Ham sausage is a very convenient but delicious food. However, the hams purchased on the market generally contain more starch and less meat, making them unsatisfying to eat. Therefore, many people want to make ham with a higher meat content at home. After making the ham sausage, it can be stored in the refrigerator for a long time. You can eat it whenever you want, which is very convenient. So, how to make your own ham sausage?

1. Slice ginger, cut green onion into sections and soak in water for more than half an hour, then repeatedly pinch the green onion and ginger, remove the green onion and ginger, and make green onion and ginger water. , pour in cornstarch, stir evenly and set aside. Soak the sheep intestines in clean water and a little white wine for more than half an hour, rinse with water, cut the cotton thread into sections, use sausage stuffing tools and needles, wash them and set aside. Wash and cut the meat into cubes. Separately blend the fat and lean meat into a puree. The more delicate the blending, the better.

2. Add salt, sugar, cooking wine, light soy sauce, and red yeast rice powder to the meat filling. Pour a small portion of the onion, ginger, and cornstarch water you just prepared into the meat filling, and stir in one direction. Wait until the meat filling has completely absorbed the water, then pour some onion, ginger, cornstarch water, and stir in one direction. This step is very important. You must wait for the meat to absorb the water in batches before repeating the next step.

3. Until the meat filling looks very moist, and the meat filling is very elastic when you pat it with your hands, cover it with plastic wrap or a fresh-keeping bag, and put it in the refrigerator to keep it fresh for more than 2 hours. This will Let the meat filling fully absorb the seasonings. After freezing, the meat filling will become more elastic. Tie one end of the sheep intestine with cotton thread, fill the sheep intestine with meat stuffing, then slowly push the sheep intestine inward until it reaches the bottom of the sheep intestine, and start filling the sausage.

4. After a sausage is filled, tie it section by section with cotton thread at the length you like, where your thumb can easily press it, and then use a needle to prick the bubbles in the sausage. (Each sausage must be pierced with a few small holes with a needle to release the air inside, otherwise it will explode easily when cooked)

5. Dry the skin overnight in cold weather and make it in summer. Use an electric fan to blow for about 2 hours to dry the leather.

6. Pour cold water into the pot, cook over medium-low heat for 20-30 minutes, take out and let cool, put it in a bag and store it for quick freezing.