Raw materials: 1 kg of clean pork (9 kg of lean meat, 1 kg of fat meat, the ratio of lean meat to fat meat is 9:1, preferably pork forearms)

Ingredients: 2 taels of soy sauce, 2.5 taels of fine salt, 5 taels of white sugar, 3 taels of koji, 1.5 taels of sesame oil, 1.5 taels of monosodium glutamate, and 5 taels of spiced powder and ginger. (If the sausage looks good, you don't need soy sauce. If you don't want to eat sausage with sesame oil flavor, you don't have to put sesame oil. If Sichuan spicy sausage is made by ourselves, you can add appropriate amount of pepper noodles and sesame pepper noodles according to your own taste.

(Special reminder: the amount of salt must be accurate, and it is not allowed to be added at will. Other ingredients don't need to be particularly precise, just about).

processing method:

1. raw material selection: choose fresh pork, preferably pork breast.

2. cutting meat: peeling skin, bones and tendons, and cutting into diced meat with a square of 1cm.

3. Pork curing: fully mix the above ingredients with meat, stir evenly, and cure for 1-2 hours.

4. filling: wash the casing for later use. And then irrigation. Every 2~25 cm, you can tie the segments with ropes until the whole intestine is filled. (A casing can also be filled and then ligated and segmented).

There are two methods for filling:

① Self-filling: A family hand-operated meat grinder is used, and its meat outlet has a funnel-shaped leaking mouth of plastic distributed with the meat grinder, which is specially used for filling sausages. Remove the minced meat blade and replace it with a plastic leak. (see the picture below)

② Pouring in the butcher shop: After curing the meat yourself, take it to the butcher shop and let the butcher shop fill it for you, but you have to charge some processing fees. If pork is purchased by itself, other ingredients are laid out by meat (including casing and various ingredients), and 1 kg of sausage is 3.~3.5 yuan (more expensive before the Spring Festival).

5. Exhaust: During the process of filling raw materials, it should be packed and squeezed tightly, and no air should be left, so as to ensure that the air in the casing is exhausted as clean as possible.

6. Setting: coil the filled sausage (ligated and sectioned), lay it flat on a tray or grate, put it in the shade for 8-12 hours, and then hang it to dry.

7. air drying: hang it on a bamboo pole in a cool and well-ventilated place, and air it for 5-7 days (air it for 4-5 days if you want to eat soft food, and air it for a few more days if you want to eat dry food).

8. Steaming and preservation: steam the dried sausage in a steamer for 2 minutes, cool it, put it in a fresh-keeping bag and freeze it in the refrigerator. Sausages can be preserved for 3~5 months. (You can hang the steamed sausage in the shade without freezing it in the refrigerator, but the sausage can be dried more and more after a long time).

9. How to eat: take whatever you eat and heat it.

Note:

1. Don't punch holes in sausages: In some online methods of making sausages, before steaming sausages in a steamer, you should punch holes in sausages with a needle to exhaust air, so that the oil in sausages will flow out during steaming, which will make the lean meat of sausages very dry and have a bad taste. To ensure the sausage is delicious, don't prick the hole.