Homemade fresh pork sausage drying 10 days appropriate

Main ingredients: 11 pounds of pork thighs, pork small intestines appropriate

Seasoning: 10 grams of pepper, 80 grams of salt, 10 grams of vinegar, 30 grams of sugar, 10 grams of cinnamon, 40 grams of light soy sauce, 3 slices of sesame leaves, 10 grams of light soy sauce, 10 cloves, a high degree of sorghum wine 60 grams of dried red pepper powder 80 grams

Practice steps:

1.11 pounds of pork leg meat to remove the skin, 3 points of fat 7 points of lean is better. Meat cleaned and slightly drained water cut thin slices.

2. Prepare 10 grams of peppercorns, 10 grams of vine pepper, 10 grams of cinnamon, 3 pieces of fragrant leaves, put into the cooking machine to break, try to beat a little more delicate.

3. eighty grams of dry red chili powder, dry red chili according to the origin and varieties of different degrees of spiciness, used a mixture of chili powder, 40 grams of mildly spicy, 40 grams of fiercely spicy.

4. Add all the seasonings in turn to the cut meat and mix well with your hands. Put it in a cool and ventilated place to marinate overnight to make the seasoning more flavorful. Adding 30 grams of sugar can be used to refresh the flavor.

5. Buy processed small pork intestines.

6. Cut the bottom of a drink bottle, leaving the open part, to make a funnel. Use cotton thread to secure a section of small intestine to the spiral opening of the drink item.

The meat is stuffed into the funnel, first a little meat to make the small intestine to support, and then a whole small intestine are jerked to the spiral mouth, the other section of the small intestine to tie a knot, and slowly stuff the meat into the small intestine, and every section is separated by cotton thread into a section. Jerking an entire small intestine into the funnel's spiral opening first ensures that the small intestine won't burst during the enema at all.

7. Use a toothpick to poke small holes evenly in the sausage to squeeze the air out of the sausage. Hang the sausage in a ventilated place and it will be ready to eat after 10 days. The best temperature to make sausage is around 10 degrees.

8. After 10 days, you don't need to freeze the sausage immediately, you can prolong the drying time as appropriate. After hanging the sausage can be placed in the refrigerator frozen storage, so frozen can be stored for several months. Thaw before eating can be.