Red sausage has a jujube-red appearance, dry sausage body, uniform wrinkles on the surface of the sausage casing, and a smoky flavor. It can be under pressure cooker for 30 minutes.

1, 90 kilograms of lean meat, 10 kilograms of lard, 20 kilograms of starch, plus ingredients 3.3 kilograms of refined salt, 10 grams of edible nitrate, 300 grams of monosodium glutamate, 250 grams of five-spice powder; sausage with a length of about 300 meters of the length of the pig's small intestines are allocated.

2, 30 kilograms of lean meat, 20 kilograms of fat, 50 kilograms of beef, 10 kilograms of starch, 300 grams of garlic, 100 grams of pepper, sausage with cattle large intestine.

Two, processing equipment

The equipment for making red sausage is relatively simple, requiring only a meat grinder, enema machine, refrigerator, baking box and water boiling pot.

Three, processing technology

1, curing. Cure the raw meat with salt, so that the salt mixture evenly into the meat. Calculated in accordance with the above ingredients, the general amount of salt added to the meat weight of 3 to 5%. At the same time, add 5% of the salt weight of edible nitrate, lean meat first peeled and boned, and fat meat were cured, rubbed evenly, placed in 3 ~ 4 ℃ refrigerator (library) in the refrigerator for 2 ~ 3 days.

2, twisted. The marinated meat cut into diced meat with ingredients, loaded into the meat churn grinder, and then poured into the starch dissolved in water and mix, fat meat or pork can also be added at this time. Meat mixture fully stirred, stirring while adding water, the amount of water for the meat weight of 30 ~ 40%, to the meat with viscous subject.

3, enema. With the enema machine will be filled with meat into the intestinal coating, after filling the meat every 20 centimeters or so for a section, between the section with a thin rope tie.

4, baking. Red sausage into the oven baking, baking temperature at 65 ~ 80 ℃, baking time according to the thickness of the casing were 0.5 ~ 1 hour. Baking standards to the sausage is dry, the meat was red for the best.

5, boiled. Red sausage cooking, cooking temperature of 80 ℃, cooking time varies depending on the type of casing, sheep intestines 10 ~ 15 minutes. Pig intestines 20 to 30 minutes, cattle intestines 0.5 to 1.0 hours. Boiling standard is the hardening of the intestinal body, elasticity that is.