Hello everyone I am a home-style taste Xiao Zeng, and to the season of sausage filling to make bacon, today to share with you the 80-year-old grandmother used decades of sichuan flavor sausage recipe and production method, spicy and fresh, like to eat sausages of the hurry to collect!
Introduction: On a cold day, people began to make their own sausages, do bacon and other foods, especially to do Sichuan flavor sausages our family like to eat, there are Sichuan flavors and do Cantonese flavor, Cantonese sausages are sweet family dislikes, or like Sichuan flavor with a little spicy taste, especially every New Year's Festival home guests, cut a plate of homemade sausages is a wine dish, or take the sausage to fry peppers and add some tempeh, that taste not to mention how delicious it is, the sausages poured out of this recipe taste very good, like friends to collect it.
Ingredients required: 10 kg of pork front leg meat, 40 grams of peppercorn powder, 130 grams of salt, 50 grams of high liquor, 80 grams of chili oil, 80 grams of rock sugar, 30 grams of minced ginger, 8 meters of casing, 1 enema.
Production process: The first step, all the names should be weighed well, the peppercorns are fried and pressed into peppercorn powder The freshly ground peppercorns taste better and more intense, and the two thorny chili powder is made of rapeseed oil into chili oil, and the chili oil is easier to taste and more fragrant than the paprika. Rock sugar dissolves with a little warm water. Cut the ginger into minced ginger, and wash the casing with warm water and alkali.
Step 2: Take the pork front leg meat back to wash and drain the water, and then cut the pork fat separately, the lean meat is cut into slices of uniform size and thickness, the fat meat can be cut into small strips, the cut meat can be put into a large basin so that it is more convenient to stir, first stir the fat and lean meat evenly, and then put all the spices into it by hand to grab and mix it evenly, marinate for half an hour to start canning.
Step 3: First fill the enema with some meat to prevent the casing from being scratched when wearing the casing, and then put the casing on one end of the enema, tie the end with cotton thread, and then add meat to the funnel.
Step 4: Tie all the filled sausages into 15 cm pieces with rope, and then put them in a large basin and wash off some of the grease on the surface of the sausage with warm water. This technique must be remembered, and then the washed sausage is hung in a ventilated place, and then the surface of the sausage is tied with a toothpick to tie a small hole to discharge the air inside, which is also to prevent the sausage from becoming moldy.
Step 5: Dry the sausage for 5 to 10 days, until the surface of the sausage is dried reddish brown to prove that the sausage is dried, and then you can freeze it in the refrigerator, and when you want to eat, take out a few sections and steam it.
Summary: The amount of ten catties of pork for sausage salt is generally between 120-150 grams, and it cannot be more or it will be salty. With chili oil is more fragrant than with paprika, peppercorns are best fried freshly ground to make it easier to produce incense out of the hemp, after the sausage is packed, you must use warm water to clean the grease on the surface of the sausage to prevent mold, and finally use a toothpick to drain the air inside, the drying time is generally 5-10 days for the best, to prevent bursting, too hot weather is not suitable for drying sausages, otherwise it is easy to cause sausages to deteriorate and moldy.
Well, this is the recipe and production method of Sichuan flavor sausage shared with you today, more food preparation methods, please pay attention to the "homely taste" every day a home-cooked dish like friends to collect it, if you have a better way welcome to leave a message in the comment area to learn from each other Thank you for reading and supporting.
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