"When making sausages, the proportion of salt is the key. Let me teach you a 30-year-old recipe, which is juicy, fragrant and delicious!

"For southerners, there is always a kind of delicacy that they look forward to during the Chinese New Year, and that is bacon. When I was a child, my grandmother would make some bacon and sausages every year. When cooking rice, she would put a sausage or a few slices of bacon, and the rice would become fragrant.

, oily and delicious.

In comparison, I prefer to eat sausages, which are more convenient to eat, so my family feeds 5 pounds of sausages every year.

Currently, there are two main types of sausages on the market, one is Sichuan-style sausage, which is spicy, and the other is Cantonese-style sausage, which is sweet.

In fact, all southern provinces have the custom of pickling sausages, and the methods are similar. The main difference is the seasonings, so the tastes are different.

The preparation of sausage is simple. It is pickled, fermented and then dried, which takes half a month.

Although it is simple, many people cannot make it well, especially northerners who do not often eat sausages. They usually encounter problems such as strong fishy smell, salty taste, and dry texture. Now I will share with you the skills of making sausages. Grandma uses them.

For decades, Q bombs have become juicy, fragrant and delicious.

If you want to eat sausages during the Chinese New Year, start making them quickly.

For the sausage, prepare fresh pork belly, salt, sugar, strong liquor, ginger, garlic, pepper, star anise, cinnamon, bay leaves, and chicken essence.

The first step is to make the sausage in one go. The seasoning depends entirely on the proportion of the ingredients, so it must be precise and the error does not exceed ±3 grams, so that it will not be too salty or too bland.

Second step, when making sausage, you must use lean and fat pork, such as pork belly and front leg meat. Do not use pure lean meat or pure fat meat, otherwise it will be too dry or too greasy.

Can pork belly be washed?

Many people say that sausages cannot be washed because they will spoil them. This is actually a misunderstanding.

Pork belly can be washed. After washing, the fishy smell of the sausage will be less and it will be cleaner. But remember to drain the water.

Step 3: Soak 10 pounds of pork belly in light salt water for 2 hours, take it out, wash it, hang it on the balcony to drain, and then remove the skin.

Step 4: Soak the casings in clean water for half an hour, drain the water, and prepare the tools for filling the sausages.

Let me teach you a method: cut a 1.5L mineral water bottle 10 centimeters away from the mouth of the bottle, and then you can fill it with sausage.

Step 5: Add 5 grams each of peppercorns, star anise, cinnamon and bay leaves into the wok, stir-fry over low heat until fragrant. When the color turns yellow, pour it out and mash it with a tool.

Prepare 2 pieces of ginger and 1 head of garlic. Salt is the top priority. You can omit anything else, but the salt cannot be less. Prepare 150 grams of salt and 50 grams of chicken essence.

Step 6: Cut the pork belly into large pieces and grind it into a meat grinder. If you like the texture, don’t beat it too much.

Step 7: Add salt, chicken essence, minced ginger, minced garlic, and spice powder to the meat filling, then pour in 100 ml of high-strength white wine, mix well, and marinate for half an hour to absorb the flavor.

Step 8: Put the casing on the tool, pour the meat filling into the casing, and rub it with your hands to make it tighter and taste better.

After the meat filling is filled, tie the partitions with ropes every other length, put them in a basin and marinate for another 2 hours.

Step 9: Hang the sausage in a cool and ventilated place and let it dry for 3 days. The sausage is ready.

Do not dry it directly in the sun, otherwise it will taste dry and hard.

Dry it in the shade first, then put it in a sunny place to dry for 3 to 5 days, and the sausage will be ready.

After the sausage is dried, put it in a plastic bag, squeeze out the air, and put it in the refrigerator to freeze. It will not go bad after a year.