Sausage has a wide range of sweet mouth, Sichuan spicy mouth and the north of the savory flavor, may be regional reasons, we here for the wide range of sweet mouth is really "not blessed to enjoy", the favorite or spicy and savory flavored sausage, every year before the New Year's Day will also do these two flavors of sausage to entertain friends and I'm not sure if I'm going to be able to do that.

Today we will introduce you to our home to do the spicy sausage practice, practice and savory flavor is almost the same, the difference is in the different ingredients, the practice is relatively simple, like spicy sausage friends must try, the taste is definitely better than you buy a lot of delicious.

Spicy sausage practice

1. Pork is best to choose three fat and seven lean forelegs, so eat up the taste is better, if all the lean meat after drying eat up very hard, the taste is not very good. Buy pork should be rinsed directly with water, must not be chopped and then washed, otherwise it will cause the water content of pork is too large, not easy to dry thus causing the sausage to rot and deteriorate.

2. Wash the pork drained, and then change the knife to remove the skin and then cut the pork into long strips or thick slices to be used, cut into strips or slices of sausage in the sun drying when consumed is not easy to crumble, cut can be formed into complete slices; here to 5 pounds of pork as an example, you need to add 65 grams of salt, powdered sugar 40 grams of powdered chili pepper 65 grams of powdered chili peppercorns, pepper 10 grams of pepper 5 grams of powdered pepper, 3 grams of chicken essence, a high degree of 40 grams of white wine, mix well and wait for use.

3. The sausage casings and sausage making tools can be purchased from the internet, the sausage casings bought online are salted and need to be rinsed off with water to remove the salt from the surface, and then soaked in warm water for 20 minutes before use. Put the sausage from one end on the mouth of the enema tool, and then tie the last end of the sausage tightly, the pork will be loaded into the tool bit by bit to squeeze into the sausage can be.

4. loaded after the sausage with a toothpick will have air in the place of a tie, and then use your hands to the pork to one end of the squeeze, so as to make the sausage is relatively tight, to prevent the good after all on the broken; and then divided into a few parts of the sausage, with a thin line tightly separated. Then put the sausage into the 80 degrees of warm water in the hot, a few seconds can be, do not need too long, so that the sausage skin quickly dry, the shape is also more beautiful; the last sausage hanging in the outdoor drying 15 days or so can be.

Here is a list of ingredients and seasonings needed for your reference:

5 pounds of pork forelegs, 40 grams of white wine, 65 grams of salt, 40 grams of icing sugar powder (icing sugar cracked and crushed into powder), 65 grams of fine paprika, 10 grams of pepper, 5 grams of pepper, 3 grams of chicken essence.

Summary

The pork should be made with three-thirds fat and seven-percent lean pork, so that the taste made is better. Sausage add the right amount of high white wine can go to the foreign flavor, do not like can not add. Outdoor drying sausage should pay attention to prevent birds, because the winter birds will eat, when the sausage will leave a lot of small holes, but also very unhygienic.