How to make all handmade raw sausages, homemade sausage practices

Ingredients: 10 kg of pork foreleg meat.

High liquor 70g

Salt 50g, sugar 300g

Light soy sauce 250g

MSG to taste.

The practice of handmade sausages.

Cut the pork into small pieces or thin slices, add all the condiments, stir well, and let it marinate outside for 24 hours.

Wash the inside and outside of the casing with cool water and soak it all in the water for 20 minutes. Then use your index and middle fingers to remove the water and put it on the tube of the enema.

Tie the upper thread according to the length of personal preference until all is filled, and the beginning and end of the buckle must be fastened.

Hang in a cool, ventilated place until the sausage is hard and dry, and prick some small holes in the sausage with a needle. Don't expose it to the sun, it will let the pork run away from the oil.

Raw material formula: 35 kg of lean pork, 15 kg of fatty meat, 250 grams of red pepper powder, 125 grams of Sichuan pepper (fried), 50 grams of tangerine peel (slightly fried), 10 grams of star anise, 10 grams of cinnamon, 10 grams of white cardamom, 150 grams of fresh ginger, 150 grams of green onions, kilograms of soybean oil, 1 kilogram of refined salt, 1 kilogram of sugar, 250 grams of liquor, 75 grams of monosodium glutamate, 75 grams of edible glucose, licorice water (25 grams of licorice, 250 grams of water to boil to remove slag).

How to make:1Raw material arrangement: cut the lean pork and fatty meat into small pieces.

2.Mixing and filling: Salt and glucose water are mixed, mixed into the ground meat first, and then other auxiliary materials (red pepper powder, Sichuan pepper, tangerine peel, star anise, cinnamon, and white cardamom are mixed and fried into powder), soaked for 6 8 hours, and can be filled after the ingredients are flavored.

3.Drying: After filling and drying, it will be dried for about 10 days, and the outer skin will be slightly oily and hard, and it can be moved into the room to hang up and dry, and it will be the finished product after 25 days. If it is dried, it can reduce the drying time.

How to eat: Because this product has a spicy taste, it should be boiled or steamed separately, and then sliced and served on a plate after cooling.

Storage method: short-term storage and hanging can be. If stored for a longer time, you can put the dry sausage into a deep tank (it is best to put a bamboo frame or a clean basket below), put each layer of sausage, spray wine with a sprayer, until it is loaded, cover and seal, and put it in a cool and ventilated warehouse, which can be stored for 4 6 months, the flavor remains unchanged, and it is spicy and delicious.

Product features: uniform thickness, slightly salty on the surface, purple-red with yellow, hard to the touch.

A: 1Dice the pork belly and add chili powder, light soy sauce, salt, pepper and other seasonings to marinate for a few hours.

2.Use a small drain card to pour the marinated pork belly into the casing.

3.Place it in a ventilated place to dry.

1. After the sausage is filled, it naturally needs to be placed in a ventilated place, if you live in the city, it is best to hang the sausage on the balcony, and then open the window, let the wind blow for 3 5 days, and during this period do not need to be afraid of the sun, but it should be noted that it is not suitable for drying sausages in summer, because the overall temperature environment is too high, and the sausage is very easy to decay, so the most suitable temperature is generally around 10 degrees, and it is best not to exceed 10 degreesWinter is the best time to dry sausages.

2. After 3 5 days of blow drying and drying, we can move the sausage to a place that will not let the sun shine, but this place still needs to be ventilated, at this time we can touch the sausage, if the sausage skin is dry, but the inside is soft This is the most normal state, but if you like to eat some more chewy sausages, you can dry it for about two more days and then proceed to step 2. After moving to a backlit area, continue to air dry for a week to about 10 days.

3. A week to 10 days left hall hidden right, we observe the sausage, if the state of the sausage has reached the standard, we can take off the sausage, and then put it in a cool, ventilated and dry place for preservation, if there is no place to put it, you can also put the sausage in a clean fresh-keeping bag, put it in the refrigerator for cryopreservation, and take out the sausage to thaw when you want to eat.

1.Before drying the sausage, when we are enema, we need to divide the filled sausage into equal sizes and tie it well, otherwise it is not easy to dry.

2.The sausage that is divided into sections and has been tied is processed in the next step, note that this step is the key to drying, that is, use a toothpick or a needle or other sharp things to tie some small holes on the surface of the filled sausage, which is to better facilitate drying, and help to flow out of the oil in the sausage during the drying process, increasing the taste of eating.

3.The next thing is to choose a place to dry, under normal circumstances, the sausages will be hung in the shade and backlit for drying, preferably in a place with better ventilation conditions, after choosing a good location, we need to change the sausages every two to three days, so that they can be evenly dried.

4.Many friends who live in the building will be afraid that the drying effect is not good at home, in fact, the home is also OK, if the ventilation conditions at home are better, the time can be eaten for about a week, but if the ventilation conditions at home are poor, the drying process will be a little longer, but you need to pay attention to the temperature at home, the temperature is too high, it may not be dried on the mildew and deterioration, try to dry on the balcony, if there is a window, please open the window.

Homemade sausages. Ingredients: pork hind leg meat, sheep casing, salt, monosodium glutamate, chicken essence, pepper, water, cooking wine, sugar, red yeast rice powder, ginger powder.

Steps: <>

Step 1: Cut the pork into small pieces and place them in a food processor.

Step 2: Stir into a puree of meat.

Step 3: Add all the seasonings.

Step 4: Stir well and marinate for an hour.

Step 5: Put the meat puree into the enema.

<> step 8, all are done, tie them with a rope section by section, and put them in a ventilated place to dry for 12 hours.

Step 9, put the sausage in the pot and add water to the sausage, add, green onion, cooking wine, pepper, star anise, these seasonings can also be added, boil the pot and cook for half an hour.

Step 10: Turn off the heat after cooking, let it cool, cut it out of the refrigerator and freeze it for preservation.

It can't be sunned, it will crack. The drying time depends on the temperature, wind and other reasons, but the longer the marinade, the more fragrant it is. The specific pickling time depends on the temperature at the time, it must be below 15 degrees, so that the meat will not be bad), after the marinade is done, take it out and dry the Taishu Mayang.

And, during the curing process, it is best to turn it once a day to observe the condition of the bacon.

Around the winter solstice is a good time to marinate bacon. If it's early, the temperature is not low enough, and the dried meat is easy to stink. However, the sun before the winter solstice is spicy and poisonous, unlike the sun after the winter solstice, which is warm and peaceful.

Therefore, generally after the winter solstice, cured bacon needs to be marinated for 7 days and then dried. After being exposed to the sun, the bacon is oily, and the unique salty flavor of the bacon is revealed.

It can be sunned, 3-5 sun, and it is not delicious if it is too hard to dry for a long time.

There are many ways to make sausages, and the taste of sausages made by everyone is different, and many people want to eat sausages, and they will send the ingredients to the processing point for them to process, but often the taste of the sausages is completely not to their taste. Let's talk about the detailed recipe for homemade sausages.

Bratwurst

Ingredients: pork (10 kg), white sugar (150 grams), high liquor (150 grams).

Excipients: salt (100g), five-spice powder (25g), Maggi fresh soy sauce (50g), chicken essence (25g).

Steps: 1. It is best to choose the meat of the hind leg of the pig for sausage, and it is best to be fat and thin for three points.

2. Cut the pork into 2 cm cubes.

3. Put the cut meat in a bowl.

4. Add seasoning.

5. Stir well by hand.

6. Cover with plastic wrap and marinate for 24 hours.

7. The casing is first washed with warm water to remove the salt particles on the surface.

8. Soak in warm water for more than 5 hours.

9. Put the soaked casing on the faucet and rinse the inner wall of the casing, (the purpose of this is to lubricate the inner wall of the casing and fill the meat.) It's good to irrigate).

10. Tools for enema.

11. Cut the mouth of a cola biscuit, put the casing on it, and tie a knot at the other end of the casing.

12. Slowly stuff the marinated meat into the casing, pay attention not to stuff it too tightly, so that the casing is easy to break.

13. While stuffing, use your hands to drive the meat down.

14. After the casing is filled, tie a knot every 15 cm or so and tie it with a rope.

15. Find a cool and ventilated place to hang the filled sausages and dry them (generally 4 to 7 days).

16. After cooling, put it in a fresh-keeping bag and store it in the freezer compartment of the refrigerator. (It must be placed in the freezer, which is prone to spoilage and long hair).

17. Put it in the steamer when eating.

18. It can be eaten when it is steamed.

Sichuan sausage

Ingredients: Fine pork.

Excipients: chili noodles, Sichuan pepper powder, high-quality liquor, sugar, refined salt.

Steps: 1. Use good pork (fat and lean ratio 1:2), with chili noodles, Sichuan pepper powder, high-quality liquor, sugar, refined salt, put together in a certain proportion and stir well, marinate for 2-3 hours.

2. Put the marinated meat into the washed casing, and then use a rope every 20 cm or so after it is filled, and finally use a bamboo skewer to pierce the outside of the intestine at an equal distance to release the air in the intestine.

3. Place the freshly filled sausages in a ventilated place to dry for about 1 week to remove excess water.

4. Finally, hang the dehydrated sausages in a sealed environment and smoke them for one day.

Tips:

How to eat. 1. After washing and cooking, add condiments to steam, fry or bake.

2. The most common way to eat: wash the sausages and cook them, and cut them into slices obliquely after cooling, without putting any condiments. This original taste is the most authentic Sichuan cured meat.