Seasoning: 20 grams of soy sauce, 4 grams of sugar, 2 grams of white wine, 8 grams of salt
Practice 1. lean meat and fat meat with boiling water for a few moments, take out with a dry cloth to wipe dry, cut into grains into a container, sprinkle into the salt and then mix well to marinate.
2. Soak the dried pork sausage in warm water and keep it for later.
3. Add dark soy sauce, sugar and wine to the marinated meat, mix well and marinate for about 15 minutes. If you like the flavor of soy sauce, use soy sauce instead of dark soy sauce, or use both.
4. Pork intestines take out and pour off the warm water used for dipping, still put back in the container, with a straw rope or thin rope tied at one end, the other end into the funnel tightly, and then stuffed with pork into the funnel into the intestine, intestine due to the pressure into the air to expand, according to the production of roasted cinnamon intestines can be dealt with in accordance with the method of processing, the lowest position of the intestines with a needle to puncture the air from the eyelet leakage, and at the same time, the meat particles pressed down.
5. All the meat particles into the intestine, the first funnel end of the intestine mouth tied tightly, and then about four or five inches away from a knot with a thin rope, so that a section of a section of the shape of the head, and in every two sections of the longer about 10 inches of thin rope, in order to set hanging on bamboo poles to dry.
Materials
Good pork, chili noodles, pepper, high-quality white wine, sugar, refined salt
Practice 1. good pork (fat and lean ratio of 1:2), with chili noodles, pepper, high-quality white wine, sugar, refined salt, according to a certain proportion of the mix together, the code taste pickling 2-3 hours.
2. Put the marinated meat into the washed sausage, filled every 20 centimeters or so and then bolted with a string, and finally with a bamboo stick in the outside of the sausage at equal distances from the eyelets, to let go of the air inside the intestine.
3. Place the freshly filled sausages in a ventilated area to dry for about 1 week to remove excess water.
4. Finally, hang the dried sausages inside the sealing ring and smoke them for a day.
Materials
Meat 1500 grams, both fat and lean is better; salt 25 grams, about 5 tbsp; sugar 80 grams, about 6.5 tbsp; red wine 60 grams, about 1/4 cup; a large piece of ginger, cut as small as possible
Tools:
I don't have any special tools for sausage, not even a funnel, so I cut open a large water bottle. It worked fine, the only downside was that it took a little while to sleeve the sausage.
The method is actually very simple, and it feels much easier than making a cake!
The first step is to cut the meat into 1.5cm cubes, and mix it with all the seasonings, and leave it for later;
The second step is to soak the casings in warm water for about 15 minutes, then put one end of the casings on the mouth of the bottle of water, and tie the other end in a knot;
The third step is to make an enema. Don't fill it too full, use a toothpick to poke some holes in the airy places while filling it, and after filling it all up, choose the right size and tie it with cotton thread. I used an hour to ream the meat, but it took ten minutes to almost finish the enema! It was very enjoyable!
Step 4, Bake, 170 degrees F/76 degrees C for 12 - 13 hours is about right. Wax paper or tin foil should be attached to the underside of the baking rack to catch any dripping oil.