Introduction: It's the season of sausage filling again, and recently Grandpa has been busy every day, because now many people are looking for Grandpa to give sausages. And Grandpa's sausage is not only fragrant, after tasting a bite, the aftertaste is endless, people who have eaten want to ask me about Grandpa's recipe! As Grandpa is getting older, if it is a good friend for many years, Grandpa will share the authentic sausage recipe and seasoning ratio with them, hoping that they can make their own favorite sausages in the future!
And recently there are many people every day asked me about the method of pickling sausages, today with the permission of grandpa, I will use the method of sausages used by grandpa for more than 50 years and the ratio of spices to everyone (Grandpa began to irrigate sausages in his 20s, he said that this formula has been used for at least 50 years), and he also wants me to share the 4 points of the sausages to everyone, as long as you keep in mind this "4 points", the sausages are fragrant and have a strong taste, there is no fishy taste, if you like to eat Sichuan flavor sausages, you must not miss Oh!
【Seasoning ratio】: 7 points of lean 3 points of fat pork belly 1000 grams, pepper noodles 4 grams, 30 grams of chili noodles, 40ml of high white wine, 30 grams of salt, 20 grams of white sugar, 10 grams of chicken essence, 3 grams of turmeric powder, 4 grams of spice powder (3 grams of white root, 3 grams of white cardamom, 2 grams of fragrant leaves, 5 grams of cumin, 2 grams of cinnamon, 5 grams of tangerine peel into a pot over low heat for 2 minutes, grind into powder and take 4 grams to use).
<h1 class="pgc-h-arrow-right" > authentic approach to sausages:</h1>
Step 1: First cut the pork into 1 cm wide and 3 cm long strips, then put the pepper noodles, chili noodles, turmeric powder, high liquor, salt, sugar, chicken essence, spice powder into the pork, stir well, and marinate for half an hour to set aside.
Step 2: Wash the bought small intestine with aged vinegar salt water, and then squeeze the marinated pork into the small intestine (pork must be squeezed tightly into the small intestine), and after all the pork is squeezed into the small intestine, tie the sausage into a 15 cm segment with a rope.
Step 3: Put the prepared sausage into the basin, and then put it into a cool and ventilated place, after 3 days of salting, use a toothpick to tie a few small holes in the surface of the sausage, which can prevent the sausage from moldy, but also prevent the sausage from sunburning.
Step 4: Take the sausage to the sun and fry for 3-5 days, until the surface of the sausage is sunburned reddish brown, which means that the sausage is dried. If the sausage is reddish brown, it can no longer be dried, otherwise the taste of the sausage will become worse.
<h1 class = "pgc-h-arrow-right" > [4 points of sausage filling]:</h1>
Point 1: When filling sausages, the amount of salt, high liquor, and white sugar must be placed according to the ratio of my article, and it must not be less, otherwise it will cause the sausage to be moldy (1 kg of meat corresponds to 15 grams of salt, 20 ml of liquor, 10 grams of white sugar). Spice powder, chicken essence, pepper noodles, chili noodles, these ingredients that increase spiciness, flavor and numbness can be put according to personal taste.
Point 2: The pork used in the sausage cannot be washed, and if it is washed, it will cause the sausage to become moldy. It is recommended that when you buy meat, buy very clean meat, and wipe it with a clean towel when you go home, so that you can make the sausage cleaner and more fragrant.
Point 3: The filled sausage should not be directly dried, it needs to be dried for 3 days before drying, which can not only make the sausage more flavorful, but also prevent the sausage from exploding in the process of drying, this 1 step is very important, I hope you do not make a mistake.
Point 4: After 3 days of marinating, use a toothpick to tie several small holes in the surface of the sausage, which is to allow air to enter the sausage, thus preventing the sausage from being too dry.
Grandpa has been pouring sausages for more than 50 years, teaching you authentic sausage recipes and seasoning ratios, and the skills are inexpensive. This is the practice of sharing sausages with you today, I will pour 20 pounds of sausages every December, and many friends come to my house to eat the sausages I made, and they all praise it! This article is Master Hu's original graphics, the follow-up Master Hu will also explain to you more cooking tips, the latest recipes to everyone, thank you for watching, if today's article is helpful to you, then point a concern, a like, thank you for your support.