Small intestine of pig 1 kg, hind leg of pig1kg.

Sichuan sausage seasoning: salt 1 00g, sugar 80g, chicken essence 40g, high-alcohol liquor 5-6 tablespoons (porcelain spoons), Wang Shouyi spicy powder 1 bag, Wang Shouyi shisanxiang 1 bag, Wang Shouyi spiced powder1bag, salad oil/kloc.

Cantonese sausage seasoning: salt 100g, sugar120g, chicken essence 40g, high-alcohol liquor10 soup spoon (porcelain spoon).

Practice:

The first trick: scrape out the casing.

1, remove the fat from the front of the small intestine, wash it with flour, then turn the small intestine over, rub it with flour and wash it. This process has to be repeated twice.

2. Prepare to scrape casing. Prepare a small cutting board and put it obliquely in the pool, so that the scraped fat will not be everywhere; Tools-chopsticks, it is best to have a clear water chestnut at the end of chopsticks, which is convenient for scraping. The water in the tap should be kept small, so that sticky fat can be washed off at any time when scraping. Look at the picture, this is the casing being scraped, the red one is fat, and this casing needs to be scraped off.

Tips:

Pay attention to moderate force when scraping casing. If it is not enough, the fat can't be scraped clean; If you push too hard, the casing will be scratched again. Try a few more times, and it's easy to master the degree.

The second measure: soaking to remove odor

After the casing is scraped out, it should be washed well. Wash with a little white vinegar first, then rinse with clear water; Wash it with a little white wine again, rinse it with clear water, then wash it with alkali again, rinse it with clear water. Finally, turn over, pour in water and check whether the casing is damaged. If not, soak in light salt water for one night to enhance the elasticity of the casing.

Tips:

It is very easy to turn the casing over. Turn on the tap water, then turn the casing head over first, pour the water in, and the casing slips out smoothly, and the turning is successful.

The third measure: bring out delicious meat stuffing.

The taste of meat stuffing is the root of whether sausages are delicious or not. So adjust the taste.

Wash and peel the hind leg meat, cut it into fingernail-sized dices, add seasoning and mix well, then marinate for two hours before pouring. I don't like to use minced meat. It tastes worse than diced meat.

The best ratio of fat to lean meat is 3: 7.

Tips:

If you are worried about the taste deviation, it is recommended to take a piece of meat with a good taste and try it after heating it in the microwave oven. However, the microwave oven must be covered with a cover or a fresh-keeping bag to avoid the loss of water and the taste is different. If you steam it in a steamer, you should also add a cover to prevent moisture from entering the meat. In short, it is to ensure that the taste tested is original to the greatest extent, so that it is accurate.

The fourth measure: there is a trick to irrigation.

1, the sausage is going to be filled below. Get ready scissors, thread (for tying the mouth), funnel, washed casing and mixed diced meat, and you can start work. It is recommended to fill sausages with cut beverage bottles because their openings are just right.

2. Tie the bottom of the cleaned casing with thread or tie it directly, put it on the bottle mouth, hold it by hand, put the mixed meat stuffing in the bottle, poke it lightly with chopsticks a few times, and tie it with cotton thread in sections, so that the sausage will be fine.

3. When filling, you need a large place. It is recommended to spread a disposable tablecloth on the dining table at home, which will not pollute the place and have a large operating space.

Tips:

The air in the sausage should be punctured and released with a needle or toothpick, which is not only conducive to drying the sausage, but also to avoid deterioration.

The fifth measure: drying is exquisite.

1 Hang the prepared sausage in the shade to dry. Be careful not to stick together. Turn it inside and out every day to avoid the casing on the shady side from drying.

2. Never bask in the sun or get drenched in rain.

3. Once the moisture of the sausage is dried and the surface begins to wrinkle, it can be eaten. Don't dry in the sun for a long time. It takes about 5-10 days in winter. After a long time, the sausage will dehydrate and taste too firewood.

4. The sausages that can't be eaten are kept fresh and refrigerated in the refrigerator.

Tips:

Sausage is best made around the winter solstice. It is cold and windy, which is just suitable for making sausages.

The prepared sausage can be steamed on the rice, and the gravy penetrates into the rice, which is very delicious.

You can cook two kinds of sausages at a time, and it is also a quick gold medal banquet dish when entertaining guests.