The ingredients are: 5000g of pork hind leg meat, 8 meters of sausage casings, 120g of refined salt, 150g of white wine, 30g of ginger juice, 80g of chili pepper noodles, 30g of pepper noodles, 35g of sugar, and 15g of chicken essence.
How to do it
1. Cut the meat into fingernail-sized slices, or break it up directly with an enema machine. (I use an enema machine. Speaking from experience, slicing meat is a pain in the ass, but it tastes great!)
2, food processor, now breaking pepper, pepper into powder. This cured meat to do sausage is flavorful and delicious ah.
3, fat and lean meat mixture, add two pots of water, and seasonings mixed by hand, marinated for 24 hours.
4, the sausage coat shake off the surface of the salt, wash with water, add cooking wine soaked for 24 hours.
5, the next is the enema sausage. There is an enema machine with an enema machine. There is no enema machine with a Coke bottle. After filling, to ensure that each section 8-9cm, tied rope into sections. With a needle in each section of the sausage on the tie 2-3 small holes to facilitate the air out of the casing.
6, well done sausage hanging in a cool ventilated place, avoid direct sunlight, 2-3 weeks, take off to eat.
Spicy sausage is a kind of Sichuan enema varieties, its color, aroma, taste, shape and other sausages are different, eating spicy flavor heavy, salty and sweet, slightly numb tongue feeling, can promote appetite, the flavor is very good.
Nutritional value
Pork (fat and lean): pork is rich in high-quality proteins and essential fatty acids, and to provide hemoglobin (organic iron) and promote the absorption of iron cysteine, can improve the iron-deficiency anemia; with the kidney and blood, nourishing the yin and moistening dryness of the efficacy of the kidney; but due to the high cholesterol content of pork. Therefore, obese people and people with high blood fat should not eat more.
Note
1, the production of sausage meat fat and lean ratio is best 3:7, fat and lean ratio can be adjusted according to their own preferences, but do not be too thin, too thin, if the sausage will eat more firewood.
2, drying good sausage in a cool, ventilated place can be saved for a winter, the weather warmed up after the leftover sausage can be placed in the refrigerator freezer, frozen storage, in order to prevent deterioration. You can also put the sausage into the freezer after drying out the water, to prevent the drying time is too long sausage dry taste is not moist.
3, enema sausage can be cured meat and washed sausage casing to the special enema sausage place to ask someone to enema, this will save a lot of work.
4, the production of sausage is suitable for Sichuan and other wet and cool places, the northern climate is too cold outside, too hot indoors, not very suitable for making sausage.
5, sausage casings can be bought at the free market where pork is sold.
6, pork (fat and lean): pork should not be eaten with umeboshi, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkeys, sheep's liver, cilantro, turtle, rhododendron, buckwheat, quail meat, beef. It is not advisable to drink a lot of tea after eating pork.