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2500 grams of pork
seasoning
salt
50 grams
soy
250 grams
Sausage material
a pack of
white sugar
50 grams
yellow rice wine
50 grams
The practice of spiced sausage
1. 5 kg of fresh chilled pork, choose the ratio of fat to thin according to your own preferences (it is recommended to have 2 points of fat and 8 points of thin), and cut into strips and small blocks for later use.
2. Soak the casing in cold water for about 5 minutes (hot water is not allowed), take it out and rinse it for 2-3 times before use.
3. Take 5 kg of raw meat as the standard, add a package of prepared sausage, 250g of soy sauce, 50g of salt, 50g of sugar and 50g of southern wine, mix well, cover with plastic wrap, and marinate for 1-2 hours, and it is better to stay overnight.
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4. Pouring the salted raw meat into the casing with a funnel, or buying a small machine like me, the enema speed will be much faster. Tie a few laps with cotton thread at intervals. Make a few small holes in the surface of the sausage with a toothpick to remove the air in the casing and prevent the sausage from bursting during steaming.