condiments
5 Jin of pork leg meat
Casing 1 root
60 grams of salt
80 grams of white wine
50 g sugar
Pepper 10g
3 tablespoons soy sauce
condiments
Monascus powder 10g
The practice of homemade sausage
1.
Wash the salt off the surface of the casing and soak it in clear water for at least 30 minutes, so that the casing can be fully soaked, which will make it easier to cover.
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2.
Pork is washed with hot water, peeled and cut into large pieces, or directly sliced or cut into strips in this step.
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3.
I use a meat grinder and then mince the meat into big strips?
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4.
Add salt, sugar, white wine and pepper powder to the meat strips, and then add soy sauce according to your own preferences. Both monascus powder and monascus powder are colored, with or without them. Look at what I dried. The red one has monascus powder, but the white one doesn't. Also, why do I put white wine instead of yellow wine, saying that white wine is necessary? Also, pepper powder is my secret. Putting a small amount of pepper powder will not only make you feel numb, but also have a unique fragrance.
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5.
Mix the meat with the seasoning.
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6.
After the casing is soaked, tie a knot at one end.
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7.
Then put the casing on the funnel of the chef's machine.
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8.
Pour all the meat into the casing, and finally leave a blank of about 5cm, and tie the end.
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9.
Finally, rearrange the sausage, tie a cotton rope every once in a while, and then stick some small holes on the surface of the sausage with a puncture needle to facilitate the air inside to escape. When all this is done, hang the sausage in a ventilated place to dry. Some people say that it is faster to bask in the sun, and some people say that the oil will not smell good, so it should be dried. My home is a dry place, and there is little time to bask in the sun. It was basically blown by the wind last year.
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Home-made sausage product map
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