Raw materials: pork (rear buttock skinless), pig intestine. Salt, monosodium glutamate, pepper, pepper, chili pepper, white wine, sugar.

Production process:

1: the skinned pork with warm water to wash, the meat surface of the water dry, the fat and lean meat separate, respectively, changed into 1CM diced meat, respectively, in different ceramic irrigation.

2: according to personal taste into the salt, monosodium glutamate, pepper, pepper, chili pepper. White wine, sugar and other ingredients, mix well, cover and marinate for 8 - 10 hours. As lean meat is easy to taste, fat meat greasy, often fat meat first marinated 1 - 2 hours.

3: In the process of curing, we can do sausage. The small intestine with warm water with a small amount of salt or alkali cleaning, but salt and alkali should not be put too much, that will make the small intestine become brittle, easy to destroy when we scrape the intestine. After cleaning the small intestine into a flat hard place, with a stainless steel ruler or table knife with uniform force to the small intestine from top to bottom scrape clean, until hanging to seem to be transparent, in the beginning of the water inside and outside rinse, rinse clean hedge water, so that the sausage is ready.

4: the cured fat and lean meat mixed and stirred evenly, with one end of the enteric coating over the funnel, the stirred meat into the enteric coating, filled with the whole root, the first with a thin rope will be the bottom of the enteric coating tight, and then knead the intestinal body, so that canned intestinal body of uniform thickness. Remember not to fill too full, so that in the future drying process will be violent, and not too loose or leave air, then wait until the sausage molding time is too ugly ah, not good. Will be filled with good intestines did not interval 10 - 20CM with a thin rope tied into a small section, the bottom of each small section with a needle to tie a small hole, the excess water and air to stay out, and then take out in the sunny place in the sun for 3 - 4 days, in the hanging to a ventilated high place. Generally it is dried under the eaves. Generally need about 15 days, so the sausage on the production of success!

Sichuan sausage characteristics: spicy flavor, the appearance of red oil color sense, cut red and white, just look at it can imagine that a burst of "spicy nose".

+Guangdong sausage production method ?

Materials: 3500 grams of lean meat, 1500 grams of fat, 100 grams of salt, 250 grams of sugar, 250 grams of soy sauce, 150 grams of Shanxi Fen wine, 2 grams of nitro, 750 grams of water.

Method of production: ?

Curing: to make this sausage, we have to score two steps, first of all, the fat meat into the boiling water in the soaking, mixed with a small amount of Shanxi Fen wine, buried in sugar (this method is called "ice meat", the reason is that the fat meat cured through the cooked transparent, such as ice cubes and the name, and so the method, you can make the fat is not fat and not greasy), and so on, the fat is not fat. Marinate about 1 day, cut into slightly larger than soybean meat; the second step is the lean meat (preferably skinless pork elbow meat) cut into soybean-sized meat particles, seasoned salt, sugar, soy sauce, Shanxi Fenjiu and nitrate and mix well, marinate about at least 8 hours.

Wind wax: to be the above two kinds of meat grains were cured through (such as bacon to make crisp, can be the first lean meat tart some), into the same steel basin, add water, borrow the help of the funnel will be pressed into the meat water softened intestinal coating, to the degree of ninety percent of the full degree of intestinal coating, and then the ends of the bowel knot, with a needle rake in the meat intestines in a dense insertion in order to facilitate the evacuation of the gas, and then every 30 centimeters into a segment of twine tied to a section of the middle part of the binding Watercress, hanging through the bamboo poles, first slightly roasted with charcoal, and then into the ventilation place to dry for about 7 days, to the extent that the meat sausage body hard.

How to make garlic sausage?

Materials: Taiwan meat sausage (Shuanghui, Yuching two brands of good taste) 4, cheese slices 1 slice, purple skin garlic 1 head. 500 grams of frying oil (actual consumption of about 50 grams), frying powder moderate, a little pepper.

Practice: Cut the sausage in half into 2 half-circle cross-section strips, and cut the cheese into 4 slices. Pound the garlic into a paste.

Fry the sausage.

Make a paste with the frying powder according to the instructions, add the garlic paste and mix well. Cut the cheese slices into the meat sausage and secure with a toothpick. Heat oil in a frying pan to 70%. Coat the meat sausage with the garlic paste and fry until the surface is golden brown, then remove from the frying pan and sprinkle evenly with pepper.

Laos sausage practice ?

Raw materials: pork 10 pounds, the ratio of lean meat to fat meat is 9:1, because lean meat air-dried shrinkage than fat meat, so a little bit of fat meat is enough. ?

Salt: 110 grams, white wine: 350 milliliters, sugar: 300 grams, fresh ginger: 100 grams, orange peel powder (orange peel powder): 25 grams, monosodium glutamate (MSG): 50 grams, chili powder: 25 grams (general spiciness, like to eat spicy discretionary, however, do not add too much), pepper powder (never pepper powder): 25 grams (the same, the general degree of numbness, good this taste). (can also add discretionary).

Practice: lean meat cut broad bean grain size block, fat meat cut peanut size block, this is because the total amount of fat meat is relatively small, and air-dried volume will not shrink a lot, the best way to ensure that each section of the intestine has a certain amount of fat, so that the sausage is not made too material, cut meat is a very tiring work. After cutting, put in a large pot, and then put the above ingredients in a large bowl, first in the bowl of meat stirred evenly and then poured into the pot of meat, the purpose of doing so is because the powdered seasoning is more, if you put directly into the meat is easy to knot the small pieces, so that the flavor is not consistent. After putting the seasoning, it is better to stir for a while.

The next step is to fill the system, you can use a funnel, with mineral water bottles is also possible, I looked for a bottle, cut off half, upside down is a very good substitute for a funnel (and better than a funnel), will be washed a good sausage little by little all set in the bottle mouth, with chopsticks to put the meat material in, find a slightly thinner than the diameter of the bottle of mineral water cups, take a grocery bag to the cup. Cup set, with the bottom of the bottle pressed into the mineral water bottle funnel, so that like a syringe, the meat is easily poured into the sausage, it is best to work with two people, a pressure, another hand will be the meat in the sausage tight, compact, to the appropriate length, with cotton thread to tie a knot on the line. Do a good sausage on the needle in the place where there is air properly punched holes to drain the air.

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