How to make sausage

Step 1: Cut the lean meat into slices, then into strips, and finally into 0.5 cm cubes .

Step 2 Drifting: Soak the diced lean meat in 1% concentration salt water, stir regularly to accelerate the dissolution of blood water, and reduce the oxidation of the finished product and the darker color. After 2 hours, remove the dirty salt water, soak in salt water for 6-8 hours, and finally rinse and drain. Rinse the diced fatty meat with boiling water and immediately rinse with cold water and dry.

Step 3: Pickle: Mix the washed diced fat and lean meat, add seasonings in proportion, mix well, and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning even. When pickling, prevent high temperature, sunlight, flies and dust pollution.

Step 4: Soak the salt and dry casings in warm water for about 15 minutes. After softening, rinse the inside and outside, and then soak them in clean water for later use. The water temperature should not be too high when soaking to avoid affecting the strength of the casings. Put the casing on the funnel mouth (or the mouth of the sausage machine) from one end. When it reaches the end, let out the air and tie it well. Then fill in the diced meat and release the casing from the mouth while filling the diced meat. After filling the entire casing, tie the ends, and finally tie the fins to a length of about 15 cm and divide them into small sections.

Step 5: Dry: Pack the sausage and hang it in a ventilated place to dry for about half a month. Use your fingers to pinch it to ensure that there is no obvious deformation. Don't expose it to the sun, otherwise fat meat will become oily and change its flavor, and lean meat will deepen in color.

Step 6 Preservation: Keep it clean and free from dust. Cover it with a food bag and hang it upside down without tying the bag. It is dustproof, breathable and will not cause mold. When eating, steam it first and let it cool before slicing it. It tastes delicious.

(3) Five tips to make homemade sausage

The first step: scrape out the good casing

Peel off the fat on the front of the small intestine and wash it with flour. Then turn the small intestine over, rub it with flour, and wash it clean. This process is repeated twice.

Prepare to scrape the casings. Prepare a small cutting board and place it diagonally in the sink so that the scraped fat will not be spread everywhere; the tool - chopsticks, it is best to have sharp corners at the end of the chopsticks so that it is easier to scrape. The water in the faucet should be turned on low so that the sticky fat can be washed away at any time when shaving. Look at the picture, this is the casing being scraped. The red color is fat. This is the casing we need to scrape off.

Intimate advice: Pay attention to using moderate force when scraping casings. If it's not enough, the fat won't be scraped clean; if you use too much force, the casing will be scratched again. Try it a few times and it's easy to master.

Top 2: Soak to remove odor

After scraping out the casings, wash them thoroughly. First wash with a little white vinegar and rinse with clean water; then wash with a little white wine and rinse with clean water; then wash with alkaline water and rinse with clean water. Finally, turn it over, pour in water, and check whether the casing is damaged. If not, soak it in light salt water overnight to enhance the elasticity of the casings.

Intimate suggestion: It is very easy to turn the casing over. Turn on the water from the faucet, then turn over the casing head first, pour water in, the casing will slip out smoothly, and the turning is successful.

The third trick: Make delicious meat fillings

The taste of meat fillings is the fundamental factor of whether the sausage is delicious. So adjust the taste.

Wash the hind leg meat, peel it and cut it into fingernail-sized dices. Add seasonings, mix well and marinate for two hours before filling. I don't like to use minced meat, the taste is still worse than the diced meat.

For the well-seasoned diced meat filling, the best ratio of fat to lean meat is 3:7

Intimate suggestion: If you are worried about the taste being off, it is recommended to use a piece of meat that has been well-seasoned. Heat it in the microwave and taste it. However, the microwave oven must be covered with a lid or a fresh-keeping bag to prevent moisture loss and taste differences. If you use a steamer to steam, you should also add a lid to prevent moisture from entering the meat. In short, it is to ensure that the taste tested is authentic to the greatest extent, so that it is accurate.

The fourth step: a special trick for filling

The next step is to fill the sausage. Prepare scissors, thread (for tying the mouth), funnel, washed casings, and mixed diced meat. , can start work. It is recommended to use a cut drink bottle to fill the sausage because the opening is just right.

Tie the bottom of the washed casing tightly with a thread or tie it directly with a knot, put it on the mouth of the bottle, hold it with your hands, put the mixed meat filling in the bottle, and poke it a few times with chopsticks , fill it into the casing, and tie it tightly with cotton thread in sections, so that the sausage is ready.

A larger space is required for brewing. It is recommended to cover the dining table at home with a disposable tablecloth, which will not stain the place and provide a larger operating space.