This sausage is not sweet, the formula is very simple, adults like it very much, and children may prefer the sweet Cantonese sausage. Please choose the recipe according to your own situation.
Buy the front leg meat. 7 thin 3 fat. The sausage must be a bit fat and delicious. After the whole lean meat is dried, the firewood is very hard and tastes bad. My family likes to eat the fat sausage, I put a pork belly into it. Salt, sugar, and wine are first prepared with the same basin. Prepare 15 grams of pepper.
Cut a piece of pork into three pieces and cut two pieces of meat at the same time to increase the speed of the sliced meat.
Cut into small pieces of meat in my hands, you don't need to smash.
Add the prepared salt, sugar, and wine.
Mix well by hand. Please be patient and mix well.
Turn over the small pieces of meat to see some pepper. Pickled for about 2 hours. The casing can be found from Taobao: Kuan Ze casing factory, his casing is well done. Buy the casing and send the sausage.
Pickle time to make wax. Tear off the small intestine and oil of the pig. Watch the video. Boldly torn, will not damage the casing, the casing will not come out without scraping.
The small intestine is grasped by one hand, and the thumb and middle finger of the other hand are caught in the small intestine, and the fat in the small intestine is squeezed out. Squeeze twice or three times, fill the water, and squeeze again.
Start scraping the casing. In the right hand, take the knife back and scrape the casing, and scrape it with a little force. Begin to scrape the reddish intima of the small intestine. The entire small intestine should be scraped, repeated 3 to 4 times, the smaller the smaller intestine, until it is white. At this time, a beautiful casing appeared.
The casing is filled with water, and the casing that is watered is transparent white, very clean and completely odorless. Before the scraped casing is filled, the knot is tied and the rope is tied, and the other end is placed on the enema. Don't be too long for a casing. When you are enema, you have to push the meat down and the casing is too long. It takes a lot of finishing time. Soaked in the casing water for 20 minutes, you can use the cold water inside and outside. Incompletely use the casing to soak in a light salt water refrigerator for 3 to 4 days, and freeze for 2 months without soaking in salt water.
The enema is started, the casing is placed on the tip of the enema, the meat is stuffed in the round tube, the upper cover is pressed down, and the meat enters the casing. Sausage meat can't be squeezed too tight or too loose. Tightening may burst the opening, loosening the flat and not easy to see. The method of using the enema is described. Kuanze casing factory Taobao shop also has instructions.
The filled intestines are tied in sections, and they must be tied up and blown to tie long ropes.
The hole in the sausage after the segmentation is poked. After the segmentation of the rope, there will be a white and bright place in the inflated sausage. I will poke with a toothpick. I will poke 6~8 holes in one intestine. These holes are important, one is not to burst the opening and the second is that the sausage is better ventilated and easier to dry.
Prepare a basin of hot water, hot water is not boiling water. A hand-held long rope, the other hand helps the sausage quickly sway from the hot water and rinse it. This water temperature can not be hot, the sausage is hot and semi-cooked, the taste is not good, so it is about 65 degrees water temperature. The speed of passing water is also fast. Once, it cleans the meat and grease in the process of making the sausage surface. Hanging out will not provoke flies and mosquitoes.
Hang it in a ventilated place and blow dry. It is best not to let the sun shine straight, it is easy to get rid of. This formula has no soy sauce, low alcohol content and is easy to air dry. In the process of blowing dry, rain or fog, what can be smog, you can put away the refrigerator and freeze it. When the weather is good, take out the room temperature and warm it up. The water droplets hang up and hang out. The drying speed is the same. Only one or two days can be refrigerated in the refrigerator.
The sausage that has been blown for 7 days does not contain soy sauce. The reddish color is very beautiful. There are only so many 5 kg left. On the 6th day, I will give a few to my relatives and friends.
Sausages steamed to try to eat, no meat taste, fresh and delicious, can not describe the delicious!