Homemade Harbin Red Sausage

1. Prepare 3 pounds of pork, leave some fat and lean diced, decide how much you want, and grind the rest into filling.

2. Two bags of red sausage seasoning, totaling 200 grams, with instructions for use provided later.

3. Two bags require 300 milliliters of water, fully dissolve and mix well.

4. Cut 80g of garlic into garlic puree and put it into the dissolved red sausage seasoning.

5. Pour the prepared sauce into the meat filling (you can reserve dozens of milliliters of water and rinse the bowl).

6. Mix well in one direction, stirring for approximately 3-5 minutes, and marinate for 30 minutes to 1 hour.

7. Before enema, stir a few more times in one direction.

8. Prepare the casing, wash off the salt, and soak for at least 30 minutes.

9. Connect the soaked casing to the faucet and rinse the inside again 3-5 times.

10. Prepare the enema device.

11. Put the filling into the enemator, exhaust the top air, cover the casing, tie a knot at the top, and start pouring.

12. After filling, it can be adjusted appropriately, reaching 70-80% full. The thickness should be as uniform as possible, and it can be twisted more than ten times or tied with cotton rope.

13. When the water temperature is around 70 degrees Celsius, it can be put into the water. The minimum heat should not boil. If you are afraid of not controlling it well, you can prepare a bowl of cold water. If it is too high, add it. During the cooking process, gas will be generated inside. Prepare toothpicks and boil for 30-40 minutes wherever there is gas.

14. Air drying is acceptable, ranging from 30 minutes to an hour or longer (depending on personal preference, the difference is not significant).

15. Preheat the oven and heat the upper and lower tubes at 150-180 degrees Celsius for 20 minutes.

16. After baking, it can be left to air for a few minutes (due to being hot).

17. Prepare sugar smoke, put tin foil at the bottom of the pot, base it with soft white sugar or granulated sugar, and add tea leaves (black tea is rich and green tea has a light aroma).

18. Place the steam curtain and leave a good distance to avoid sticking.

19. Bring to medium heat, with smoke coming from the pot. Cover the pot and turn to low heat. Turn off the heat for about 1 minute and simmer for 2-3 minutes (depending on personal ability, if the sugar smoking time is too long, it will become bitter, but if it is too short, it will not have much flavor).

20. Open the lid, the color looks much better, and the smell of sugar smoke is strong.

21. Take it out and let it cool (don't rush to eat, try it, it's very greasy when hot).

22. You can directly put it in the refrigerator for refrigeration, and after a few hours, it can be eaten (the cold one will absorb moisture when taken out, and can be stored in a bag or given away).

23. Perfect (for a more distinct texture, you can start by cutting more lean diced meat).