Ingredients: hind leg meat10000g; ;
Accessories: salt 100g, sugar 120g, cooking wine, soy sauce, thirteen spices, marinade, casing and spiced powder.
Automatic irrigation sausage
1
Seven thin and three fat meats are cut and washed.
2
Use the chef's machine to make diced meat or shredded pork.
Please click to enter a picture description.
three
Make diced meat.
four
Mix the ingredients and grab them with disposable gloves.
Please click to enter a picture description.
five
Seal with plastic wrap and marinate overnight.
Please click to enter a picture description.
six
Put on your coat.
Please click to enter a picture description.
seven
Start the machine and pour the diced meat into the casing, generally 15-20 cm, and tie it with cotton thread.
Please click to enter a picture description.
eight
Be careful not to pour it too thick, but not too thin, generally the size of thumb and central ring.
Please click to enter a picture description.
nine
Dry the sausage in a cool and ventilated place.
skill
1. The pork I chose is 8 lean and 2 fat.
2. Pay attention to the thickness when filling, or the casing will need to be refilled if it is broken.
If you want to eat Cantonese food, increase the amount of sugar.
If you like spicy food, you can increase the amount of soy sauce and add chicken essence.
Method 2:
Steps of filling sausage by yourself
Please click to enter a picture description.
1
Stir-fry dried Chili peppers with low fire, cool, and grind them into Chili powder with a cooking machine.
Please click to enter a picture description.
2
Stir-fry pepper with low fire, let it cool, and grind it into pepper powder with a cooking machine.
Please click to enter a picture description.
three
Thirteen fragrant powder 45g.
Please click to enter a picture description.
four
Salt a packet of casing, wash off the salt and soak in water for ten minutes.
Please click to enter a picture description.
five
One enema tool, but none can be made of mineral water bottles.
Please click to enter a picture description.
six
Ten Jin of pork with a ratio of fat to thin of 2:8, cut into pieces with a little thickness.
Please click to enter a picture description.
seven
Add a packet of 45g shisanxiang powder, 200g Chili powder, 50g Zanthoxylum powder, 250g salt and 200g white wine to the meat, mix well and marinate for 4 hours.
Please click to enter a picture description.
eight
The enema tool is placed on the casing, stuffed with pork, and the casing is filled with holes to prevent the casing from breaking.
Please click to enter a picture description.
nine
After washing for a while, tie it with cotton thread and divide it into sausages.
Please click to enter a picture description.
10
The filled sausage can be hung in the sun and ventilated place, dried for more than a week, and then eaten.