Fat pork: 2kg and a half 1250g.

Lean pork: 7 kg and a half 3750 g

Soy sauce: half a catty of 250g.

Fenjiu: 250g per catty.

White sugar: 1 kg 500g

Salt: 1 2 890g

Pork sausage (not vermicelli sausage): 3 kg 1500g.

Practice of Dongguan Sausage

You can buy pork intestines (not vermicelli) in your spare time and scrape oil with a knife when you come back. Be careful not to scratch it.

Rinse with water, preferably twice, and eat by yourself.

You can also cut the diced fat meat first if you have time.

Put the cut fat in the refrigerator. I think cutting by hand is different from mashing with a masher. It's best to cut by hand.

Lean meat can be ground with a meat grinder, or you can go to the vegetable market to help ground it.

Put the weighed sugar, salt, soy sauce and safin into the cut fat and marinate for a while.

pickling

Mix chopped lean meat and fat meat.

When everything is ready, put the casing into the enema tube.

I used to use this old-fashioned artificial enema device, but now I have a chef machine. Hehe, that's awesome. I can brush it with a brush. You can also go to Taobao to find out what kind of shake it is.

Pack the meat into a casing.

It's filled

Use a rope to help fill the sausage as long as you like.

Rinse the tied sausage with hot water to remove the oil on the surface. Do not use boiling water.

Pick up the prepared sausage, and insert each section into the hole 10 8 with a toothpick to exhaust.

You're finished. Hang the sausage to dry for 5 or 6 days, as long as your hands are not too soft.