In the cold weather, people have also begun to make homemade sausages, bacon and other foods. It is very common to use pork to make these. Although the price of pork is not cheap nowadays, people can still make it to some extent. Especially the stuffed sausages that my family likes to eat. During the holidays, I cut a plate of homemade stuffed sausages and fry them with garlic moss, bamboo shoots or peppers. Not to mention how fragrant it is. , homemade sausage stuffing can guarantee the use of ingredients. As long as you master the proportion of pork and salt, the sausage will taste particularly mellow. I learned this method of stuffing sausage from Sichuan people. It is very practical and I like to eat it. Friends, don’t miss out on studying either.

How to stuff sausages:

Standby ingredients: 10 pounds of pork, 40 grams of pepper powder, 120 grams of salt, 50 ml of strong liquor, 70 grams of chili powder, a little allspice, casings 10 meters, a little chicken essence;

Production process: In the first step, all the required seasonings are weighed and ready. Mix the pepper powder, salt, chili powder, five-spice powder and chicken essence together. Set aside;

The second step is to prepare the pork according to 7 points lean and 3 points fat. Cut it into minced meat. Put the pork into a larger container and put the mixed powder in it. Pour in, add high-strength white wine, wear gloves and mix well;

The third step is to mix the minced pork and seasonings evenly, then prepare a beverage bottle, remove the bottle cap, and cut off the bottle For the following part, put the processed casing on the mouth of the bottle;

In the fourth step, you can start stuffing the meat into it. Remember to press the meat down with your hands from time to time until it feels about the same length. When the time comes, tie a knot at both ends and cut into sections, and fill everything;

The fifth step is to use a toothpick to poke some small holes in the casing. After everything is done, put it on a wire rack to dry first. It will take about 5 days to dry. When the casing is slightly shrunken and hard but still elastic, it is ready.

1. When filling sausages, the ratio of pork to salt must be well controlled. I usually use 5 kilograms of pork and 120-130 grams of salt. This way the saltiness is better and not too bland. And it won’t be too salty, so you can also make it according to this method;

2. Personally, I think it is better to use hind leg meat for enema. The fatness and thinness can also be adjusted appropriately according to personal preferences. If you like a slightly fatter version, just six thin and four fat ones are fine. It is recommended not to be too fat, otherwise the taste will not be very good;

3. Make your own stuffed sausage at home. You can use a drink bottle to operate it, which is very convenient, but Note that after filling a piece of meat into the casing, you need to pinch it with your hands, otherwise the casing will easily burst. In addition, it is also very beneficial to use a toothpick to poke some small holes in the casing.