This spicy sausage is adjusted according to the family's population, especially the taste of the child. It is not exactly the same as the Sichuan spicy sausage. Please take a detour to the severely spicy lovers. Please detour. My family and I agreed that this level of pungency is moderate, and the salty and spicy layer is rich and delicious, which is worthy of writing a recipe. This casing was bought by Taobao: Kuan Ze casing: salted pig casings. If you want to save it, it is recommended to buy an air-dried casing. The casings that are bought are easy to break, or the casings that you scrape are easy to use. If you want to scrape the casings, you can check my prescription: scrape the casing.
Prepare all pickled pork materials. Bacon meat must not use low salt, low sodium salt saltiness is low, unlike other salt salinity, if the prescription is done, it will become salty enough.
Pour all the pickled ingredients into the meat. The pork is cut into small diced meat, which can be simmered and the sausage is convenient. My meat stuff is cut by my father-in-law. It is too big. The wide-style sausage is too big. The salted material of the spicy sausage is more powdery and less liquid. The meat must be made into small Ding. After the meat was marinated, I cut it all again and cut it into small pieces of meat. I didn't fine it any more. The enema tube still couldn't be cut. It seems that the spicy sausage must be minced with minced meat.
Carefully turn over the meat. It is not easy to make a sausage. To patiently mix the meat, it will be half successful.
Grab the meat stuffing and help the meat stuffing as soon as possible.
Stir the meat at room temperature or refrigerate for 4 to 12 hours. I usually refrigerate overnight and refill the next day. The peppercorn noodles used for spicy sausages have a lot of powder of pepper and noodles, and the liquid pickling materials are less, and the cooking time is longer.
I cut the marinated meat again, as big as my hand, or a big one. I can't pass the cylinder of the enema. The small piece of meat that has passed through the cylinder must be thin. My pickled meat was poured on Friday morning, and I was anxious to go to work and no longer stuffed the meat. It is recommended that you mash the meat and facilitate the enema.
Prepare the enema tool: scissors, long lines, short lines, toothpicks, toothpicks are a must, and it is necessary to poke the hole in the intestines. The casing is ready to be rinsed in advance.
Put a knot at the end of the pig casing, tie the short line, and put the other end on the tip of the enema.
Spicy sausage small pieces are still the size, it is difficult to fill the meat with the sausage. I don't need the cylinder of the enema, just stuff the meat on the round lid above the tip. Knocking down with chopsticks is much slower than using an applicator. Still need to simmer the meat stuffing, and use the enema to quickly fill it.
While filling the meat with the enema, this time is the casing that was bought, it is easy to break, you must gently push down the meat, not too much force, so as not to break the casing. The casing is still easy to use, and how to squeeze it hard. The stuffed intestines squeezed the meat and tied them in short lines. Don't be too long in each section. It is convenient to store the bags in the back and give them a good look. Each section of the intestine should be tied with more than 6 pores, focusing on the place where the white light is bright, so that it will not break the intestine and is easy to dry. If you buy a casing, you can ignore it if you break a small hole and use it as usual. If the hole is too big, it must be tied as a segment or cut off the wire.
The intestines are filled with hot water. The temperature of the hot water is about 55 degrees. One hand helps the intestines to sway quickly in the water, and rinse the surface of the fat meat to avoid mosquito bites.
Hang out the sausage. The sausage is mainly blown by the wind. Sun exposure is prone to sour. If the temperature freezes below zero in the evening, you can put it in the refrigerator at night and hang it out during the day. There are several beautiful cooks who have succeeded in the Northeast. In Guangdong and Hainan provinces, as long as the wind is not exposed to the sun in the winter, the temperature will not break at noon at noon.
The sausage was hanging out on the third day, and I was anxious to steam a try. Before I even had time to take a photo, I gave the children a CD. Normally, the sausage should be hanged for more than 5 days before it is tried. Then you can eat while hanging. The sausages that are to be stored for half a year must be stowed for at least 12 days to 15 days. Packed in the refrigerator to freeze. The sausage bacon should be washed with warm water, washed or cut and steamed.
1. The meat must be chopped to facilitate enema. 2. When filling the meat, squeeze the meat, otherwise it is easy to loose the meat.