Pork or beef can be used to stuff sausages.
Take pork as an example to make sausage stuffing steps:
Ingredients: 10 pounds of pork, 50 grams of chili, 50 grams of pepper, 5 grams of pepper, 5 grams of MSG, 50 grams of sugar grams, 110-120 grams of salt, 70-100 grams of white wine, and 5 grams of ginger powder.
Steps of making:
1. The meat used to make sausages is generally 30% fat and 70% lean front sandwich meat. You can also use front sandwich meat and a small part of hind leg meat. The sausage made in this way is tender and can be cut into slices. If it is too thin, it will be too dry and the taste will not be good.
2. Clean the large pieces of meat and use gauze, towel or absorbent paper to absorb the moisture on the surface. You can also dry the surface moisture before cutting.
3. It is best to cut the fat meat and lean meat separately, so that when filling, fill in one piece of fat and two pieces of lean meat, so that the mix is ??more even. Cut into small strips about 1cm thick, 3cm wide and 10cm long.
4. Use a little bit of millet pepper, which is very spicy, about 10 grams of millet pepper. Add the Sichuan peppercorn powder. Don’t make the peppercorns too fine.
5. Add salt and white wine first, then rub in to taste.
6. Add all other remaining seasonings. Turn your hands up and down evenly. Remember to wear disposable gloves, otherwise it will hurt your hands if it is too spicy.
7. After opening the casings, wash them with clean water three or four times, then soak them in clean water for more than 1 hour. Finally, fill them with water one by one and clean them, checking whether there are any tears or leaks.
8. Put the sausage on the sausage stuffing tool stick and tie a knot at the end. Then use chopsticks to put the meat into the meat tube according to the standard of three parts fat and seven parts lean. Basically, put one piece of fat and two pieces of lean meat.
9. Pay attention to squeezing while filling, and fill the meat tightly.
10. After filling, divide it into small sections, pinch them tightly, and then tie them with cotton thread.
11. Poke small holes in the airy areas to exhaust.
12. Pay attention to the last step, which is the most critical. Take all the stuffed sausages and roll them in a basin of boiling water. Clean the surface. Do not wait too long and put them into the water. Lift it up immediately, then hang it up again. The purpose of washing with boiling water is to remove the fishy smell on the surface. In addition, it is easy to dry and the surface of the finished sausage will not stick.
13. Hang it in a ventilated place and do not expose it to the sun to prevent oil production.
14. Finished product.