1, spicy sausage
Pig's front leg meat 10 Jin, Chili powder 2 Liang (can be increased or decreased according to personal taste), pepper powder 0.5 Liang (can be increased or decreased according to personal taste), pepper powder 1 spoon, sugar 2 Liang, salt 2.5 Liang, and white wine 2 Liang.
2. Cantonese sausage
Fresh pork 10 kg, sugar 140 g, salt 60 g, chicken essence 50 g, white pepper 10 g, sorghum wine 100 ml, rice wine 10 ml, and ginger juice 80 ml.
3. Original sausage
Pork 10 kg (cut into long strips), salt100g, sugar150-200g, 200g of high-alcohol liquor above 55 degrees (added twice), onion segments (taken out during brewing) and ginger juice (added during enema). The raw materials are vigorously stirred and beaten, which is beneficial to better taste and can be poured after pickling for one night. After filling, dry in the shade. It is best to eat it after 10- 15 days.
4, spiced sausage
If you want to make spiced sausage, you can add 50 grams of soy sauce and 50 grams of spiced powder on the basis of the original formula. If you want to make spicy sausage, you can add100g of high-quality Chili powder or 300g of Chili sauce (according to your personal taste) to the formula of spiced sausage.
Second, the relevant technical points
1, choose the pork belly instead of the pork belly on the front shoulder.
The most suitable pork part for filling sausage is the front shoulder, also called "front elbow", and the back shoulder or elbow can also be used. The ratio of lean meat to fat meat is about 8: 2-3: 7 (before lean meat selection and after oil selection).
2. Choose white wine instead of cooking wine.
When curing meat, wine can remove fishy smell and enhance fragrance, which is also learned: ① high-alcohol liquor: Daqu liquor, remove fishy smell and enhance fragrance; ② Southern flower carving: the color is fishy and pale; ③ Wine: rich in aroma and dark in color.
3. The proportion of seasoning is the most important.
The proportion of seasoning is the most important when filling sausages. Take 10 Jin meat as an example, you need 1.5- 1.7 salt, 4-5 sugar, 4-5 high-alcohol liquor, and other onion oil, onion ginger juice and spiced noodles can be added according to your own taste and needs.
4. Fill it as much as possible
The meat must be filled tightly, not unevenly, and as thick as possible, so that it will not be very fine after air drying. If the sausage is filled too thin, the water in the meat will dry quickly and the taste will be bad, so this is why we are advised not to fill it too thin. When pouring, tie the knot with cotton thread about15cm, and the interval should not be too long, so as to prevent the rope and casing from being stretched and broken when drying.
5. Dry or smoke in a ventilated place.
If you like to eat air-dried sausages, you must know that air-dried sausages pay attention to the weather. The best day is a sunny day with the temperature below 15℃ and the humidity below 60%. It's best to hang it in a ventilated place in the north, and don't let the sun shine directly on the sausage surface. I like smoked sausages. It is suggested that fresh cypress branches should be lit first when smoking, and then the open flame should be extinguished, leaving a little spark. At this time, fresh cypress branches still have some water, which will produce a lot of smoke. With that smoked sausage, the taste is almost gone. Let the sausage cool after smoking, and the delicious food will be ready.