China's folk have the custom of "small snow pickled vegetables, heavy snow cured meat", once the snow festival arrives, every household is busy marinating "salty goods" to prepare for the New Year. In the era when there was no refrigerator, meat was eaten to wax, and fish, bacon, sausage, chicken, duck, and marinated would not be bad for a year. Compared with other flavors of sausage, my family loves to eat sausages, also known as sausages.
Every year when the snow festival arrives, you have to make a lot of sausages, part of the self-eating, part of the gifts, their own sausages, no additives, meat safety, environmental health, delicious and assured, friends and relatives like to eat. Today, I will share the method of making sausages in my family for decades, and friends who like to eat sausages can try it.
【Ingredients required】
3 kg of pork front leg meat, pig casing, 40g salt, 60g sugar, 9g pepper powder, 9g five-spice powder, 30g liquor
【Specific method】
1, sausage, the choice of pork is very important, with pork leg meat is more delicious, with the front leg meat made of sausage is more tender, hind leg meat made of sausage is more fragrant, pork three fat seven lean the most delicious, fat meat more greasy, lean meat more not fragrant, three fat seven thin made fragrant but not greasy. Because the family has already made a lot of sausages, I only made 3 pounds today to share the practice.
2. The pork bought back is cleaned and dried. Fat and lean are separated and cut into small strips, and the fat strips are a little smaller than the lean strips. Remember, pork should not be beaten into minced meat, sausages made of minced meat, no diced meat made of chewy taste good.
3, after cutting into a clean water-free and oil-free basin, make sausages, keep in mind the recipe "3 white and 2 yellow", and the sausages made are chewy and have no fishy taste. 3 kg of pork, add 40g of salt, 60g of sugar, 30g of white wine, 9g of pepper powder, 9g of five-spice powder, grasp it well by hand, marinate for 3 hours. The proportion of salt is very suitable, and the proportion of other ingredients can be slightly adjusted according to personal preference.
4, deal with casings, I am online shopping sheep casings. The casings you buy are generally salted and handled according to the instructions. Then put one end all over the enema, tie a knot at the other end, add the cured meat, and fill it into the casing. Without an enema, you can use a mineral water bottle with the bottom removed and press the meat into the casing with a rolling pin.
5. After all the irrigation, every ten centimeters, tie it with cotton thread to form a section. Then wash the surface of the sausage with warm water, and then use a toothpick to make a few small holes in the gas. Then hang in a ventilated and cool place, dry naturally for half a month, and you can eat. The process of air drying must pay attention to the prevention of hungry cats, oh, you can take it into the house at night, so as not to be stolen by the hungry cat Ha.
After drying the sausage, washing the dust on the surface, you can slice and fry, you can also steam and slice it to eat, very good, spicy and chewy, under the wine and rice are good.
Today's sharing ends here, I am Little Goose, the author of original food. Feel that sharing a good friend, just help to collect, forward, like to support a little Oh, see you in the next program, thank you for reading.