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Homemade sausage

2024-04-21 21:04:47 192

I don't remember how I started thinking about making my own sausages, but I remember the first time I made them and I didn't plan to stop. I've been making them for eight years now. The period around the winter solstice every year is particularly suitable for making cured meat in our area. It is sunny for more than a week, with low daily temperatures and low temperatures predicted at around three or two degrees Celsius. The actual temperature is estimated to be even lower, with temperatures of over ten degrees Celsius and north winds and frost. In such weather, meat can be pickled and hung out with peace of mind. After hanging it out, the rest can be handed over to time< Br>

Details of ingredients

Enema artifactA
Huangbing Sugar PowderModerate amount (or other sugars)

Technique

difficultyintermediate
workmanshipother
tasteSalty and fragrant
timeAbout three days

Steps to make Homemade sausage

1. I bought both the hind leg meat and the sandwich meat. The hind leg meat has more lean meat, while the sandwich meat is more delicious. After washing the meat, wipe off the moisture with a kitchen tissue.
2. Cut the fat and lean separately, and dice the fat into small pieces.
3. Slice lean meat, which is the usual size for stir frying. You can also cut it into strips, and after cutting, you can chop it randomly a few times. Remember to remove the fascia before cutting the meat.
4. Prepare a disposable bowl to measure the meat.
5. Pair one bowl of fat with four bowls of lean meat, two bowls with eight bowls, and put them in a bowl.
6. This year, I bought a small watering can to spray meat with Baijiu, which is even and convenient.
7. Spray Baijiu first, then add salt. The amount of salt refers to the usual amount of stir fried vegetables, which means adding as much salt as is customary for such a large amount of meat. Stir evenly.
8. Mix well and add sugar powder and light soy sauce, continue to mix well. I used yellow rock sugar to break the sugar powder, or I could use total white sugar, etc. The amount should also refer to the usual amount of stir fry. The function of sugar is to enhance freshness.
9. Remember to prepare the casing in advance, clean it according to the instructions, and put it in a bowl. Before using the enema tool, insert your mouth into the meat a few times in order to lubricate your mouth. It is easy to insert the casing when putting it on, but you can also directly apply some oil to moisturize it.
10. For enema, just follow the instructions for buying a casing. After filling, you can use your hands to gently tighten it before tying it up.
11. Boil a pot of hot water, with the water temperature slightly hot but still able to reach your hands.
12. Put the tied sausages in a pot or add some hot water. Put them in the pot one by one, or just cook them for a while. Don't stay for too long, let alone cook them.
13. The surface of the intestines that have been heated up is noticeably drier.
14. Hang it up with a hanger or something else. At this point, you can start to have your intestines pierced. Take a toothpick and stick it wherever there is air on your intestines. You can also stick it around five or six times at a time.
15. Leave it outside to be exposed to the wind and sun. Don't get caught in the rain!
16. The moisture blown away by the north wind and the fragrance released by the sun.
17. When received under the eaves at night, do not get wet with dew, frost, etc.
I dried the sausages until they became hard. Because I want to keep it for a long time, it's best to dry it thoroughly. After receiving it, let it sit indoors for half a day or even a day, let it dissipate the heat, then vacuum pack it and put it in the refrigerator for freezing. If there is no vacuum packaging, it should also be packed in a bag. It is best to refrigerate each portion according to the amount of each meal.
I also made five flavored and spicy flavors. These are made of sheep intestines, which are relatively easy to break, so I didn't dare to touch them after filling them, and they didn't fill them tightly enough. After drying them, they felt a bit deflated.