condiments
5000 grams of pork forelegs
condiments
Pig casing, white wine, pepper granules, pepper noodles and sausage seasoning.
step
1. Use good pig forelegs (the ratio of fat to thin is 3: 7).
2. Wash the peeled pork with clear water, drain the water on the surface of the meat, separate the fat meat from the lean meat, and replace them with 1cm pieces respectively.
Put it in the cauldron
4.2 bags of Sichuan sausage seasoning
5. Pour the sausage seasoning into the meat bowl.
6. Add pepper granules, a little pepper noodles and white wine according to personal taste (if you don't add sausage seasoning, you need to add salt yourself).
7. Stir well by hand, cover and marinate for about 12 hours.
8. During the curing process, we can make casings. Wash the pig casing with warm water, and then hedge it with water, so that the casing is ready.
9. Cover the funnel with one end of the casing and pour the marinated meat into the casing. After filling the whole casing, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the canned casing uniform in thickness.
10. After the whole sausage is filled, punch some small holes on the sausage surface with toothpicks to facilitate ventilation, and then segment it with thread, about 15 cm long. Tie each section tightly with a thread, so be sure to tie it tightly, otherwise the sausage will easily come apart when cooking.
1 1. Then take it out and put it in a sunny place to dry for 3 days, and then hang it in a ventilated place. It usually takes about 15 days to dry under the eaves, so that the sausage is successful! If possible, sausages smoked with cypress branches will taste better.