Prepare the materials
Ingredients: 5 kg of pork and 3 m of casing.
Accessories: 60 grams of salt, 8 grams of sugar, 8 grams of pepper powder, 50 grams of Chili powder, 8 grams of thirteen spices, 30 grams of high-alcohol liquor, and a little vitamin.
Steps of filling sausage
Step 1: Wash the casing with clear water several times, and then soak it with clear water, onion, ginger and cooking wine (the purpose of soaking is to make the casing cleaner and reduce the fishy smell).
Step 2: Wash the pork with clear water (the surface of the pork should be cleaned, this step can't be sloppy, because it is directly eaten after drying), peel and cut into slightly thick pieces (the pig skin of the fat sausage is not needed), and cut the fat meat and lean meat separately (small pieces are best).
Step 3: Add salt to pork slices, knead them evenly, then add high-alcohol liquor and mix well, then add pepper powder, Chili powder, white sugar, thirteen spices, vitamin C and sesame oil, stir them by hand for several times (this step is called beating, but it is not as good as pulp fish slices, as long as they are stirred evenly, the taste is the best), and put them in the refrigerator for about one hour (the purpose of refrigeration is to make the taste better integrated into the ingredients).
Step 4: The next step is simple. After the pork is marinated, put the casing on the mold, and then put the marinated meat into the casing from the mold until the casing is full (tightly, so that the cooking will not come apart in the future).
Step 5, then divide the sausage into several sections and tie it with cotton thread (this is convenient for drying and eating later)
Step 6: finally, add water to the pot, blanch the sausage in hot water 10 second, take it out (this step is to completely remove the dirt on the surface), and then hang it in a ventilated place to dry. If gas is found in the sausage during the drying process, poke the hole with a toothpick to deflate it until the sausage is dry and hard, and it is perfectly finished (you can't get wet in this process, otherwise it will go bad easily).
Overview of sausage stuffing
The most important seasoning for sausage stuffing is salt. Some people put some salt in sausages, even if it is sweet. Only enough salt can ensure that sausages are not easy to go bad in the later stage. At the same time, the ratio of salt to meat is generally around 1: 40, that is to say, a catty of salt will marinate 40 jins of meat, and some people will marinate 30 jins of meat with a catty of salt, depending on the amount of fat (fat will become oil after drying). Pork is the best choice.