The way to eat sausage is very simple. You can eat it after steaming and slicing it, or stir-fry it with other ingredients. It tastes particularly fragrant.
At this time of year, there are activities in the supermarket to buy pork and fill sausages for free, and many people will participate. But I prefer to pour it myself, the materials are assured, the taste can be directly controlled, and the practice is not difficult. The general practice is four steps: stuffing, seasoning, enema and air drying, but I also tell you that this practice is wrong.
The 85-year-old grandmother said that direct exposure is the most taboo after enema! Otherwise, sausages will go bad easily and taste bad.
Now I'm going to share with you the practice of rural sausage. It's simple and delicious, salty and delicious, and it won't be bad if you put it in 1 year. Learn from me if you like it.
Homemade sausage
Prepare 5 kg of fresh pork belly, 80 g of salt, 40 g of sugar, soy sauce, soy sauce, spiced powder, pepper powder, chicken essence, chives, ginger and high-alcohol liquor.
method of work
The first step, filling sausage, the first choice is pork belly or front leg meat, fat and thin, the taste is the best, too thin or too fat is not good. Buy some casings, rinse them with clear water, and then soak them for a while.
Step 2: Rinse the pork belly with clear water, dry the water, and cut it into small diced meat with a knife. Chop onion and ginger, put them into diced meat, add salt, sugar, soy sauce, soy sauce, allspice powder and pepper powder, mix them evenly by hand, then pour in a proper amount of high-alcohol liquor and marinate for half an hour.
Step 3: Take out the casing, squeeze out the water, tie a knot at one end, put it on the enema mold, then pour all the meat into the casing and roll it to the end by hand.
The fourth step, after pouring, tie your mouth tightly and tie a knot every 20 cm, which is more convenient to eat, and one meal is enough.
Step 5: Punch a few holes in the casing with a toothpick or needle, marinate it in a basin 1 night, then dry it in a cool and ventilated place for a week, and then dry it in the sun, and the sausage is ready.
Skills of making sausages
1, sausage will ferment during curing, producing gas, which will burst the casing, so stick some small holes with toothpicks to facilitate the gas inside, so the casing will not break.
2. Don't directly dry the filled sausage. You should marinate it for one night first, which will make it more tasty, and the dried sausage will be more fragrant.
3. Dry the sausage until it is set, and then dry it in the sun, so that the casing will not break because of the rapid water loss, and the sausage will be fuller and more complete. Some sausages are broken, but this step is not done well.
By doing these three steps, the sausage tastes more fragrant and lasts longer, and it won't go bad after being put in 1 year.
Is today's article useful to you? If you find it useful, please give me your praise, comments, comments and attention, so that more people can learn the skills. I will continue to share useful food knowledge with you next time.