Raw materials: clean pork 10 kg (9 kg of lean meat, 9 kg of fat meat 1 kg, the ratio of lean meat to fat meat is 9: 1, preferably pork breast).

Ingredients: 2 ounces of soy sauce, 2.5 ounces of refined salt, 5 ounces of sugar, 3 ounces of distiller's yeast, 2 ounces of sesame oil 1.5 ounces of monosodium glutamate 1.5 ounces of ginger powder. If the sausage looks good, don't use soy sauce. If you don't want to eat sausage with sesame oil flavor, you can leave sesame oil out. If Sichuan spicy sausage is made by yourself, you can add appropriate amount of pepper noodles and sesame pepper noodles according to your own taste.

(Special reminder: the amount of salt must be accurate, and it is not allowed to be added at will. Other ingredients don't need to be particularly precise, just about).

Treatment method:

1. Raw material selection: choose fresh pork, preferably pork breast.

2. Cutting meat: peeling, deboning, and deboning, and cutting into diced meat 1 cm square.

3. Pork curing: fully mix the above ingredients with meat, stir evenly, and cure for 1~2 hours.

4. Pouring: Wash the casing for later use. Then irrigate. Every 20~25 cm, you can tie the segments with ropes until the whole intestine is filled. (The cannula can also be filled and then ligated and segmented).

There are two filling methods:

(1) Self-filling type: A domestic hand-operated meat grinder is used, and its meat outlet has a plastic funnel-shaped leakage nozzle distributed with the meat grinder, which is specially used for filling sausages. Take out the minced meat blade and replace it with a plastic leak. (see the picture below)

② Butcher's Shop for Filling: After curing the meat, take it to the butcher's shop and let the butcher fill it for you, but you have to charge some processing fees. If the pork is purchased by yourself, other ingredients are from the butcher shop (including casing and various ingredients), and 1 kg sausage is 3.00~3.50 yuan (more expensive before the Spring Festival).

5. Exhaust: In the process of filling raw materials, it should be compacted and squeezed tightly, leaving no air, so as to ensure that the air in the casing is as clean as possible.

6. Setting: coil the filled sausage (ligated and sectioned) and lay it flat on a tray or filter screen, place it in the shade for 8- 12 hours, and then hang it to dry.

7. Dry: Hang it on a bamboo pole in a cool and ventilated place and dry it after 5-7 days (dry it for 4-5 days if you want to eat soft food, and dry it for a few days if you want to eat dry food).

8. Steaming preservation: put the dried sausage in a steamer for 20 minutes, cool it, put it in a fresh-keeping bag and put it in a refrigerator for freezing. Sausages can be kept for 3~5 months. You can hang the steamed sausage in the shade without freezing it in the refrigerator, but it will get drier and drier after a long time.

9. How to eat: carry it with you and heat it.

note:

1, don't poke holes in sausages: there are some ways to make sausages online. In sausages,

Before steaming in the steamer, puncture a small hole in the sausage with a needle to exhaust air, so that the oil in the sausage will flow out during steaming, which will make the lean meat of the sausage very dry and taste bad. Don't prick the hole in order to make the sausage delicious.