There is a folk custom of "pickling bacon in the winter wind and storing it to survive the winter". That is, every winter, the temperature drops and the weather becomes dry. It is a good time to process bacon and stuff sausages.

Speaking of this sausage stuffing, it can be said to have a long history. It is recorded in "Hundred Songs of Food in the Old Capital" that "the pork intestines are fried in red powder for a while, and the spicy garlic and salty salt are said to be delicious. The rotten oil has the same smell as cured meat, and it is pitiful for the butchers to chew it."

Here in Yantai, it wouldn’t be a winter if we don’t drink sausages once or twice every winter.

The price of pork has been a bit high in the past two years, and to be honest, I can’t afford it. However, the high price of meat still cannot stop foodies. We can feed it less. In previous years, we fed ten kilograms, but this year we changed it to five kilograms.

Speaking of the first time I ate stuffed sausages, it was the first time I visited my father-in-law’s house after the Chinese New Year. I cooked a lot of dishes at that time. What I still remember is the stuffed sausages made by my mother-in-law. It was delicious, chewy, and tender.

Chai, anyway, is still fresh in my memory, so every year I ask my mother-in-law to make some stuffed sausages. Over time, I, a foodie, have been able to master this skill skillfully, and my mother-in-law praises the deliciousness of the stuffed sausages I make.

We here in Yantai make stuffed sausages to entertain guests, just like the Northeastern chicken stewed with mushrooms and pig skin jelly, so when it comes to stuffed sausages, every household can make them. If you want to eat sausages, you don’t have to buy them. I’ll teach you how to make them at home, mother-in-law.

Let me teach you from 30 years of experience that the proportion of salt is very important. The sausage is both fragrant and tasty, clean and hygienic, and you can eat it with confidence.

1. When choosing meat to make sausages, you will generally choose fresh cold meat. The fresher the meat, the better the taste of the sausage. In addition, it is best to use fat and lean pork belly for sausages. The ratio of fat to lean is 40 to 60%. If you use

If the meat is too lean, the enema will be hard and woody after drying. If the meat is too fat, the enema will be too greasy and difficult to swallow!

Therefore, if fat and thin are combined, the enema will taste better and will taste more delicious.

2. Cut the meat. Prepare 5 pounds of pork belly, and then cut it into small cubes. Although this process will be a bit tiring, the texture and taste of the meat cut by hand are quite good. Some people will say that it is easier to use a meat grinder, but

The taste and taste of the meat grinder will be greatly reduced. How will you choose?

3. When marinating and making enema, the proportion of salt is very important. If you add too little salt, it will easily spoil. If you add too much salt, it will be too salty to eat. The normal ratio is 40 grams of salt for 5 pounds of meat, and then add it.

20 grams of Thirteen Spice, 120 grams of white sugar, 30 grams of chicken powder, 50 grams of light soy sauce, and finally add 100 grams of high-strength white wine. It is best to use sauce-flavored or strong-flavored white wine. Then stir evenly and at least marinate.

Leave it for an hour to fully absorb the flavor.

The purpose of filling sausages with white wine is to prevent the sausages from spoiling during the drying process and to increase the fragrance, because white wine has strong bactericidal and anti-corrosion effects.

4. Processing the casings: It is very important to clean the casings. You can put a little baking soda and soak them in water for a period of time to make them more elastic and less likely to burst or even crack when loading meat.

5. Tie one end of the enema-processed casing into a tight knot with your hands, then take a funnel, put the other end of the casing on the funnel, then put the marinated meat inside, stuff it in with chopsticks or your hands, stuff about

After it is 10 centimeters long, use the tiger's mouth to pull it down. This method is very easy to use, simple and saves time and effort.

After the entire intestine is filled, divide the intestine into small sections, based on the amount that can be eaten at one time, and turn it a few times to separate into sections.

Another very important step is to exhaust the air. Use a needle to see where there are air bubbles and prick a few needles to exhaust the air. This way, after the enema is done, the meat will be very tight and will not fall apart.

6. Drying Some people will dry the filled sausages directly. This is a big mistake. It is best not to dry the filled sausages directly. The correct method is: put them in a basin and marinate them overnight. The purpose is to make the casings and

The meat should be fully integrated to make it more flavorful. If it is dried directly, the outer casing will be dehydrated and more likely to break and burst.

After marinating overnight, take it out and dry it in a cool and ventilated place for 7 to 10 days.

Rinse the surface before eating, then steam it in a pot. It is especially delicious when used for stir-frying or steamed directly!

Making stuffed sausages and drying them directly is wrong!

That is to marinate it in a basin overnight to fully integrate the casings and meat. My mother-in-law has used this method for 30 years. It is fragrant and delicious!

Have you learned it?

If you like it, just do it quickly.