80-year-old grandmother's sausage recipe, keep in mind the ratio of "12345"!
With the improvement of living standards, people's pursuit of food is getting higher and higher. In this process, sausages are loved by more and more people as a delicious and delicious food. And today, we are going to share the sausage recipe of the 80-year-old grandmother, who has been making sausages with this method for many years, and every time she makes the sausages, the family rushes to eat them, as long as she masters the ratio of "12345", she can make delicious sausages.
First, the selection of materials
The selection of materials is a very important step in the process of making sausages. First of all, we need to choose fresh pork, preferably pork belly, because the pork belly contains a moderate ratio of fat and fat, which can guarantee the texture and taste of the sausage. It is also necessary to prepare some spices such as green onions, ginger, garlic, etc., as well as some commonly used spices, such as star anise, cinnamon, Sichuan pepper, etc.
Second, the production process
1. Preparation
Before you start making sausages, cut the pork belly into small pieces, then put it in a pot with an appropriate amount of water and cook until it is cooked through. After the cooked pork belly is removed, chop it into minced meat with a knife, then add the chopped green onions, ginger, garlic and other seasonings, and stir well.
2. Prepare the sausage filling
Next, we need to put the prepared minced meat into a large bowl, add an appropriate amount of salt, sugar, light soy sauce, dark soy sauce, cooking wine, five-spice powder and other seasonings, and season according to the ratio of "12345". The ratio of "12345" here refers to: 1 part light soy sauce, 2 parts dark soy sauce, 3 parts cooking wine, 4 parts five-spice powder, and 5 parts sugar. Depending on individual tastes, these proportions can be adjusted appropriately.
3. Stuff sausages
Put the prepared sausage filling into a clean large bowl, take the washed casing, put it on the machine, grab a part of the filling with your hands, slowly send it into the machine, as the meat is fed into the casing, it will slowly form a slender sausage shape, and repeat this process until all the filling is used up.
4. Dry the sausages
Put the filled sausages into a cold and ventilated outdoor area, under normal circumstances, the drying time should be more than a week, and remember to turn the sausages every day during this process and let them air dry evenly.
3. Tasting and preservation
1. Goods
After the sausage is dried, it can be steamed, put in a pot, steamed through water, and sliced and eaten after cooling. The sausages at this time are delicious and full of flavor, making them perfect to enjoy with beer, drinks, and other foods.
2. Save
The prepared sausages can be kept in the refrigerator for a while. If you want to keep it for a long time, you can put the sausages in an airtight bag and freeze them in the freezer compartment of the refrigerator. When you need to eat, take it out and thaw it.
With this simple recipe, we can easily make delicious sausages that will satisfy the taste buds of ourselves and our families. Have you been filling sausages this winter? What ratio do you use?
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