So today I'm going to share with you our Hakka sausage practice, in fact, sausage practice is roughly the same, it is under the seasoning is different, like to eat sausage friends can try Oh.
Input preparation: pork sausage, pork, ginger, cooking wine, salt, sugar, white wine, white pepper, powdered red wine and so on.
The specific steps are as follows:
The first step: we first prepare the pig intestines, I used to do sausage is to buy pig intestines to get their own intestines, this time, lazy, and directly asked a friend to help me buy pig intestines, intestines a little bit of soaking, and then rinsed clean.
The second step: wash the clean sausage into the dish, add ginger, cooking wine, soak for half an hour.
The third step: now to prepare the meat, half fat and lean meat to prepare a little more, how much you want to do how much to prepare it, wash and peel, and then drain the water and then cut into small pieces, do not have to chop, but to try to cut a little small pieces.
The fourth step: cut well after seasoning, add the right amount of salt, sugar, white wine, white pepper, red powder, mix it well. These seasonings can be according to their own taste to eat under the red powder if you do not have can not add, add a little, the color looks good point.
The fifth step: the soaked pork sausage coat again clean, both times the sausage coat to the faucet rinse Oh, so that you can wash the inside, there will be no odor.
Step 6: Prepare a small enema, I used to use mineral water bottles to get. Put the casing into the enema mouth, set a casing, to tie a knot at the end.
Step 7: After the casing is done, add the seasoned meat to the inside of the enema.
Step 8: Then twist and pour, finish pouring and then add meat into it, then continue pouring, after filling one sausage liner, get the sausage liner down from the enema and tie a knot on the end.
Step 9: After all the meat is filled, use cotton thread to tie the sausage in a small section, tied, and then use a toothpick to prick a few small holes in the sausage to facilitate the sun when the ventilation, each section should be pricked Oh.
The tenth step: all get well, and then the sausage rinse the surface with water, because there will be juice overflow.
The tenth step: sausage after washing can be taken out to dry, hang up, drying in the ventilation, it is best to get the sun, probably drying about seven days, dry can be, the north windy sun is good, four or five days can be.
Our Hakka sausage is done, like friends can try Oh, very simple, and taste texture are particularly good, I like to eat savory flavor, so the sugar is only a little bit under the fresh, if you like to eat sweet you can add a little bit of sugar into it.
Tips
In fact, to do sausage is very simple, more simple than doing bacon, under the seasoning I do not write the proportion, because everyone likes different tastes, everyone according to their own favorite flavor to the next bar, we have people here will go to match some of the five spice powder to add, I think the taste is a little strange, so I still do simple ingredients, delicious.