How to make homemade Cantonese-style sausage (with the fastest hand-scraped casing)?

Use fresh pork.

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Cut the pork into small cubes.

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Add liquor and wear disposable gloves to mix well.

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Add salt, sugar and soy sauce again and mix well and set aside.

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Pig small intestine has two layers, and you can tear off the surface layer directly by hand.

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There are two intestines on the picture, white (×) and red (√). If you don’t want the white one, take the red one inside.

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Use the back of a knife to scrape the red sausage thinly, and use even force. When the knife is pushed forward, something will bulge, and the red liquid is unnecessary.

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Continue scraping until nothing comes out (about 3 to 5 times)

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Rinse directly with tap water 3 times.

(By the way, check to see if there are holes in the casings. The casings that have been scraped in place will be white and transparent. If they look opaque, they need to be thinned more)

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Clamp the intestines with your hands and squeeze out the water.

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Before doing it, use a Coke bottle to make a funnel. Tie one end of the intestine with cotton thread and tie it into a knot, put the other end around the funnel, and jam it with your left hand (or tie it with cotton thread and tie it into a knot)

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Pour it in pork.

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If there is gas in the intestine, it will be difficult to pass through.

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Use a small toothpick to poke a small hole to vent.

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After stuffing the pork, tie it with cotton thread.

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Use cotton thread to separate sections and tie them every 12 miles or so.

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Rinse the surface of the sausage directly with tap water, run the water over it, and pick it up.

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Use a small toothpick to poke a few small holes again to drain each section of intestinal gas.

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Hang in a cool and ventilated place to dry.

(You can steam, slice and fry before eating)

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The sausage in the picture has only been blown for 3 days?

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Blow-dry the sausage

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Blow-dry the sausage

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Color issues? The color of soy sauce varies depending on the brand (the color will be different if you add more or less soy sauce). The more soy sauce you add, the darker the color will be.

It also has something to do with taking pictures (indoor and outdoor colors are different)

Every time the same material ratio is used, the effect will have a different color. There are many reasons: soy sauce (the manufacturer produces different colors) Must be the same color every time)

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Tips

1. During the process of wind blowing the sausage, if the weather is humid or rainy, To be frozen in the refrigerator. Don't expose it to the sun, otherwise the fat will become oily and change its flavor.

2. After filling the sausage, wash it with water to remove surface oil stains, debris, etc. Then use a small toothpick or needle to remove intestinal gas and excess water. (Easy to dry due to wind)

3. You can make pig intestines into casings in advance and put them in the refrigerator to freeze. Take them out in advance to warm them up before using.

Operation keys: 1. For fresh pork, it is best to choose front leg meat. 2. The finished product can be stored in an environment of 0-5 degrees, so that it can generally be stored for about 6 months.