Sausage has a long history. In the past, meat could not be preserved and would go rancid if kept for a long time. So the wise ancestors invented sausage, a technology for preserving meat. Chinese sausage It also has a long history, and now it is divided into many types. Each household has different tastes, and the things they drink will definitely be different. Today I will mainly talk about how to make homemade sausage.

Ingredients: 10 kilograms of clean pork (9 kilograms of lean meat, 1 kilogram of fat meat, lean to fat ratio 9:1, preferably pork belly), standard ingredients: 2 taels of soy sauce, fine salt 2.5 taels, white sugar 5 taels, koji wine 3 taels, sesame oil 1.5 taels, MSG 1.5 taels, appropriate amount of thirteen spices, appropriate amount of ginger powder. (If you want the sausage to look better in color, you don’t need to add soy sauce. If you don’t want to eat sausages with the smell of sesame oil, you don’t need to add sesame oil.) For example, if you make your own Sichuan spicy sausage, you can add an appropriate amount of chili noodles and pepper noodles according to your own taste. .

Processing method: Remove the skin, bones and tendons, cut into 1 cm square diced meat, mix the above ingredients with the meat thoroughly, stir evenly, and marinate for 1 to 2 hours. First wash the casings and set aside, then fill them. Use rope ligation to segment the intestines every 20 to 25 centimeters until the entire intestine is filled. (You can also fill a casing before ligating and segmenting it.) During this filling process, you should squeeze it tightly while loading, so as not to leave any air, and ensure that the air in the casing is eliminated as much as possible.

Coil the filled sausages (ligated into sections), lay them flat on a tray or grate, put them in a cool place for 8 to 12 hours, and then hang them to dry. Hang it on a bamboo pole in a cool, well-ventilated place and let it dry for 5 to 7 days (if you want to eat it softer, dry it for 4 to 5 days, if you want to eat it dry, you can dry it for a few more days). Steam the dried sausages in a basket for 20 minutes, then put them in a plastic bag and freeze them in the refrigerator. The sausages can be stored for 3 to 5 months. (You can also freeze it without putting it in the refrigerator. Hang the steamed sausage in a cool place, but the sausage will dry out as time goes by).

This is the recipe for making sausages that is commonly used in my family. It looks complicated but is actually very simple. The key is to put in some effort. Sausages are mainly divided into Sichuan-style sausages and Cantonese-style sausages. To be honest, they are not very easy to eat. I'm used to it, Guangzhou-style sausages are a bit sweet, and Sichuan-style sausages are too spicy. This is a method that was fixed after consulting many people. It is more suitable for northern tastes. If you are interested, you can give it a try. Use this recipe to make delicious sausages at home. The key is to be clean, hygienic and safe to eat.