As the saying goes: the autumn wind rises, eat bologna. Southern people's bologna from the fall on the production, like bacon, bologna, roughly the practice is divided into two kinds, one is smoked, one is drying, the northern people's bologna is the beginning of the winter production, and only bologna, we call the sausage, not only call it a different way, the practice and the taste is also very different, the southern taste to sweet, the northern taste to salty, each have a thousand years of experience, all are very delicious, which you like to eat the taste of it?

Every year in winter, the door of each meat store and households on the windowsill will be full of sausage, look around and feel into the sausage world. I am from Shandong, mainly eat drying sausage-based, smoked most people are not accustomed to eating, but I eat north and south, are my favorite, as a foodie, as long as they want to eat, will learn to do, in addition to saving money to do their own cleaner. Today, the sausage recipe and the production process to share with you, do out of the sausage taste superb, more than sold 100 times better.

This year's meat prices are too expensive, do sausage obviously a lot less, last year my family did 30 pounds, this year do 10 pounds, a family of three can eat a winter. First of all, the sausage meat to choose between fat and thin, fat meat more than too greasy, lean meat more than not fragrant, I'm using pork and plum meat with the do, fat and thin, fragrant and not greasy, this with the most perfect.

And then I buy meat are cold meat, unlike ordinary butcher stores and bazaars sell meat, there is a relatively strong fishy smell and a slight stench, this is the difference between cold meat and ordinary meat, I buy the meat every year this butcher store meat, the old customers are to give the affordable price, the five-flower meat 27 yuan a catty, the plum blossom meat 32 a catty, and the price of ordinary meat the same price, how much is a catty of everyone's local pork?

First clean the meat to control the water, and then cut into about 1 cm size of the meat block, do their own sausage and sell the biggest difference is the cut meat, meat store are using a meat grinder directly churned, hand-cut meat taste than the grinder to do the aroma of too much, the most delicious and most soulful practice of any food is the most traditional handmade.

There is a sausage store in the morning market business is the hottest, because its sausage is purely hand-cut, the boss cut too much meat, take the knife hands have a thick layer of calluses, so you want to eat a good sausage still have to do it yourself. Pork everyone will cut, the important secret recipe to come, is the sausage seasoning to add, which is also the key to sausage delicious in the key, we must remember, every year can be used.

La sausage seasoning recipe: 46 grams of salt, 60 grams of monosodium glutamate (MSG), 150 grams of sugar, 350 grams of soy sauce, 150 grams of white wine (must be a high degree of white wine, more than 50 degrees), thirteen spices 45 grams, this is the proportion of seasoning 10 pounds of meat, according to the number of pounds of meat to increase the number of grams of seasoning on the best is to multiply the number of increases, so that it is easier to calculate.

Pour all of the seasonings into the meat, with the hands of the uniform grasp, grasp a little more, so that the seasonings evenly flavored, grasp the uniform marinade for 1 hour and then begin to do sausage. Sausage I bought in the butcher store, 1 yuan a meter, 10 pounds of meat 10 meters is enough, it is only 10 dollars. Buy home sausage casings first through the water, so that less air into the next can be filled with meat into the sausage casings. First of all, one end of the intestines tied on a dead knot, small enema is made with a mineral water bottle, cut off half of the bottle is the most primitive enema. The mouth of the bottle goes over the other end of the sausage casing, fill the bottle with meat, and press down with the thick end of the chopstick so that the meat chunks go into the sausage casing.

There is more meat in the casing, run your hand down the casing, while filling the meat and running it down, you will soon be able to fill a casing, if you have a small enema at home, the speed will be faster, if not, mineral water bottles are the most convenient.

Filled with a sausage, the other end of the dead knot, be sure to tie it tightly, so as not to dry when scattered, that sausage to do a failure. This a complete sausage how to become a one by one small sausage it, this is a trick, first look at the total length of the sausage, and then according to their own length of the cut off a few sections, the sausage around the knot, and then become a one by one.

The good sausage there is a final step, but also the most important step, look at the sausage white bubbles in the place to use the needle to make a small hole, and then press a little bit, the bubbles will come out, so that the sun out of the sausage will not be uneven, and cut will not be spread out, because the handmade sausage will be the air into the.

This is all done in the finished picture, the northern sausage to the salty taste of the main, will add soy sauce, the color of the natural black, unlike the southern color is basically red, this is our local special way of eating, and will be exported to foreign countries it.

Living in the building on the ventilated place to dry, I was put on the balcony, the sun a week can eat, the longer the sun preservation time will be the longer, do your own sausage at home is so simple, the secret recipe practice all tell you, hurry up and do it up.