Speaking of sausage, many people may have eaten it. The taste can be divided into two types. The first is sweet sausage. This type of sausage is generally eaten by southerners; The other type is salty and spicy, which is more commonly made in Sichuan, Guizhou and other places, especially in rural areas. Almost every family will fill it with a few sausages and save it to entertain relatives and friends year after year.

Many people may be very unfamiliar with stuffed sausages, and have never even seen stuffed sausages. In fact, stuffing sausages is not complicated. The key is how to adjust the taste of sausages, which requires skills. It must be The amount of seasoning must be grasped, otherwise it will be embarrassing if it becomes bland or salty after drying. Not much to say below, today I will share with you how to make bacon. I will express it in the simplest and easiest to understand words so that everyone can understand it. Friends, please follow me and read along.

Preparation materials

Main ingredients: 5 pounds of hip tip

Accessory materials: 30 ml of high-quality liquor, 20 grams of white sugar, 55 grams of salt, 30 grams of pepper noodles grams, 30 grams of chili noodles, appropriate amount of casings

Steps for stuffing sausages

1. Cured meat: Cut the tip of the rear hip (the ratio of fat to lean is 3:7) into meat piece.

2. Add all the Sichuan seasonings to the cut meat, mix well and marinate for 12-24 hours.

3. Wash the casings and soak them in clean water for later use.

4. Fill sausage: Cut off 1/3 of the mouth of the plastic beverage bottle to make a funnel. One end of the casing is tied tightly with cotton thread, and the other end is placed at the mouth of the bottle. Fill the funnel with the marinated meat and fill it into the casing with the thicker end of the chopsticks. Do not leave any gaps in the middle when filling the meat.

5. Fill all the meat into the casing, and tie the opening of the casing tightly with cotton thread. After filling the sausage, use a needle to poke some small holes in the casing to prevent the casing from swelling when drying.

6. Place the filled sausages in a dry and ventilated place to dry for about 10 days, until the casings become wrinkled and the sausages turn dark red.

Questions and Answers about Stuffing Sausage

Question: Why does sausage stink when it is made?

Answer: I have encountered this problem before. Generally, the reason why the sausage smells bad is that there is not enough salt, or the sausage is not dried thoroughly. Although we understand the steps, the details are very important. There is a saying that goes well, "Details determine success or failure." This sentence is not only suitable for use in life, but also very practical for us chefs in cooking.

This delicious sausage is finished. What do you think of this sharing?