Homemade sausage

Ingredients

5 pounds of pork / 2 meters of casing

Seasoning

60g of salt / sugar 30g / 30g high-strength white wine

20g pepper noodles / 20g chili noodles / 5g five-spice powder

▼ 1. Process the casings: put 1 bottle cap of white wine in clean water and soak the casings for 30 minutes. The casings are scraped from pig intestines, and there will be more or less the smell of offal. Adding some white wine to the water can help remove the smell. Pour the soaked casings into the tap water and wash them twice.

When flushing into tap water, shake it back and forth to check if there is any damage. Cut off the damaged areas and do not use them. Damage to the casing is normal, but it will affect filling, so the damaged part is not used. After inspection, drain the water, wipe off the surface with kitchen paper, and place it in a ventilated place indoors to dry.

▼ 2. Cut the pork: Cut the skin out of the pork, leaving the fat and lean meat. For pork, choose leg meat or rump meat. The meat of these two parts is best for making sausages. The meat used to make sausages should have a certain amount of fat. Generally, it is fat 3 and lean 7. If you want a richer oily aroma, you can use fat 4 lean 6. The sausage and fat will make it more fragrant~

Cut the pork into dices about the size of your middle fingernail (don’t cut them too small).

▼ 3. Seasoning: Put the cut pork into a large basin, pour in 30g white wine, 60g salt, 30g sugar, 20g pepper noodles, 20g chili noodles and 5g allspice. Liquor needs to be above 50 degrees to sterilize and remove fishy smell.

The sausages made here are Sichuan-flavored sausages. Sichuan peppercorns, chili noodles and five-spice powder are the main seasonings of Sichuan-flavored sausages. However, the dosage of Huachianjie has been reduced here. If you want spicy and spicy food, you can add 5-10g of pepper noodles and chili noodles each. If you prefer sweeter Cantonese sausage, you can omit the peppercorns, chili noodles, and five-spice powder. Adjust the sugar and salt to 100g, and increase the amount of liquor by about 50g.

Stir evenly with the help of chopsticks.

▼ 4. Stuffing sausages: The small tool that comes with buying sausage casings is used here. If you don’t have it, you can use a plastic drink bottle instead (cut off the mouth of the bottle to make a funnel). The casing wraps around the mouth of the bottle and the other end is knotted. Cut the casings into a length of about half a meter. Personally, I think a shorter length is easier to control and does not allow for damage. It doesn't matter if it's a long one, but the load is heavy and it's not easy to hang. Stuff the meat in with the help of chopsticks. Or put on gloves and grab the meat directly with your hands.

Squeeze out the air to make the meat filled in more tightly. Don't be too violent when stuffing the meat. There was a moment in the process where the casing was torn because of too much force. When the filling is about the length of your palm, tie the segments with cotton rope. Use a thin needle to poke a few small holes into the segmented sausage. The first purpose of poking small holes is to better eliminate the air in the intestines, so that the casings and meat fit more closely, and the sausages are firmer; the second reason is to leave a certain small gap so that the inside of the sausages can dry better during the drying process. .

Because I couldn’t find a thin needle at the moment, I used a toothpick instead. However, the toothpick itself is relatively thick and the hole for the sausage will be a bit big.

Tie the knot when it reaches the top. The selected casing can be filled with 2 sections for 1 kilogram of meat, and 10 sections for 5 kilograms of meat.

▼ 5. Drying: Hang the sausages with the help of rope. You can divide it into several small sections, or go around it and hang it again.