didn’t dare to squeeze them after stuffing them. They were not tightly stuffed, and they were a bit shriveled after drying.
