In our mikawa land, every time we enter the middle and late part of the waxing moon, we begin to kill pigs, which is also a custom, celebrating ourselves who have worked hard for a year, and also mean that the next year's wind and rain are smooth and the harvest is good. Of course, we will make our unique sausages at this time.
To make sausages, pig intestines are generally selected, and the length of a pig intestine is about 1.2m. First of all, we have to clean up the pig's small intestine, clean up the inside, that is, to reduce its odor as much as possible. A fun local way to do this, take a banana core, twist your hands out the juice and pour it on the small intestine, then rub it with salt, and repeat it several times to remove the smell!
The next step is to fill the meat, with fat and lean filling until it is fried, it will not be very greasy, and it will not be eaten because lean meat is the majority. A fat and a thin, fat outflow of fat can be a good air-dried lean meat infiltration, then lean meat can also be properly buffered the greasy feeling brought by fat meat, is a word to sum up: fat but not greasy.
The meat was chosen, and then came a naturally dyed seasoning we added last time we made the curly hooves, red yeast. It is also added to a certain amount of liquor, grass fruit powder, refined salt and other spices, and ignited with fire to make its unique fragrance volatilize back. Control the proportions, basically this red yeast seasoning is poured into the meat, the meat can just be kneaded into a ball and not easy to spread, and the proportion is best if there is no juice flowing out.
The final canning session is called a pleasure. We generally do not use any machine, but pure hand. Find a beverage bottle, clean it, cut it down 7 to 8cm along the bottle mouth, dock the intestine mouth with the bottle mouth, and tighten it with cotton thread. Start canning, there are some small tricks during this period, you can't stuff too much in one breath, otherwise the intestines will always break. Find a chopstick, the right amount of cool white open (play a role in lubrication), first come a piece or two of meat, use chopsticks to press a pressure, water to pour a little, such a step, in a short time you can complete a lot of sausage production. (Length 1.2m) Skilled people can make a lot a day, hand-born people do not poke the intestines that is the first basic skill to practice, followed by more practice like the oil seller, practice more, and finally achieve practice can make skill.
After making a sausage, choose a cool, dry and ventilated place, dry in the shade for a week or so, to prevent contact with mosquitoes and other animals, it is best to cover it with a layer of gauze. When the time is up, the standard sausage is shiny on the surface, the meat is clearly organized, and the surface of the sausage smells a mixture of white wine and red yeast to produce a unique aroma.
We then dry it in the sun, and in a few days the sausage will become dry due to the loss of moisture and have a longer shelf life.
Our local unique way to eat is to eat it with garlic moss, of course, you can also slice it to grill it, and the taste of grilling is also floating all over the yard ~ ~ ~ ~
Well like the old watch to try the gram to taste the Karma! Like words like comment plus attention, thank you.