Hubei sausage, characterized by meticulous taste, sweet and salty moderation, is highly favored and loved by many friends. Many people have been thinking of making their own Hubei sausage, but they can't help but not learn how to do it. Here I am looking for small partners in Hubei Province sausage way to do it yourself, very simple to learn, the main selection of meat is dominant, choose fat and thin with the front leg meat, in addition to selecting a good spices to match, followed by the use of intestines, to solve the problem of good to do the pig intestines, and ultimately it is the filling of the meat, blow-drying or air-drying are able to do so. The following seems to be a detailed way to do it yourself.

Methods/Processes

1

"Selecting meat" is an important part of making sausage. The meat of Chinese sausage is usually selected from fresh and very good pork leg, preferably fat and thin with the front leg, the meat can not be chopped, and even more can not use the meat grinder to grind, but only to use the knife to cut into the size of a whole mahjong size meat, or cut the development of about 5 centimeters, width and thickness of about 1 centimeter of meat.

Sausage how to do delicious

2

2. Do sausage also need sausage ingredients, pay attention to a little bit also have some Poria, clove flower, anise, pepper, cinnamon powder and other condiments. Put the spices into the cut meat and mix well, and then marinate for ten minutes, and then mix again.

Sausage how to do delicious

3

The next step is the production of pig intestines, to make a good sausage, pig intestines are very critical.

How to make delicious sausage

4

There are four processes required to make pig intestines

The first step is to peel off all the human fat on the opposite side of the colon and wash it with wheat flour, and then turn it over to the colon and then scrub it with wheat flour and wash it, and then repeat it two times.

The second step is to prepare a pair of angled wooden chopsticks in advance for scraping the intestine. Scrape the intestines with the appropriate strength, light, pig intestines scrape not clean; heavy, pig intestines will be cut.

The third step, coated with good pig intestines need to clean up, soak to remove the odor. First wash with white rice vinegar once, then with pure grain wine once, and then with alkaline water once, and finally rinse with cold water.

The fourth step, pig intestines turned over to check. Pour water into the pig intestines, check whether there is damage. If there is no damage, use salt water to soak it overnight to improve the ductility of the pig intestines. Turn over the pig intestines is also a method - turn over the need to open the faucet, the rinse into the intestines, pig intestines discharged by the flow, by hand to take advantage of the opportunity to turn over to become.

Sausage how to do delicious

5

The next is the whole process of canning, which is a need to be careful and careful work. There are two ways of making it. One is a one-person operation, where a small Brinell's funnel is inserted into the pig's casing (the Brinell's funnel should be tied with cotton string to prevent it from slipping off), and one hand is pinched and the other is filled with food; the other is a two-person operation, where one person unfolds the mouth of the pig's casing, and one person pushes the food in, bit by bit, with all their might. Whichever way you want to do it, make sure to fill a section, and wipe and pinch a section from the top to the bottom to clear the gaps in the food. After filling, but also with an embroidery needle in the pig intestines pierced some small round holes, drain off the gas inside.

Sausage how to do delicious

6

Finally, the sausage baking, baking sausage first to use a slow fire slow smoke, many hours and then switch to a rapid fire baking; sausage baking to eighty percent dry, need to be moved to the drying room outside the drying room to hang for a few days, and then move into the room in the shade of the cooler place gradually blow-drying, usually takes about half a month to be able to do. But home-made sausage at home is not so much attention, immediately hung up outside the room to blow dry on it.