At this time of year, I have to make some handmade sausages for my daughter to eat
Make your own sausages, choose the best meat, no additives, eat the most assured
In the morning, fry in a pan until slightly charred, paired with your own dim sum, the day begins...
raw material:
600 grams of pork, 12 grams of salt, 12 grams of sugar, 20 grams of honey, 2 grams of freshly ground black pepper, 40 grams of glutinous rice wine
Starch 15 g, water to taste
About 10 grams of sheep casing, a spoonful of cooking wine, and a few drops of high liquor
method:
1. Cut the pork into small pieces;
2, add salt, sugar, honey, freshly ground black pepper, glutinous rice wine and stir well;
3, starch plus an appropriate amount of water to adjust into a paste;
4, add the starch paste to the meat filling, stir in one direction and marinate for 2 hours;
5, casing take out and wash, put in water, add a spoonful of cooking wine, a few drops of high liquor soaked for 1 hour to remove fishy;
6. Put the casing on the funnel and tie a knot at the bottom;
7, put the pork filling into the funnel, chopsticks thick head down, obliquely press the pork, so that the pork goes more smoothly;
8. Check the enema intestine, if there is air, use the needle to sew clothes to puncture it, release the gas, and drive the pork evenly;
9: Every 10 cm, tie a knot with cotton thread and tie the sausage to the desired length.
10. Hang it up and dry the skin. (I left it dry for a day, according to the local temperature regulation, the skin is dry, it feels dry and hard)
11, take off the dried sausage, boil water in the pot (sufficient amount), about 80 degrees, throw the intestine into it, low heat, micro-boil;
12: Cook for about 30 minutes (low heat), the sausage floats up and turns off the heat;
13. Fish out the sausage, let it cool, dry it, put it in a plastic bag and refrigerate it. If you do too much, you can't eat it for a short time and you can freeze a part)
14: When serving, fry in a frying pan until the skin is golden and crispy.