How to make Guangdong sausage

Ingredients: 3500 grams of lean meat, 1500 grams of fat meat, 100 grams of refined salt, 250 grams of sugar, 250 grams of light soy sauce, 150 grams of Shanxi Fenjiu, nitrate 2 grams, 750 grams of water.

Preparation method:

Marining: To make this sausage, we divide it into two steps. First, soak the fat meat in boiling water and mix it with a small amount of Shanxi Fenjiu. Buried in white sugar (this method is called "ice meat" because the fat meat becomes transparent after being marinated and cooked, like ice cubes, so it is named, and this method of preparation can make the fat meat neither fat nor greasy), After marinating for about 1 day, use a knife to cut the meat into pieces slightly larger than soybeans. The second step is to cut the lean meat (preferably skinless pork knuckle) into pieces as big as soybeans, and add refined salt and sugar. , light soy sauce, Shanxi Fenjiu and saltpeter, mix well and marinate for at least 8 hours.

Wind cured meat: After the above two kinds of meat are marinated separately (if you want to make the bacon delicious, you can stir the lean meat first), put it into the same steel basin, add water, and With the help of the funnel, press the meat water into the soaked casing until it is 90% full, then tie the casings at both ends, use a needle to rake the meat sausage densely to facilitate air dispersion, and then use hemp rope each time. Divide it into sections 30 cm apart, tie it with water plants in the middle section, hang it on a bamboo pole, dry it slightly over a charcoal fire, and then put it in a ventilated place to dry for about 7 days, depending on the hardness of the sausage body.

Note: The "sausage" from Dongguan, Guangdong is prepared in the same way. The difference lies in the length of the casings and segments. There is a saying that "Dongguan sausage is thick and short".

The making process of Sichuan sausage:

Ingredients: Pork (skinless buttocks), pig intestines. Salt, MSG, Sichuan peppercorns, pepper noodles, chili noodles, white wine, sugar.

Production process:

1: Wash the skinless pork with warm water, drain the water on the surface of the meat, separate the fat and lean meat, and change them into 1CM diced meat. Put them into different porcelain pots.

2: Add salt, monosodium glutamate, Sichuan peppercorns, pepper noodles, chili noodles, white wine, sugar and other seasonings according to personal taste, stir evenly, cover and marinate Cook for 8-10 hours. Since lean meat is easy to take in the flavor and fat meat is greasy, the fat meat is often marinated for 1-2 hours first.

3: During the marinating process, we can Make casings. Wash the small intestine with warm water and a small amount of salt or alkali. However, it is not advisable to add too much salt and alkali. This will make the small intestine brittle and easily damaged when we scrape the intestines. After cleaning, put the small intestine on a flat hard surface. Use a stainless steel ruler or a table knife to scrape the small intestine from top to bottom with even force until it seems to be transparent. Then rinse it inside and out with water, rinse it thoroughly and drain the water, so that the casing is ready.

4: Mix the marinated fat and lean meat evenly, cover the funnel with one end of the casing, and pour the mixed meat into the casing. After filling the whole piece, first use a string to tie the bottom of the casing. Tie the ends tightly, and then knead the intestines with your hands to make the thickness of the canned intestines uniform. Remember not to fill it too full, as this will cause it to become violent during the drying process, and do not make it too loose or leave air until the sausage is formed. It will be too ugly and unsightly. Tie the filled intestines into small sections with a thin string at intervals of 10-20cm, and use a needle to make a small hole at the bottom of each section to keep the excess water and air. Go out, then take it out and expose it in a sunny place for 3-4 days, then hang it in a high and ventilated place. It is usually air-dried under the eaves. It usually takes about 15 days, so the sausage is successfully made!

The main raw materials are pig bladder lean meat, sugar, salt, refined salt, five-spice powder, MSG, etc.

Equipment and Utensils Cylinder.

Preparation method: Select fresh pig bladder and remove attached tendons, blood vessels, fat, etc. Use 1kg of salt for every 10kg of belly, rub the salt twice. For the first time, apply 70% salt evenly on the inside and outside of the belly, then put it in a jar and seal it tightly for storage. After 8 to 10 days, use the remaining salt to rub the salt for the second time, and then store it in the jar. After curing for 3 months, remove it from the salt, rub it with a small amount of dry salt, put it into a cattail bag and hang it for later use.

Ingredients for the meat filling in the fragrant belly: 35 kilograms of lean pork, 15 kilograms of fat meat, 2.5 kilograms of white sugar, 0.5 kilograms of soy sauce, 2 kilograms of refined salt, and 1.5 kilograms of wine. 200 grams of five-spice powder, 200 grams of MSG, 10 grams of sodium nitrate. Cut the lean meat into thin strips and the fat meat into small dices, then sprinkle sugar, wine, salt, sodium nitrate and other condiments into the meat and stir evenly, then let it sit for about 30 minutes until the ingredients are fully mixed. , put the meat filling into the belly. Generally, each belly can hold 200 to 250 grams of meat filling. After filling, pinch the belly with your hands, rub the belly, and then stab the belly with a bamboo skewer, about 10 holes. The purpose is Drain the air from the belly and knead it a few times to make the meat filling adhere to the belly. Tie the belly tightly with a rope and hang it in a well-ventilated and sunny place to dry for 2 to 3 days when the temperature is below 16°C. . Use scissors to cut off the long end of the knot, and place it in a ventilated, dry warehouse for hanging fermentation. The finished product will take about 40 days. Then brush off the fermented mold outside the belly and apply sesame oil evenly on the outside of the belly. When eating, wash it with clean water, heat it in a pot and boil it for 1 hour. After cooling, it is ready to eat.

The finished product has tight meat, distinct red and white colors, and a sweet taste when eaten.

Process flow: Select the tripe → rub salt → salt and cure → hang → stuffing → crookedly knead → tie the mouth → dry in the sun → store for fermentation → apply oil → finished product.

How to make garlic sausage

Ingredients: 4 Taiwanese sausages (Shuanghui and Yuqing brands are delicious), 1 cheese slice, 1 purple garlic. 500 grams of frying oil (actual consumption is about 50 grams), appropriate amount of frying powder, and a little pepper.

Method: Cut the sausage in half into 2 long strips with a semicircular cross-section, and cut the cheese slices into 4 slices. Mash the garlic into a paste.

Mix fried powder into paste according to instructions, add minced garlic and mix well. Sandwich the cheese slices into the sausage and secure with toothpicks. Heat the oil in the wok until it is 70% hot. Coat the sausage with minced garlic and fry it until the surface is golden brown. Take it out and sprinkle pepper evenly.

How to make sausage

Ingredients: 10 pounds of pork, the ratio of lean meat to fat meat is 9:1, because lean meat shrinks more than fat meat after drying, so it is a little fatter Meat is enough.

Refined salt: 110g, white wine: 350ml, white sugar: 300g, fresh ginger powder: 100g, tangerine peel powder (orange peel powder): 25g, MSG: 50g, chili powder: 25g ( Normal spiciness, you can add it if you like spicy food, but don’t add too much), pepper powder (not Sichuan pepper powder): 25 grams (Similarly, normal spiciness, you can add it if you like it).

Method: Cut the lean meat into pieces the size of broad bean grains, and cut the fat meat into pieces the size of peanuts. This is because the total amount of fat meat is relatively small, and the volume will not shrink much after drying. It is best to Make sure there is a certain amount of fat in each section of sausage, so that the sausage will not be too raw. Cutting meat is a very tiring job. After cutting, put it in a large bowl, then put the above ingredients in a large bowl, mix the meat in the bowl first, and then pour it into the bowl containing the meat. The purpose of this is because there are more powdery seasonings. If you put it directly into the meat, it will easily form small lumps and the taste will be inconsistent. After putting in the seasonings, it is better to stir for a while.

The next step is to brew. You can use a funnel or a mineral water bottle. So I found a bottle, cut off half of it, and turned it upside down to become a very useful substitute for a funnel (and it is better than a funnel. It’s easy to use), put all the washed casings on the mouth of the bottle bit by bit, use chopsticks to put the meat in, find a cup that is slightly thinner in diameter than the mineral water bottle, take a food bag and cover the cup with Press the bottom of the bottle into the mineral water bottle funnel, so that the meat is easily poured into the casing just like a syringe. At this time, it is best for two people to work together, one to press, and the other to squeeze the meat in the casing tightly with your hands. Compact it to the appropriate length and tie it with cotton thread. When the sausage is ready, prick holes where there is air to expel the air.

The prepared sausages can be hung in a cool and ventilated place and can be eaten within a week. You can steam or boil them. If you want them to be firmer, just cool them for two more days. If there are elderly people at home, don’t eat them. The sausage is too weathered, so just store it in the freezer of the refrigerator.

There are also some things to note:

1. Just peel the fresh ginger and cut it into mince. If you rub it into mince, there will be long ginger fibers. If you use For dry ginger powder, reduce the dosage.

2. Tangerine peel powder: Just use dried orange peel and grind it finely.

3. Chili powder: If you want to eat something particularly spicy, add some dried chili shreds to the chili powder. First, fully soak the chili shreds in boiling water, then add the purified water. This way the finished product will be extra spicy!

Guangwei Sausage

Ingredients: Five pounds of top meat, one pound of pork sausage (the powder sausage is filled with minced meat)

Method: First open the Panax notoginseng Cut the pork (30% fat, 70% lean) into very small pieces, add seasonings, mix well, and let it sit for three hours. Use a funnel to put the meat cubes (add half a bowl of cold water) into the rinsed pork sausage. Tie in small sections. Then put it into warm boiling water of about 60 degrees for half a minute and pick it up. Use small needles to prick the intestines in multiple places to release the gas and make it easier to cool and bask in the sun.

Since this is my first time making Cantonese sausage at home, I asked my neighbor for advice. The neighbor gave me the recipe for the condiments:

Five pounds of pork with 37% fat and 70% lean meat;

One and a half salt;

White sugar is 4 liang and 8 qian;

Light soy sauce is 2 liang;

Rice wine or Fenjiu is 1 and 2 qian.

Sichuan Sausage

Ingredients: fresh pork, iodized salt, pepper powder, chili powder, etc. (simple ingredients, specific proportions, no preservatives)

Storage method: Store in a dry and cool place with room temperature below 20 degrees. It can be placed in a ventilated place, preferably in the refrigerator.

1. Production method

The main raw material of sausage: pork (fat to lean ratio: 3:7), which is the rear hip meat of lean pigs raised by farmers (local pork, Never feed pigs feed, hormone-based food).

The auxiliary materials are chili powder, pepper powder, high-quality liquor, white sugar, refined salt, casings, etc.

Slice the pork, mix the auxiliary ingredients in a certain proportion, marinate for 2-3 hours, set aside the washed casings, add the marinated meat, and make sure the meat is plump and compact. , after filling, tie it with string every 20 centimeters or so, and finally use bamboo skewers to prick the outside of the intestine at equal distances to release the air in the intestine. Place the sausage in a ventilated place to dry for 2-3 days to remove excess moisture.

Prepare the sawdust noodles, ignite the cypress tree, extinguish it with the sawdust noodles, and finally hang the sausage on a pre-made stand and smoke it in a sealed environment. The time is approximately one day.

2. How to eat

You can also add seasonings to steam, stir-fry or bake according to your eating habits.

Original flavor: Soak the sausage in rice washing water and wash it, then steam or cook it. After cooling, cut it into slices diagonally. No need to add any condiments. The real original flavor is full of fragrance. It will make you want to buy it after trying it. It will definitely become a delicacy that you can entertain your relatives and friends and share with others! This slow-smoked cured meat product has the most authentic taste and is considered an authentic Tujia cured meat. How to make Guangdong sausage

Ingredients: 3500 grams of lean meat, 1500 grams of fat meat, 100 grams of refined salt, 250 grams of sugar, 250 grams of light soy sauce, 150 grams of Shanxi Fenjiu, 2 grams of saltpeter, and 750 grams of water.

Preparation method:

Marining: To make this sausage, we divide it into two steps. First, soak the fat meat in boiling water and mix it with a small amount of Shanxi Fenjiu. Buried in white sugar (this method is called "ice meat" because the fat meat becomes transparent after being marinated and cooked, like ice cubes, so it is named, and this method of preparation can make the fat meat neither fat nor greasy), After marinating for about 1 day, use a knife to cut the meat into pieces slightly larger than soybeans. The second step is to cut the lean meat (preferably skinless pork knuckle) into pieces as big as soybeans, and add refined salt and sugar. , light soy sauce, Shanxi Fenjiu and saltpeter, mix well and marinate for at least 8 hours.

Wind cured meat: After the above two kinds of meat are marinated separately (if you want to make the bacon delicious, you can stir the lean meat first), put it into the same steel basin, add water, and With the help of the funnel, press the meat water into the soaked casing until it is 90% full, then tie the casings at both ends, use a needle to rake the meat sausage densely to facilitate air dispersion, and then use hemp rope each time. Divide it into sections 30 centimeters apart, tie it with water plants in the middle section, hang it on a bamboo pole, dry it slightly over a charcoal fire, and then put it in a ventilated place to dry for about 7 days, depending on the hardness of the sausage body.

Note: The "sausage" from Dongguan, Guangdong is made the same way, but the difference lies in the length of the casings and segments. There is a saying that "Dongguan sausages are thick and short".