Make your own sausage
First of all, we need to prepare the following ingredients: pork, casing, salt, white wine, pepper, Chili powder and soy sauce. Other seasonings can be added as appropriate, depending on personal taste. Among them, pork needs to be both fat and thin. Of course, the proportion of lean meat is more than fat meat, so choose the best meat possible. Small intestine is the best choice for casing, and fresh materials should be used for pork and casing.
Make your own sausage
Step 1: Wash the casing and soak it in clean water for half an hour, so that it can be fully soaked for later operation. Wash the pork with water, then cut it into pieces with a knife, and then turn the pieces into fine minced meat with a meat grinder, but be careful not to grind it too much.
Make your own sausage
The second step is to add salt, white wine, pepper, Chili powder, soy sauce and other seasonings to the minced meat, and choose the dosage according to your own taste, but not too little, otherwise the taste may be bad. In addition, you can also add some other commonly used seasonings according to your own taste without affecting the overall flavor. Some people may wonder why adding white wine to meat is actually to remove the fishy smell of fresh meat. In addition, liquor has a magical effect, that is, its strong smell can drive away insects and prevent them from staying on sausages or laying eggs. As for the role of pepper, a little pepper will not only be numb, but will be very fragrant. Add it as appropriate.
Make your own sausage
Step three, stir the meat evenly. Tools can be used here, but it may be difficult to operate if the meat is too big. It is recommended to use your hands directly. After washing your hands, you can start to operate with gloves on. Remember to tie a knot at one end of the casing or tie it tightly with a thin thread after soaking, and then put it all on the funnel of the chef's machine. Pour the meat into the casing, squeeze it properly, and then tie it with thread at regular intervals, about 20cm long.
Make your own sausage
Step 7: After all the sausages are filled, remember to stick a few small holes on the surface of each sausage with a needle so that the air inside can come out. After these steps are completed, just hang it in an outdoor ventilated place with the sun. Of course, this is what your family did when they were in the city. It will be more convenient if you are in the countryside or you can take it back to your hometown in the countryside. Old houses in rural areas usually leave a room for bacon. Sausages taste better if they are smoked. When you eat it at last, just cook it and cut it.
Make your own sausage
All the steps are here. Have you learned? Try it yourself as soon as you learn it.