Pork sausage is a kind of sausage food popular in the north and northeast of China. It is made by mixing starch paste with pork belly or lean pork as stuffing, boiling in ordinary casing, drying in the sun or smoking. If garlic and other fillings are added, it becomes garlic sausage. It has been verified that this is Russian food brought by Russians living in the northeast of China. In Heilongjiang, this sausage is different from Harbin sausage. Its taste is slightly similar to that of tripe with pine nuts, but it is lighter and softer than tripe with pine nuts. It is very popular with everyone and has become a product of Heilongjiang.

I. Process flow

Selecting meat, blanching, mixing pulp, mixing stuffing, stuffing, cooking, smoking and finished products.

Second, the formula

Materials: 3 kg of dried mung bean starch, pig fat 1 kg,

Accessories: 500g of refined salt, 250g of green onion, 20g of pepper noodles, 60g of monosodium glutamate, 400g of sesame oil, 200g of fresh ginger and 0/00g of sugar/kloc.

Third, the processing technology

1, lean meat without fascia, fat meat without belly. After selecting the meat, cut it into noodles-thick shredded pork immediately.

2. Blanch the shredded pork with boiling water for two or three minutes, and take it out after cooking.

3. Take 1.2kg starch and pour it into a basin, and make it into a dry paste with a little warm water. It is required to mix evenly without small pieces. Zanthoxylum bungeanum granules were soaked in 200g boiling water, then gradually poured into pasty starch with 17.5kg boiling water, and mixed with injection to make dilute starch paste. Pour the pepper water into the starch paste at the same time and stir well. The total water content should not exceed 20kg, and 17.5~ 19kg is appropriate.

4. Cut fresh ginger into fine particles, mix with sesame oil, monosodium glutamate, refined salt and shredded pork, pour into the dilute starch paste, gradually pour the remaining starch into the dilute starch paste, and stir while pouring until it is evenly mixed. Small pieces of starch are needed.

5. Soak the pig casing in warm water, wash it, and control the moisture in the casing. There is no need to leave a gap when filling sausages, and there is no need to deflate by brazing.

6. Boil the water in the pot and put the sausage in the pot. Don't use too much firepower after entering the pot, so as not to break it. After five or six minutes, the sausage surfaced and was blue.

7, smoking, put the intestines in the smoking drawer, neatly arranged, leaving gaps between the intestines, do not pack too much, so as to avoid uneven smoking. The ratio of sugar to sawdust in the fumigation pot is 3: 1, and the firepower should not be too strong. It can be smoked for six to seven minutes. The output is about 20 kilograms.

Features: fresh and fragrant, refreshing and not greasy, easy to preserve after smoking.