Sausages are sweet in Guangdong, spicy in Sichuan and salty in the north, which may be due to geographical reasons. People here are really "unhappy" about Cantonese sweetness, and their favorite sausage is spicy and salty. They also cook these two kinds of sausages to entertain relatives and friends every year before the Chinese New Year.

Today, I want to introduce our family's practice of making spicy sausages. It's similar to salty sausage. The difference lies in the composition. The practice is relatively simple. Friends who like spicy sausages must try it. It must taste much better than what you bought.

Spicy sausage practice

1. It's better to choose the front leg meat with three parts fat and seven parts thin for pork, which tastes better. If the whole lean meat tastes hard after drying, it doesn't taste very good. Purchased pork should be washed directly with clear water, and it must not be chopped before washing, otherwise it will cause the pork to have too high water content, and it will not be easy to dry, which will lead to the deterioration of sausages.

2. Drain the washed pork, then change the knife to remove the pigskin, and then cut the pork into strips or thick slices for later use. Sausages cut into strips or slices should not be fragile when eaten after drying, but can be cut into complete slices; Take 5 kg of pork as an example, you need to add 65g of salt, 40g of rock sugar powder, 65g of pepper powder, 5g of pepper powder 10g, 5g of pepper, 3g of chicken essence and 40g of high-alcohol liquor, and stir them evenly for later use.

Casings and tools for filling sausages can be bought online. The casing bought online has a salty taste, so it needs to be washed off with clear water, and then soaked in warm water for 20 minutes before use. Put the casing on the mouth of the enema tool from one end, then tie the last end of the casing tightly, put the pork into the tool and squeeze it into the casing bit by bit. ......

4. Stick the packed sausage in a place with air with a toothpick, and then squeeze the pork to one end by hand, so that the sausage will be denser and prevent everything from breaking after it is done; Then divide the sausage into several parts and tie it tightly with thin thread. Then put the sausage in 80 degrees warm water for a few seconds, not too long, so that the sausage skin dries quickly and the shape is more beautiful; Finally, sausages can be hung outdoors to dry for about 15 days.

The following are the required ingredients and seasonings for your reference:

5 kg of pig's forelegs, 40 g of high-alcohol liquor, 65 g of salt, 40 g of rock sugar powder (ground rock sugar into powder), 65 g of fine Chili powder, 0/0 g of pepper powder/kloc-,5 g of pepper powder and 3 g of chicken essence.

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Pork should be made of pork with three parts fat and seven parts thin, so it tastes better. Adding a proper amount of high alcohol to sausage can remove fishy smell and enhance flavor, and you can not add it if you don't like it. Pay attention to prevent birds when drying sausages outdoors, because birds will steal them in winter, and there will be many small holes in sausages, which is still unsanitary. ......