1, spicy sausage
10 pounds of pork forelegs, chili powder 2 two (can be increased or decreased according to personal taste), pepper powder 0.5 two (can be increased or decreased according to personal taste), pepper 1 tbsp, sugar 2 two, salt 2.5 two, white wine 2 two.
2, wide-flavored sausage
10 pounds of fresh pork, 140 grams of sugar, 60 grams of salt, 50 grams of chicken essence, 10 grams of white pepper, 100 milliliters of sorghum wine, 10 milliliters of rice wine, 80 milliliters of ginger juice.
3, the original flavor sausage
10 pounds of pork (cut into long strips), 100 grams of salt, 150-200 grams of sugar, more than 55 degrees of high white wine 200 grams (added in two times), chunks of green onions (taken out of the brewing), ginger juice (added to the enema). The raw materials will be stirred hard, wrestling, is conducive to more flavorful, marinated overnight can be infused. After filling, put it in a cool place to air-dry, and it is best to eat it after 10-15 days.
4, five spice sausage
If you want to make five spice sausage, you can add 50 grams of soy sauce and 50 grams of five spice powder on the basis of the original recipe. If you want to make spicy sausage, you can add 100 grams of high-quality chili powder or 300 grams of chili sauce (according to personal taste) to the five-spice sausage recipe.
Second, the relevant technical technical points
1, meat selection of the front shoulder should not be pork
The most suitable part of the pork sausage is the front shoulder, also called "front elbow", the back shoulder or the back elbow can also be. The ratio of lean to fat is about 8:2 - 3:7 (leaner, more lean, more oily).
2, no wine to choose white wine
cured meat with wine can be deodorized to increase the aroma, which also has a learning curve: ① high white wine: Daqu wine, deodorized, flavor aroma; ② southern Huadiao: deodorized, light color; ③ wine: strong aroma, dark color.
3, seasoning ratio is the most important
Sausage seasoning ratio is the most important. To 10 pounds of meat, for example, you need 1.5-1.7 two salt, sugar 4-5 two, a high degree of white wine 4-5 two, the other onion oil, onion and ginger liquid and five spice noodles according to their own tastes and needs to add can be.
4, try to fill a little thick
Meat must be filled tightly, not uneven thickness, try to fill a little thicker, so that after air-drying will not be very thin, sausage filling too thin meat inside the moisture will dry especially fast, the taste will be bad, so this is the reason why it is recommended that we do not fill excessively thin. Irrigation of almost fifteen centimeters with cotton thread tie, rope knot do not interval too long, to avoid drying when the rope and casing is not stressed taut open broken.
5, ventilated place air-drying or smoking
If you are fond of eating air-dried sausage, you must know that air-dried sausage is very concerned about the weather, the most suitable day is the temperature below 15 ℃, humidity below 60% of the sunny days. It is best to hang them in a ventilated place in the north and do not let the sun shine directly on the surface of the sausages. Like to eat smoked sausage attention, it is recommended to smoke with fresh cypress branches lit, and then extinguish the open fire, leaving the star fire point, when the fresh cypress branches still have some moisture, will produce a lot of smoke, with that smoke out of the sausage, the flavor is simply not pose. After smoking the sausage to cool, delicious is finished.