The first time I made sausage, it took four nights, so it was hard.
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Ingredients ?
Pork
13 pounds
Salt
160 grams
Chicken essence
80 grams
Wine
240 grams
With five-spice powder
30 grams
Sugar
200 grams
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How to make enchiladas ?
Jingdong bought salted sausage casings, soaked in water for 2 hours.
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Prepare the meat. Buy 3 parts fat and 7 parts lean front leg meat from the grocery store and grind it into strips. Wash it at home and drain it.
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The wine must be more than 50 degrees of high white wine, cooking wine can not. Red Star Erguotou is cheap and practical.
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All the seasonings added to the meat, hand grasped, marinated for a small half day.
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We can clean the intestines during the curing meat. Fill it with water to clean it, while checking for holes. Buy sausage casings that are basically clean and free of excess grease, so you don't have to scrape them.
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Prepare the tying rope, toothpicks, a large pot.
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Start the enema. The enema is slipped in.
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The end of the casing is knotted first, and then sealed again with a tying string before the knot. The string must be tied before the knot to prevent the knot from being held open by the meat.
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The side of the filling with a toothpick to tie holes to exhaust, so that the filling is more tight. Tie the rope in sections. Finish.
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?Tips
1, buy thin sausage casings, don't push too hard when squeezing in, very easy to break. Cut where it is broken.
2, when squeezing, be careful not to let the sausage casing hanging, because gravity coupled with squeezing force, very easy to break. The sausage should be laid naturally across the basin, and then squeezed.
3, manual slow, there are machines better.