Current location - Recipe Complete Network - Pregnant women's recipes - Steps of homemade sausage stuffing, how to make homemade sausage stuffing?
Steps of homemade sausage stuffing, how to make homemade sausage stuffing?
Materials?

5 Jin of pork leg meat

Casing 2 m

Salt 60 grams

30 grams of sugar

30 grams of high-alcohol liquor

Pepper noodles 20g

Chili noodles 20g

Spiced powder 5g

Homemade sausage enema?

Casing treatment: put 1 bottle cap liquor into clear water to soak the casing for 30 minutes.

Casings are scraped from the small intestine of pigs, leaving more or less the smell of internal organs. Putting some white wine in the water helps to remove the odor.

Flush the soaked casing into tap water aiming at the opening and wash it twice.

When rushing into tap water, shake it back and forth, check whether it is damaged, cut off the damaged place and do not use it.

Casing damage is a normal phenomenon, but it will affect irrigation, so the damaged part is not used.

Drain the water after the inspection, then wipe the surface with kitchen paper and put it in a ventilated place indoors to dry.

Cut pork: cut pork into pigskin, leaving fat and lean meat.

Pork chooses leg meat or buttock tip meat, and the meat quality of these two parts is most suitable for sausage. Sausage meat should have a certain amount of fat, generally fat 3 thin 7, want to be more fragrant but fat 4 thin 6. It smells better with sausage and grease ~

Cut the pork into diced meat the size of the middle finger nail (not too small).

Seasoning: put the cut pork into a large pot, and pour in 30g of white wine, 60g of salt, 30g of sugar, 20g of pepper noodles, 20g of pepper noodles and 5g of spiced powder.

Liquor needs to be above 50 degrees to play the role of sterilization and deodorization.

Sichuan-style sausages are made here. Pepper noodles, Chili noodles and spiced powder are the main seasonings of Sichuan-style sausages. However, the dosage is reduced here, and the pepper noodles and pepper noodles can be increased by 5- 10g respectively.

If you like sweet Cantonese sausage, Chili noodles, pepper noodles and spiced powder can be omitted. Sugar and salt were adjusted to 100g, and the amount of liquor was increased by about 50 g.

Stir well with chopsticks.

Sausage stuffing: We use a gadget to buy casing and hang it here. If we don't have them, we can use plastic beverage bottles instead (cut off the bottle mouth to make a funnel). The casing wraps the bottle mouth and the other end is knotted.

Cut the casing into half a meter. Personally, I feel that it is well controlled and not damaged. No matter how hard you work, it doesn't matter, but the burden is heavy and it is not easy to die.

Sandwich meat with chopsticks. Or put on gloves and grab the meat directly with your hands.

Squeeze out the air to make the poured meat more compact.

Don't be too violent when stuffing meat. In the process of filling, a hole appeared in the casing because of excessive force.

When the palm of your hand is about long, tie the segments with cotton rope.

Poke a few small holes in the divided sausage with a fine needle.

The first purpose of poking holes is to better remove the air in the intestine, so that the casing and meat are more closely attached and the sausage is more compact; Second, in order to leave a small gap, the sausage can be dried better in it when drying.

Because I couldn't find a fine needle at the moment, I used a toothpick instead. However, the toothpick itself is thicker, and the sausage hole will be a bit big.

Don't tie the knot until you pour it on it.

I bought the casing from Taobao, 1 kg meat can hold two pieces, and 5 kg meat can hold 10 pieces.

Air drying: hang the sausage with a rope.

It can be divided into small pieces or hung around.

skill

Sausages are hung in a cool, ventilated and dry place, and the balcony in the north is the first choice.

Direct sunlight is not recommended: if the temperature is too high, the meat will rot easily.

It is not recommended to dry sausages on rainy days: it is best to dry sausages on sunny days, and it will be slower on cloudy days. The temperature is humid in rainy days and it is easy to get moldy.

Indoor air drying is not recommended: in winter, it is difficult to air dry sausages because there is no ventilation indoors. If the room is ventilated, it is ok to move indoors in rainy days.