Take 10 kilograms of meat as an example to make sausage recipe:

Ingredients: 10 kilograms of pork belly (or plum blossom meat, pork leg meat), high-quality white wine, white sugar, dark soy sauce, Five-spice powder, pepper seeds (soak in cold water in advance, or choose black bean paste directly), pig casings, salt.

Production process:

1. First, go to the market to select a piece of fresh pork belly, or plum blossom meat or pork hind leg meat. The weight should be controlled at about 10 kilograms, and the fat-to-lean ratio should be : 3 points fat and 7 points lean are most suitable. After cleaning them, cut them into small dices and put them in a basin for later use. The state is as shown in the picture above.

2. Then, put 250 grams of salt (based on 10 pounds of meat), 200 grams of sugar, 50 grams of allspice, and 30 grams of pepper seeds in the basin (some people also like to choose Black bean sauce), then add an appropriate amount of dark soy sauce, and finally, pour in 1 tablespoon of high-strength white wine, mix them thoroughly, and set aside to marinate for more than 2 hours.

3. Then, pour the purchased casings into clean water and clean them. After changing the water 1-2 times, soak them in cold water for half an hour and then find a cotton rope. Tie one end tightly, and put the other end into the head of the enema device. After everything is set, you can start the enema.

4. After filling the intestines, knead them smoothly from beginning to end, so that the meat pieces will be distributed evenly, and then tie them up with cotton thread (tie one 20 cm long each) ), after everything is done, hang them in a sunny place to dry. After about 4-5 days, you are done.

5. After making and drying the air-dried sausages, put them into a steamer with boiling water, cover the pot, and steam over high heat for 10-20 minutes before eating. The characteristics are: fragrant It is spicy and delicious, does not go bad after being stored for a long time, and has a unique flavor. It is also a good gift for relatives and friends during the Chinese New Year and festivals.

Warm Tips:

1. When you are drying the sausages, be sure to take them back at night and hang them up again after the sun rises during the day, because they are Very afraid of rain and dew.

2. In addition, all spices must be measured accurately before adding them to the meat cut in advance. It is also very important to control the saltiness.

3. Furthermore, if you buy pig casings from outside, be sure to soak them in cold water and wash them thoroughly before preparing for enema.