Ingredients: 5g fresh pork, two preserved eggs (diced), and appropriate casing.

seasoning: 3g of Jiang Mo, 15g of salt, 5g of allspice powder and 1g of starch.

Production: Pork is finely diced, and mixed with salt and spiced powder for 3 minutes (during the curing process, the meat is beaten while adding seasoning, and the meat is beaten as hard as possible to make it bulky and easy to taste. If it is not water-injected meat, starch is not needed). Add the preserved egg and Jiang Mo, mix well, pour into the casing, knot it into small pieces every 2 cm, and hang it for air drying (about ten days to half a month).

recipe of smoked beef sausage

ingredients: 5g of fresh beef (whole lean meat), 1g of Pixian bean paste (chopped and fried in oil to remove the flavor), 5g of smoked chicken and smoked fish, 1g of fried garlic rice and a proper amount of casing.

seasoning: a little spiced powder (douban is salty enough, no need to add salt).

production: boneless smoked fish and smoked chicken, diced, mixed with beef, bean paste, fried garlic and spiced powder, poured into casing, steamed in a cage for 3 minutes (when steaming, a few holes are punched in the casing wall), smoked and colored with tea leaves and white sugar.

formula of smoked pine sausage

ingredients: appropriate amount of sausage casing, 1g of preserved eggs, cooked mushrooms, winter bamboo shoots, fried dried bean curd, soaked vermicelli and cooked spiced soybeans (boiled peanuts can also be added).

seasoning: 5g of spiced powder, 3g of salt and 5g of monosodium glutamate.

production: all the main ingredients are diced and mixed evenly, seasoned with seasoning, poured into a soft casing and cooked with 8-degree water, cooled, smoked and colored with fragrant leaves and white sugar, and pressed with a tray for 3 minutes (because all the vegetarian ingredients are not sticky enough, they can be compacted with a tray).

note: because this kind of sausage is a vegetarian material, it is relatively loose, and it can be condensed and sticky when put into the vermicelli.

aromatherapy: put broken fragrant leaves or tea leaves and white sugar into the pot, put the raw materials on the grate, cover it, heat it slowly with low fire, and smoke for 3 minutes before coloring.

Jiangnan sausage formula

Ingredients: 1 kg of front leg meat (the ratio of fat to thin is 4: 6), appropriate amount of dried casing of pig or sheep, 25 g of refined salt, 2 g of white sugar, 1 g of Nanjing Jilun brand soy sauce, 5 g of Daqu liquor or sorghum liquor, 3 g of monosodium glutamate, 25 g of ginger powder, 3 g of spiced powder and 15 g of white pepper.

Production:

1. Soak the casing in cold water to soften and remove the salty taste for later use.

2. mince the lean meat, and cut the fat meat into 1cm square granules.

3. Put all the seasonings into the lean meat stuffing and fat meat granules, and stir them together.

4. Pour the mixed meat into the sausage casing with a funnel, while poking holes in the sausage with a needle to release air, squeeze it with your hands to enrich it. When it is 12-15 cm long, tie both ends firmly with a string, and so on until the whole intestine is filled.

5. Rinse and pour the sausages and hang them on bamboo poles in turn for drying or baking. Generally, they will be dried for 5 sunny days, then they will be taken down, placed in a cool and ventilated place and hung for one month.

Operation key:

1. Foreleg meat is the best choice for fresh pork.

2. The finished product can be stored in an environment of -5 degrees, which can generally be stored for about 6 months.

Concluding remarks:

1. The effect of using starch in enema is better than that of using raw flour, and the cost is lower, such as using mung bean starch.

2. Most sausages cooked in Northeast China are vermicelli, that is, they are cooked with starch. It is best to cook them at 3-4 degrees, and keep the water temperature at 8 degrees. When cooking, you should not leave people alone, and let out gas while cooking. Air-dried sausage generally does not add starch.

3. Salinity standard: If the sausage is directly edible, it should not be too salty. Generally, 5 grams of raw materials (meat, flour and water all add up) should be salted 8-1 grams. If it is air-dried sausage, the taste should be slightly salty, and 5 grams of raw materials should be salted 1-15 grams.

4. Casings for enema are available in the market. You don't need to buy your own small intestine for processing. Casings are salted after dehydration. When used, they are soaked in clear water to soften, remove salt and increase elasticity.

the following are all kinds of sausage recipes collected (for reference only)

1. Sichuan spicy sausage

Spicy sausage is spicy, salty and sweet, with a slight tingling sensation, which can stimulate appetite and has a good flavor, and is very popular among consumers.

raw material formula: 35kg of lean pork, 15kg of fat, 25g of red pepper powder, 125g of pepper (fried), 5g of dried tangerine peel (slightly fried), 1g of star anise, 1g of cinnamon, 1g of cardamom, 15g of fresh ginger, 15g of green onion, 1.5kg of soybean oil, 1-1.5kg of refined salt.

II. Wuhan Sausage

Raw material formula: lean pork 7kg fat meat 3kg Fenjiu 2.5kg Satin 4 ~ 5kg Nitrate .5kg White pepper .2kg Salt 3kg monosodium glutamate .3kg Ginger powder .3kg (if you like spicy food, add 2kg Chili powder, or increase or decrease it according to your own taste)

Production method: add salt and salt nitrate mixture to the lean meat block, at 5℃. Pickled lean meat is bright red, washed and drained in warm water at 3℃, minced, diced fat meat is added in proportion, and mixed evenly in a blender (3-5 minutes). The ingredients are dissolved with appropriate amount of clear water and poured into the meat stuffing, and then fenjiu is added and mixed evenly to make it.

third, Haian sausage (Nantong sausage)

Haian sausage is made of lean meat from pig hind legs and some fat meat. Because the seasoning is well mixed and the technology is refined, the sausage made is beautiful in color and delicious in taste.

1. material selection and finishing: fresh pork is 2% fat and 8% thin, or 25% fat and 75% thin, and the casing is 32-34 mm in diameter and about 57 cm in length. Remove the fascia from the selected meat, and cut the fat and lean meat into diced meat respectively.

2. Ingredients: (based on 1 kg of meat): 2 kg of soy sauce, 4 kg of refined salt, 5 kg of sugar, .6 kg of 6-degree koji, and appropriate amount of glucose.

3. Mixing: enema and drying: put the diced lean meat into a container, then put the diced fat meat, then sprinkle the refined salt on the meat noodles, fully stir and let it stand for 3 minutes, so that the salt is fully immersed in the diced meat, then add the ingredients such as sugar, soy sauce and sprinkling, and fully stir, rinse the casing with clear water, and enema by hand or machine. Pay attention to make the thickness of the intestine uniform and the meat firm, and discharge the gas in the intestine. After pouring, tie it firmly with flower thread. Hang the sausage string on the bamboo pole to dry. It can be dried for 1-12 days in winter and 7-1 days in summer until the lean meat is dried and the intestines are wrinkled, and the weight is about 7% of the weight of the raw materials.

4. storage: the warehouse should be well ventilated, and the temperature should be adjusted in time to prevent oil leakage and mildew. Features of the finished product: neat strip shape, toughness, uniformity, bright color, rich aroma and delicious taste.

ingredients of old-fashioned Haian sausage: 7 taels of salt, 3 taels of white sugar, 2 taels of soy sauce, 1 taels of Daqu liquor and 1 taels of saltwater per 1 Jin of fresh pork (7% lean meat and 3% fat meat).

after improvement, the ingredients: per 1 Jin of meat, 2 liang of sugar, 1 liang of soy sauce, 6 liang of salt and 4 liang of wine are added, which makes the sausage more delicious and brighter in color.

iv. Formula and filling of special Wuhan sausage

1. Material selection and treatment: 7 kg of pure lean meat and 3 kg of white and hard ridge were selected from the hind legs and front of fresh pigs. Lean meat is boneless, lymph, membrane and blood vessels are removed, and cut into small pieces; Remove the skin, lean meat and soft fat from the fat, and cut it in Xiaoding, which is cm square.

2. Ingredients: 6 kg of white sugar, 2.5 kg of refined salt and Fenjiu respectively, .3 kg of monosodium glutamate and ginger powder respectively, .2 kg of white pepper and .5 kg of sodium nitrate.

3. curing and mixing: add refined salt and sodium nitrate to the lean meat for curing at about 3℃ for 24 hours. The salted lean meat is bright red. Wash the salted lean meat in warm water below 3℃, drain the water, put it into a stuffing grinder to be crushed, and then put it into a radiant for 3-5 minutes according to the proportion of lean meat and fat. Add appropriate amount of hot water to the ingredients except wine, pour them into a container filled with meat stuffing, stir for 2-3 minutes, and finally add wine and stir evenly to make it.

4. Enema, hanging and drying: wash the casing to swell, enema, and tie it with hemp rope and straw rope every 15 cm after filling. Tie a knot at the top of the casing and then tie a knot at the end of the casing. The tied sausage should be exhausted, then washed with 4℃ warm water, put on the rod, hung in the drying car for one hour, dripped dry and pushed into the drying room. The temperature of the drying room should be kept at 45-5℃ for about 15 hours, so that the drying shrinkage is moderate. Cut off the grass knot that binds the intestine and make it into a pair.

characteristics of the finished product: mellow and intoxicating, bright and thick in color, sweet and delicious in taste and rich in storage.

5. Cantonese sausage

is one of the unique flavors popular in Guangdong and South China. Characterized by ruddy leather, uniform stripes, fat but not greasy, delicious. The sausage is made by traditional methods, and the contents of sodium nitrate and sodium nitrite are lower than international standards, which not only keeps the meat bright, delicious and crisp, but also is harmless to human body. The varieties are super sausage, first sausage, second sausage, duck liver sausage, pig liver sausage, Dongguan backstreet sausage and three fresh sausages. Sanxian sausage is a mixture of fresh pork, fish and shrimp, which is put into casing, cooked, smoked and roasted, and then quickly frozen. Its taste is crisp, delicious and has a special flavor. The recipe and preparation method of Shanghai Cantonese sausage are attached.

ingredients: every 1kg of pork (including 7% lean meat and 3% white fat), 6.3kg of white sugar, 1.8kg of 6 Daqu liquor, 5kg of white soy sauce, 2.5kg of refined salt and 1g of sodium nitrate.

Processing method:

1. Cut the selected pork into 1cm cubes according to the lean and fat, and then wash them with warm water to remove the oil slick on the diced pork.

2. Put lean meat, fat meat and ingredients in a bowl of meat in proportion, mix them evenly, and enema can be performed in a moment.

3. Before enema for three days, the casing should be washed and baked with charcoal fire to dry the remaining water in the casing.

4. Soak the baked casing in warm water, and then take it out. When the prepared sausage stuffing is poured into the bottom of the casing, tie the bottom, and tie the top when the casing is full. Spread the filled sausage flat on the wooden table, and poke holes in the sausage with hundreds of needles (steel needles are nailed on the wooden board, which are shaped like a board brush for brushing clothes), so that it is convenient to drain water when drying the sausage.

5. Tie the filled sausage with silk grass at a distance of 28 cm, then tie it tightly with hemp rope, and hang it on a bamboo pole for fire drying.

6. Put the bamboo pole hanging sausage on the wooden frame in the drying room, and after baking for 3 hours, exchange the upper and lower positions of sausage to make the sausage evenly dried. When it is not baked by fire, it can be exposed to the sun until it is hung indoors at night, and then it can continue to be exposed to the sun until the water in the intestine is exhausted and there is oil. If it is cloudy or rainy, it must be moved to the drying room in time and dried until it is mature (the time for processing sausages is usually from November to February of the following year).

6. Cantonese sausage

3 kg of fat meat, 7 kg of lean meat, 7.6 kg of white sugar, 2.2 kg of salt, 2.5 kg of white soy sauce, 5 kg of sodium nitrate, .5 kg

7. Guangdong roasted sausage

is one of the famous local products in Guangzhou. It is golden in color, sweet and delicious, and it is a good food with meals and wine.

raw materials and ingredients: 1kg of pork (including 3kg of fat meat and 7kg of lean meat), 3g of salt, 8g of sugar, 3g of wine, 5g of soy sauce, 2g of sesame sauce and 1g of spice powder.

processing method: firstly, cut the pork into granules, stir it evenly with the ingredients, then pour it into the pig casing, evenly insert the hole with a needle, and drag it with feng shui to harden the casing. Then drench it with dilute maltose water, hang it on the iron row, put it in the oven for 3 minutes (about 9% cooked), drench it with maltose water again after taking it out, put it in the oven for another 5 minutes, and take it out to burn the sausage.

This picture comes from the Internet, and it has no commercial use.

VIII. Cantonese-style first-class sausage

Cantonese-style first-class sausage has bright color, refreshing entrance and rich aftertaste, and is popular in overseas and southern China, Beijing, Tianjin and Shanghai. The making method is as follows:

IX. Jiangxi Agricultural University Sausage

Fat 32kg, Lean 68kg, Sugar 4kg, Salt 3.5kg, Liquor 2kg, Monosodium Glutamate .3kg

X. Nanjing Sausage

Fat 3kg, Lean 7kg, Sugar 4kg, Salt 5kg, Liquor kg, Monosodium Glutamate .5kg, Spiced Powder .1kg

XI, Nanjing spicy sausage

3 kg of fat meat, 7 kg of lean meat, 6 kg of white sugar, 3 kg of white wine, 3 kg of nitrate, .5 kg of white pepper, .2 kg of Chili powder, 2 kg of

12. Beijing sausage

25 kg of fat meat, 75 kg of lean meat, 1.5 kg of white sugar, 2.5 kg of white wine, .5 kg of soy sauce, .5 kg of nitrate, .3 kg of ginger powder, .2 kg of white pepper

raw material formula: 1kg of fresh pork (lean meat accounts for more than 5%), 3.5kg of refined salt, 5g of white sugar, 5kg of Shaoxing wine, 1kg of sesame oil, 4kg of spiced noodles (prepared from white seeds, cardamom, dried tangerine peel, cinnamon, kaempferia rhizome, clove, Amomum villosum, pepper, aniseed, etc.), 5g

production method.

2. After curing, pour the meat stuffing into the finished casing with a funnel, puncture some holes with a needle to remove the air in the intestine, tie it with hemp rope into small pieces, expose it to the sun until it is half dry, hang it on a bamboo pole, hang it in a ventilated place for about 2 days, and take it down for steaming.

3. put the dried sausage into a steamer for steaming, and after about 3 minutes, take it out and cool it to get the finished product.

4. Small sausages should be stored in the form of hanging, and the site should be dry and the temperature should be low to prevent sunlight. It can be stored for more than one year, and its quality will not change.

product features: delicious quality and convenient eating.

14. Tianjin vermicelli sausage

is produced in Tianjin. It is ring-shaped, black, red and shiny, and fragrant and delicious.

raw materials and ingredients: 1kg of pork (including 2kg of fat and 8kg of lean meat), 1kg of soy sauce, 2g of nitrate, 3.3kg of sesame oil, 6.3kg of chopped green onion, 1.8kg of Jiang Mo, 37kg of starch (57kg is needed if rice dough is used), and 8kg of pepper water (1kg of pepper is soaked in boiling water).

Processing method:

1. First, cut the fat meat into diced meat with a size of 2 cm, then soak the lean meat in water, drain the blood and grind it. Then, the fat and lean meat are added with soy sauce, refined salt, nitrate and nutmeg noodles, stirred for 15 minutes, and then the pepper water and starch are poured in, and after stirring, sesame oil, chopped green onion, Jiang Mo and the like are added, and then the sausage stuffing is obtained.

2. Fill the sausage stuffing into the pig casing, tie the two ends tightly, boil it in 1 boiling water (with 1 kg of sugar) for 4 minutes, and take it out of the pot to get the semi-finished product. Between enema and sausage boiling, the time should be fast to prevent starch precipitation.

3. The vermicelli is cooked and then smoked. First, put the sausage on the lead wire, the upper and lower layers, cover it tightly with a mat, and then cover it with a wooden cover. Put 18 grams of brown sugar at the bottom of the pot and smother it with smoke.