Main Ingredients:
1.5 pounds of ground meat.
Additional Ingredients:
50g garlic, ginger, 20g soy sauce, 15g dark soy sauce, 20g cooking wine, 70g water, 1 tablespoon oyster sauce, 10g sugar, 4g five-spice powder, 3g Sichuan pepper powder, 4g black pepper powder, 50g starch mixed with 50g water, 5g chicken essence, ginger powder as needed.
Seasonings:
25g salt, 15g white wine, 4g red yeast rice powder.
Flavor: Garlic; Cooking Method: Steaming; Time: Several hours; Difficulty: Advanced.
Detailed Steps for Making Homemade Sausage
Cut 3 parts fat and 7 parts lean pork into small pieces. This is 2/3 of the meat, and the other 1/3 is prepared in a food processor to make the filling.
Put 1.5 pounds of meat into the food processor in 3 batches and mix it into ground meat.
Mix all the ground meat together.
One bag of sausage casings.
Soak the casings in water for 20 minutes, then rinse them inside and out repeatedly until clean.
Add minced garlic and ginger to the ground meat.
Add all the seasonings to the ground meat.
After mixing well, add red yeast rice powder (add as much as needed according to your preference for color).
After mixing well, add starch water (50g dry starch mixed with 50g water).
The sausage filling is ready (add or reduce salt according to your taste).
Use a sausage stuffer to evenly push the filling into the casings, and tie them with string according to your desired length.
Line the bottom of the sausage with oil paper, place the stuffed sausage on it, steam over low heat for 30 minutes, and then let it cool in a ventilated place.
After eating a few sausages, the color on the third day is still good, and the texture is chewy, fresh, and delicious.
