How to make traditional spiced sausage?
Remind everyone:
1. If you want to deepen the color of sausage, 90g soy sauce+10g soy sauce. ?
2. The dosage of salt is just 75g, but it can be increased to 100g if the mouth is particularly heavy. ?
3. The amount of sugar can be slightly reduced to 150g according to personal taste. ?
Personally, I suggest using Erguotou and brandy to take half of the meat for experiments. If you think you like a particular flavor, you can save it for later.
The front elbow is tender and the back elbow is strong, which should be adjusted according to your own taste, but there must be fat pork belly.
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Fat and thin, rosy color, sausage delicious!
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Prepare seasoning
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Buy pork, wash it, remove the muscle membrane and cut it into cubes.
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The large meat cutter must be fast, or it will collapse. Listen to the audio novel, cut it, time flies!
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Pour in all the seasonings and mix well.
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There is no order to add seasoning, just pour it! Pour! Pour!
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Put on disposable gloves and turn them from bottom to top. Marinate for more than four hours. Turn it over several times an hour. Let the diced meat fully absorb the seasoning.
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A packet of pork casing
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Wash with clear water, soak in onion, ginger and pepper water for one hour, and soak in white wine with clear water when you are lazy.
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When the casing is wet, connect the casing to the water and tap it down to see if there is any hole. This is not very important. Don't omit it, or the casing will have a hole when filling sausage, and it will collapse!
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Please remember to remove the cutter head from the meat grinder. The sausage we made is a piece of meat, not minced meat. Add a trumpet-shaped enema and tighten the joints. Put a casing on the enema device.
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Tie a knot at the bottom of the casing at the top, scoop the marinated diced meat into the meat grinder with a large spoon, shake the meat into the casing, fix your hands on the casing on the meat grinder, let the meat fully immerse into the casing and become thick sausage, then let go and catch it with a big plate.
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You can also use new weapons, guns! Bigger ... bigger. ...
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Hang a bell and tie a knot on the casing. Scoop up the meat and tighten it. Start filling sausages. Buy a funnel or mineral water bottle without a meat grinder and poke it with chopsticks!
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The filled intestines are separated by cotton thread, and I have tried to tie the rope while shaking it, which is too troublesome. The casing is slightly tight, and the steamed casing is too loose to be cut into pieces after drying.
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If there is air in the intestine, puncture the eyes to exhaust.
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Hang it outdoors in a cool and ventilated place to dry naturally (never in direct sunlight or foggy days, your intestines will soon become sour)
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You can put the bag away, vacuum or seal it, and freeze it in the refrigerator for a week.
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I'm afraid it's not easy to bite a baby at home. I've been in the sun for five days, and I don't like it too dry. What a waste of time!
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When eating, clean it, steam it in a steamer for half an hour, let it cool, slice it and set it on the plate.
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Frozen in refrigerator, steamed while eating, reheated, thoroughly cooled, and cut into plates. Pour a few catties of sausages to entertain guests during the Chinese New Year, and act quickly!
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