First, raw materials:
Pig foreleg meat (the best meat for sausage filling is pig foreleg, which is tender and fat), salt, pepper powder (fried and crushed pepper particles), white sugar, five-spice powder, white wine and cooking wine. Sichuan friends like spicy food, and dried red pepper powder can be added.
Second, the formula ratio:
The ratio of sausage seasoning is 10 kg meat with 3.5 liang salt, 1 2 liang liquor, 2 liang cooking wine, half a catty sugar, 20g pepper and other spices added according to personal preference.
Third, the practice:
1, wash the pork and cut it into slightly thick strips, rinse the casing with water for later use, and prepare the necessary seasonings.
2. Put the pork into a larger container (washbasin or pot), add salt, chopped pepper, sugar, spiced powder, white wine and cooking wine in turn, mix all the materials evenly by hand, put the delicious meat strips into the meat blender and slowly pour them into the casing with the sausage filling tool, and gently push the meat tightly along the casing by hand when pouring.
3. After filling, tie both ends of the casing with cotton thread, then tie the sausage into the length you like with cotton thread, and finally poke the air in the casing with a needle, hang it in a ventilated and cool place for about 10 day, and air dry it.
I hope I can help you and wish you success in making delicious sausages!