The Cantonese-style sausage is made by slashing the lean meat after being slashed and fattened, and then adding it to the natural casing or artificial casing and then drying it. Because the Cantonese sausage is added with more sugar and wine, The high heat and high humidity environment makes the Cantonese sausage form a unique flavor. Cantonese-style sausage has the characteristics of beautiful appearance, bright color, mellow aroma, delicious taste and thin skin. The wide-style sausages bought outside are not only expensive, but they don't know which additives are added when they are made, and they don't know if their meat is good or not. It is really unreliable to eat. Since I learned to fill sausages, I do it myself every winter. Sausages have written recipes before, and today I took a video to share with everyone. The video is clearer and more intuitive. Today's approach is to take the Cantonese sausage method as an example. The formula below is to provide a spicy sausage. The practice is the same. You can choose which one to choose according to your taste.
The pork that was bought was washed, peeled and gluten, and then cut into thin and even pieces of meat.
Add salt, sugar, monosodium glutamate, and koji to mix well
Marinate for more than 4 hours. I marinated for one night.
Before filling the sausage, take out the casing and soak it in the water for half an hour.
Then place one end of the casing on the faucet and let the water pass twice in the casing.
After the casing is cleaned, it can be placed on the interface of the sausage machine. As shown in the figure, the casing should be all placed on the interface, leaving only the tail a little outside.
Then put the sausage machine full of meat, my experience is that each time you fill the meat just enough to fill a sausage. The sausages so filled in are the same length every section.
After the sausages are filled, use a toothpick to insert holes around the intestines.
Then tie it with cotton thread.
Dry the sausage in a ventilated place for about 10 days.
Rinse well with water before eating, then steam on the pan for 20 minutes.
If you want to make the sausage tastes tender and tastes not to be old, the meat is very particular. When making sausages, you must choose the pig's hip tip, then cut the meat into pieces, you must not use meat. So the trick in the first step is to choose the fat and thin pieces of meat to make sausages. Also remove the meat and skin. The seasoning of Cantonese sausages is actually very simple, just like four. Salt, sugar, monosodium glutamate and aroma-flavored liqueur, everyone should pay attention to the choice of strong flavored liqueur. When buying, you should look at the label on the bottle and write the flavor on the top. The ratio of pickling is very important. In the case of ten pounds of meat, 120 grams of salt, 500 grams of sugar, and 250 grams of Luzhou-flavored liquor should be placed in ten pounds of meat. When marinating meat, you must not use iron basins or plastic pots. For pickling, it is best to use enamel pots, casseroles, and glass pots. Because these pots will seep out heavy metals, it is not good for the body. When filling the sausage, be careful not to fill it too loose, and don't fill it too tightly. Too tight the casing will burst open. Too much sausage will linger. My treatment here is that every time I fill a sausage, I gently put the meat with my hand. Push in and make the gap between the meat tighter. After the sausages are finished, use a toothpick to insert a hole in the sausage and drain the air from the sausage. My experience is to insert more holes. I will insert the whole toothpick on all four sides of the sausage. No sausages, no one broke in. The prepared sausage is dried in a ventilated place for about 10 days. It is hard to dry until the surface is soft. If it is still soft, you can put it in the refrigerator and store it for a year.