Sausage filling steps, how to fill sausages?

After stirring the minced pork and condiments evenly, it is time to start the enema, first tie one end of the pig's large intestine with a rope, and then put a steel ring on the other end, turn the pig intestine at the joint to fix the steel ring, and then you can fill it with pork filling, while filling, squeeze and plug it with chopsticks, and then tie this end with a rope after it is completely full. The large intestine of the pig and the meat filling inside are even tighter.

The sausage should first be cut into meat filling, put in a long coat and put it on the veranda or in a well-ventilated place to dry, and then put it in the pot and steam it for an hour after 48 hours.

The steps of the sausage must be to buy the meat first, then to buy the kafta and then to put the meat. Put salt and seasoning, and put some of your favorite condiments, such as peppercorns, chili peppers, and cooking wine. Mix and marinate for two hours before filling into the casing.

Ingredients: 1000g pork belly

Excipients: appropriate amount of green onion and ginger, 200g of salt, 30g of sugar, 20g of liquor, 200g of light soy sauce, appropriate amount of casing.

2. Put some green onions.

3. Add salt and sugar.

4. Put some high liquor and light soy sauce, mix well with your hands, and marinate for 24 hours.

5. Prepare the casing and soak it in water for a while.

6. Put the casing on the funnel of the sausage, drain the air, and tie the end tightly with thread.

7. Pick out the green onion and ginger and discard it.

8. Add the meat.

9. Put it to a length that you are satisfied with and tie it tightly with a thread.

10. After all the filling is done, put it in a ventilated place, and it will be fine for 7-10 days.

11. Put it in a pot to steam or boil, take it out and let it cool.

12. Cut into thin slices.

13. Serve on a plate.

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You can use a funnel filling of sausages. Place the casing on the neck of the funnel, tie it tightly, and then pour the prepared filling into the casing. When filling sausages, knot the bottom of the casing, otherwise the filling will leak out.

Fill the sausage while pouring the filling and tidy up the casing until the filling is full. In addition, the stuffed sausages should be tied tightly with cotton thread and divided into small sections.

I hope mine can help you and have a great day.

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The practice of sausage filling:Ingredients: 3000g pork leg, 70g salt, 30g pepper powder, 50g sugar, 30g chili powder, 10g white pepper powder, 100g liquor, 30g light soy sauce, 3g red yeast rice powder.

1. Prepare the pork leg.

2. Remove the fascia.

3. Cut the fat and thin separately.

4. Add the listed seasonings, mix well, and marinate for 2-4 hours.

5. Soak the casing with water in advance, and finally soak it in wine to remove the taste.

6. Blow the casing open, so that on the one hand, check whether there is a hole, and on the other hand, it is easy to put on the enema tube.

7. Add the marinated meat to the sausage machine and fill it one by one.

8. After the sausage is filled, the sausage is punctured and exhausted, so that the sausage can be evenly compacted.

9. Tie the knots one by one with cotton thread, and the length is arbitrary.

10. Dry on the balcony until the feel is slightly dry.

11. Cut the dried sausages and put them in the refrigerator for freezing, which can be stored for a long time without deterioration and flavor.

Once the pork is marinated, the meat is sausage-filled through a meat grinder and then tied with string. Here's how:

The ingredients that need to be prepared in advance include: 5000 grams of pork, a bag of dry sausage, 110 grams of salt, 75 grams of monosodium glutamate, 300 grams of sugar, 150 grams of liquor, and 100 grams of soy sauce.

1. The first step is to wash and cut the pork.

2. Put the casing in water, scrub it clean, and soak it again.

3. Add the pork to the dry intestine material, white wine, sugar, salt, monosodium glutamate, soy sauce and mix well, marinate for 2 hours.

4. Put the casing into the meat grinder port, and then slowly add the marinated pork to the meat grinder.

5. After the casing is filled with pork, tie the casing in a knot.

6. Hang the filled sausages in a ventilated place to dry until the moisture in the sausages is dry.

7. Remove it after air drying, and this is done.

Fill your own sausages.

1. First of all, wash the pork (the best ratio of fat to lean pork is 1:9;Of course, 3:7 is fine); The pork is too lean and the taste is not very good (the old cat's personal feeling) 2, cut the pork into small pieces 3, put the cut pork into the container, set aside 4, put the purchased casing into the water, scrub it clean, and soak it again 5, add various seasonings 6, stir these raw materials evenly, and marinate for about 1 2 hours, you can fill the sausage!

7. Put the casing into the meat grinder port, and then slowly add the marinated pork to the meat grinder (note, be sure to squeeze out the air in the casing, don't worry) 8. After the casing is filled with pork, tie the casing in a knot (you can also tie a rope) at a place of about 15 centimeters, and so on until the operation is completed9. Hang the filled sausage in a ventilated place to dry until the moisture in the sausage is air-dried (about a few days) 10. Then, Steam the dried sausages in a steamer over high heat for about 20 minutes before serving (during the steaming process, prick the sausages a few times with a toothpick to prevent the sausages from bursting).

Ingredients: pork, dried sausage, salt, monosodium glutamate, sugar, liquor, soy sauce.

1. Buy fresh powder sausages (pig intestines) at the market, each about 3-4 feet long. Don't buy chopped ones, don't buy broken ones, buy them whole.

2. Put the powder sausage on the faucet, fill it with water, clean it, turn the intestine out while filling the water, rub it with salt and starch, rinse it, and remove the odor.

3. Fill the intestine back with water, rub it with your hand at the intestinal opening, the epidermis and the inner layer will be separated, peel the transparent epidermis downward, separate from the inner layer, be careful not to break the inner layer when peeling, because there will be some oil and tendons connected to it, try to tear it off carefully.

4. Don't throw away the transparent surface layer, leaving the middle layer, which is the casing we want to use. Don't look at its thickness, as soon as you pour it into the meat and stretch it out, and then dry it, it will become very transparent.