I bought casing online for the first time, prepared to make my own sausage, looked for recipes everywhere, adjusted the recipes and made my own ingredients. My mother operated the whole process of cutting meat and enema. Thanks to her strong support, I will do it myself next time. 6 Jin of sweet sausage and 6 Jin of spicy sausage, I hope they are delicious and don't disappoint my family.
material
pork
5000 grams
refined sugar
500 grams
salt
125g
Highly alcoholic wine
100g
five spice powder
20 grams
pepper
15g
ground pepper
10g
Monascus rice noodle
10g
Pig casing
Some.
enemator
one
cotton thread
Some.
Step 1
A packet of pork casing
Second step
An enema device
Third step
Fat and thin pork
Fourth step
Sliced pork (not washable)
Step five
Add all the seasonings.
Step 6
Stir well by hand.
Step 7
Rinse the pig casing several times and soak it for half an hour. Personally, I don't think it's very convenient to use an enema device, so I put the casing into a long tube with a funnel-shaped object, put the meat slices in by hand, tie the front end of the casing with cotton thread first, then pour the meat in, tie it with cotton thread every 15 cm after filling a casing, divide it into several sections, exhaust it with a needle, and then squeeze out the meat.
Step 8
Air drying and natural air drying
Step 9
It can be eaten after ten days, washed, cooked or steamed, sliced and eaten.
Step 10
The remaining sausages are put into the refrigerator in time for freezing preservation. Boil or steam while eating.