Ingredients: casing, 6 kg lean pork, 4 kg fat.

Seasoning: 250g of cooking wine, 50g of onion and ginger, 5g of pepper powder, 50g of salt, 50g of monosodium glutamate, 50g of spice A (as shown in the figure) and 30g of edible glucose (the function is to make the meat appear Bordeaux red, which has a faint fragrance and can be used to replace the previous nitrate).

Production: 1, diced lean meat and fat meat, mixed with onion, ginger, salt and cooking wine for curing. 2. Take a funnel and pour the diced meat into the casing, then poke the casing wall with a row of needles to make the air inside clean, and divide it into several sections with lines every 3-5 cm. 3. Hang the filled sausage in a ventilated place to dry for more than 15 days.

Guest chef Zhang Hailiang: Pickling first and then enema, which is similar to what we do here. In addition, it is healthier and more practical to replace nitrate with edible glucose, and the ratio is more accurate.

As long as I master three points, my two sausages will be full of flavor: first, don't be afraid to put wine. Wine can ferment sausages during air drying and taste better. Second, you must put corn starch. Corn starch can make sausages taste stronger, and some chefs will switch to more expensive eagle corn flour when making Chaozhou sausages. Third, we must use pig's trotters to make dry and chewy sausages.

Hunan sausage formula

Raw materials: 2500 grams of pig's trotters.

Seasoning: Haitian soy sauce 300g, Hongxing Erguotou 250g, Jiang Mo 100g, corn starch 150g, salt 50g, chicken essence 30g and monosodium glutamate 20g.

Production: mince the tendon of pig's trotters into minced meat in a meat grinder, first put it in Erguotou, then add salt, chicken essence, monosodium glutamate and ginger rice, stir evenly in the same direction, add pumping material while stirring, finally put it in corn starch for 5 hours, pour it into casing to dry 1 day, and then hang it in a ventilated place to dry 1 month.

Features: Strong bouquet.

Guest chef Jin Yuncun comments: This Hunan sausage is rich in flavor, naturally dried, and its own flavor is reflected.

Chaozhou sausage formula

Raw materials: 2500 grams of pig's trotters.

Seasoning: Haitian soy sauce 300g, Jiang Mo 100g, rose wine 250g, sugar 150g, corn starch 150g, salt 50g, chicken essence 30g and monosodium glutamate 20g.

Production: same as Hunan sausage.

Features: it has the fragrance of rose dew wine, and adds sugar, which is sweet.

Wenzhou Sausage with Sauce Speaker Chef: Jin Yuncun

Delicious soy sauce sausage formula

Ingredients: casing,1000g meat stuffing.

Ingredients: 50g celery, 50g carrot, 30g garlic cloves, 30g ginger, 5g star anise and 5g geranium.

Seasoning: 800g of bulk soy sauce, 0/20g of brown sugar/kloc-,50g of old wine, 30g of monosodium glutamate and 250g of cold boiled water.

Production: Tie one end of the cleaned pig small intestine with a rope, pour in the meat stuffing, tie it with a rope into a section five centimeters long, pin it into a plate in some small holes of Dozza, add crushed ingredients and seasonings, marinate for three hours, take it out, and hang it in a ventilated place for air drying for fifteen days.

The key to making: the casing must be washed and salted, and don't fill it too full when filling the meat.

Meat stuffing production: three layers of pork (fat three thin seven)1000g, chopped with the back of a knife, and 30g of Jiang Mo and 30g of chopped green onion are added.

Note: Don't put salt in the stuffing, and then soak the soy sauce in the intestine. This is a reference to the practice of sauce meat and sauce chicken, so that it is more compact and fresher after air drying.

Yu Sausage Speaker Chef: Du Zhiguo

Flavor sausage formula:

Ingredients: 500 grams of fresh pork, two preserved eggs (diced), and appropriate casing.

Seasoning: Jiang Mo 30g, salt15g, spiced powder 5g, starch10g.

Production: Dice the pork, add salt and spiced powder and stir evenly for 30 minutes (beat the meat while adding seasoning during the curing process, and beat the meat as hard as possible to make it fluffy and easy to taste. If it's not watered meat, starch is not needed), add preserved eggs and Jiang Mo, mix them evenly, pour them into casing, tie them into small pieces with ropes every 20 cm, hang them up and dry them (10 day to about half a month), and dry them thoroughly.

Guest chef Zhang Hailiang comments: It is best to use homemade spiced powder, and the proportion can be adjusted according to local tastes, because most of the purchased products are mixed with modified starch, and the dosage is difficult to master.

Formula of smoked beef sausage

Ingredients: fresh beef (whole lean meat) 500g, Pixian bean paste 10g (chopped and fried to taste), smoked chicken and smoked fish 50g, fried garlic 10g, and appropriate casing.

Seasoning: a little spiced powder (douban is salty enough, no need to add salt).

Production: boneless and diced smoked fish and smoked chicken, mixed with beef, bean paste, fried garlic and spiced powder, poured into casing, steamed in a cage for 30 minutes (several holes are punched in the casing during steaming), smoked with tea and white sugar, and colored.

Formula for smoking and relaxing intestines

Ingredients: casing, preserved egg 100g, cooked mushrooms, winter bamboo shoots, fried dried beans, soaked vermicelli, cooked spiced soybeans (boiled peanuts can also be added).

Seasoning: 5g of spiced powder, 3g of salt and 5g of monosodium glutamate.

Production: Dice all the main ingredients evenly, add seasonings to taste, pour them into soft casings, cook them with water at 80℃, air-cool, smoke and color them with fragrant leaves and sugar, and press them with a tray for 30 minutes (because all the vegetarian ingredients are not sticky enough, they can be compacted with a tray).

Note: Because this sausage is vegetarian and loose, adding vermicelli can play a role in cohesion and viscosity.

Aromatherapy: put the broken fragrant leaves or tea leaves and sugar into the pot, put the raw materials on the pot grate, cover it, heat it slowly with low fire, wait for 3 minutes to color after fumigation.

Guest chef Yang Jianhua comments: When pressing with a tray, you should press lightly, because the casing is very thin and can't bear too much pressure.

Guest chef Jin Yuncun comments: Smoked sausage is made of vegan raw materials, which is a good idea. I suggest pickling and air-drying for one night, so that the skin will be firmer.

Jiangnan sausage speaker chef: Zhang Jiannong and other grandchildren.

Jiangnan sausage formula

Ingredients: front leg meat 100 kg (fat-thin ratio is 4: 6), appropriate amount of dried pig or sheep casing, 250g of refined salt, 200g of sugar, 50g of Nanjing Jilun brand soy sauce100g, 50g of Daqu liquor or sorghum liquor, 30g of monosodium glutamate, 25g of ginger powder, 30g of spiced powder and white pepper powder.

Output: 1. Soak the casing in cold water to soften and remove the salty taste. 2. Chop the lean meat and cut the fat meat into 1 cm square particles. 3. Put all the seasonings into the lean meat stuffing and fat granules and stir together. 4. Use a funnel to put the mixed meat into the casing, and at the same time poke holes in the intestine with a needle to release air, and squeeze it by hand to enrich it. When the filling is 12- 15 cm long, tie both ends tightly with a string to fill the whole intestine. 5. Rinse the filled sausages, hang them on bamboo poles in turn for insolation or baking, usually for 5 sunny days, then take them off and put them in a cool and ventilated place for one month.

Operation key: 1, foreleg meat is the best choice for fresh pork. 2, the finished product can be stored in the environment of 0-5 degrees, generally can be stored for about 6 months.

Conclusion: Gold medal chef Yang Jianhua.

1, the effect of using starch for enema is better than that of using raw flour, and the cost is low, such as using mung bean starch.

2. Most sausages produced in Northeast China are vermicelli, that is, starch is added. The vermicelli is ripe. It is best to cook at 30-40 degrees and keep the water temperature at 80 degrees. You can't leave people when cooking, and you can deflate when cooking. Air-dried sausage generally does not add starch.

3. Salinity standard: If the sausage is eaten directly, it should not be too salty. Generally, 500 grams of raw materials (meat, flour and water all added up) should be added with 8- 10 grams of salt. If it is air-dried sausage, the taste should be slightly salty, and 500 grams of raw materials should be added with salt 10- 15 grams.

There are sausage casings for enema in the market. No need to buy small intestine processing. Add salt to the casing after dehydration. When in use, they are soaked in clear water to soften, desalt and increase elasticity.

Sausage recipes collected online (for reference only)

First, Sichuan spicy sausage

Spicy sausage is spicy and delicious, salty and sweet, slightly numb, can stimulate appetite, and has a good flavor, which is quite popular among consumers.

Raw material formula: lean pork 35kg, fat15kg, red pepper powder 250g, pepper125g (fried), dried tangerine peel 50g (slightly fried), star anise10g, cinnamon10g and cardamom/kloc-0g. 1 ~ 1.5 kg of refined salt, 1 kg of white sugar, 250 g of white wine, 75 g of monosodium glutamate, 75 g of salt water, and an appropriate amount of licorice water (25 g of licorice and 250 g of clear water).

Production method: 1. Finishing raw materials: cut lean pork and fat pork into small pieces.

2. Stuffing: mix salt and brine, first mix into ground meat, then add other auxiliary materials (red pepper powder, pepper, dried tangerine peel, star anise, cinnamon and cardamom), soak for 6-8 hours, and then can be filled after the ingredients taste.

3. Air drying: air drying for about 10 days after filling. When the skin is slightly oily, it can be moved indoors and hung to dry. After 25 days, the finished product was obtained. If it is dried, the drying time can be reduced.

How to eat: Because of its pungent taste, this product should be boiled alone or steamed with slow fire, cooled, sliced and put on a plate.

Storage method: short-term storage suspension. If the sausage is stored for a long time, it can be put in a deep vat (it is best to put a bamboo rack or a clean basket head under it). Spray wine on each layer of sausage with a sprayer until it is packaged and sealed, and put it in a cool and ventilated warehouse. It can be preserved for 4 ~ 6 months, with the same flavor and full spicy taste.

Product features: uniform thickness, slightly frosted appearance, purple-red ribbon yellow, hard to feel.

Second, Wuhan sausage

Ingredients: 70kg of lean meat, 30kg of fat meat, 30kg of fenjiu, 2.5kg of sugar, 4-5kg of nitrate, 0.05kg of white pepper, 0.2kg of salt, 3kg of monosodium glutamate and 0.3kg of ginger powder (2kg of Chili powder can be added if you like spicy food, or it can be added or subtracted according to your taste).

Production method: add the mixture of salt and salt nitrate to the lean meat block and marinate at 5℃ for 1 ~ 2 days. Pickled lean meat is bright red, washed and drained with warm water at 30℃, minced, diced fat meat added in proportion, and put into a blender to stir evenly (3-5 minutes). Dissolve the ingredients with appropriate amount of water, pour them into the meat stuffing, and then add Fenjiu and stir evenly.

Fourth, the formula and stuffing of Wuhan sausage.

1. Material selection and treatment: 70kg of pure lean meat and 30kg of white hard spinal fat were selected from the hind legs and front legs of fresh pigs. Bone removal, lymph removal, membrane removal and blood vessel removal of lean meat are cut into small pieces of 0.4-0.6 kg raw locusts; Remove the skin, lean meat and soft fat from the fat, and cut it in Xiaoding, which is cm square.

2. Ingredients: 6 kg of sugar, 2.5 kg of refined salt and Fenjiu, 0.3 kg of monosodium glutamate and ginger powder, 0.2 kg of white pepper powder and 0.05 kg of sodium nitrate.

3. Pickling and mixing: add refined salt and nitric acid to the lean meat for pickling at about 30℃ for 24 hours. Pickled lean meat is bright red. Wash the marinated lean meat with warm water below 30℃, drain the water, mash it in a stuffing mixer, and then put it in a radiator according to the ratio of lean meat to fat for 3-5 minutes. Add appropriate amount of hot water to the ingredients except wine, pour into a container filled with meat stuffing, stir for 2-3 minutes, and finally add wine and stir evenly.

4. Enema and hanging: wash and swell the casing and enema it. After pouring, tie it with hemp rope and straw rope every 15cm. Tie a knot at the top of the casing and then tie a knot at the end of the casing. Drain the tied sausage, then wash it with warm water at 40℃, put it on a pole, hang it on the drying car for one hour, drip dry and push it into the drying room. The temperature of the drying chamber should be kept at 45-50℃ for about 15 hours for proper drying. Cut off the knots that bind the intestines and make a pair.

Features of the finished product: mellow and intoxicating, bright and thick in color, sweet and delicious in taste and rich in storage.

Five, Cantonese sausage

It is one of the unique flavors popular in Guangdong and southern China. Characterized by rosy skin, uniform stripes, fat but not greasy, delicious. The sausage is made by traditional methods, and the contents of sodium nitrate and sodium nitrite are lower than international standards, which not only keeps the meat bright, delicious and crisp, but also is harmless to human body. There are super sausage, first sausage, second sausage, duck liver sausage, pig liver sausage, Dongguan backstreet sausage and three fresh sausages. Sanxian sausage is made by mixing fresh pork, fish and shrimp, putting them into casing, steaming, smoking, baking and quick freezing. It tastes crisp and delicious, and has a special flavor. The recipe and making method of Shanghai Cantonese sausage are attached.

Ingredients: pork 100 kg (including 70% lean meat and 30% white fat), 6.3 kg of sugar, 60 kg of Daqu liquor 1.8 kg, 5 kg of white soy sauce, 2.5 kg of refined salt, and 0.00 g of sodium nitrate/kloc.

Processing method: 1. Cut the selected pork into cubes of 1 cm according to lean meat and fat, and then wash them with warm water to wash off the oil slick on the diced meat.

2. Put lean meat, fat meat and ingredients into a pot of meat in proportion, mix well, and enema can be done soon.

3. Three days before enema, the casing must be washed and baked with charcoal fire to dry the remaining water in the casing.

4. Immerse the baked casing in warm water and take it out. Pour the prepared sausage stuffing into the bottom of the casing, tighten the bottom, fill the casing and tighten the top. Spread the filled sausage flat on the wooden table, and poke holes in the sausage with hundreds of needles (steel needles are nailed on the wooden board, which is like a board brush for brushing clothes), so as to drain the water when drying the sausage.

5. Tie the filled sausage with silk grass at a distance of 28 cm, then tie it tightly with hemp rope and hang it on a bamboo pole to dry.

6. Put the bamboo sausage on the wooden frame of the drying room, and after baking for 3 hours, exchange the upper and lower positions of the sausage so that the sausage can be dried evenly. When you don't need fire, you can expose yourself to the sun until you hang it indoors at night, and then you can continue to expose yourself to the sun until the water in the intestine is exhausted and there is oil. If it is cloudy or rainy, it must be moved to the drying room in time and dried until it is mature (sausage processing time is generally 165438+ 10 to February of the following year).

Six, Cantonese sausage

Fat meat 30 kg lean meat 70 kg sugar 7.6 kg salt 2.2 kg liquor 2.5 kg white soy sauce 5 kg sodium nitrate 0.05 kg.

Seven, Guangdong sausage.

It is one of the famous local products in Guangzhou. Golden color, sweet and delicious, it is a good food with meals and wine.

Ingredients: pork 10 kg (including 3 kg of fat meat and 7 kg of lean meat), 300 g of salt, 800 g of sugar, 300 g of wine, 500 g of soy sauce, 200 g of sesame sauce and 0/0 g of spice powder/kloc.

Processing method: firstly, the pork is cut into particles, stirred evenly with the ingredients, then poured into the pig casing, evenly inserted into the hole with a needle, and dragged with abundant water until the casing becomes hard. Then shower it with dilute maltose water, hang it on the iron steak, put it in the oven for 30 minutes (about 90% ripe), take it out and shower it with maltose water again, then put it in the oven for 5 minutes, then take it out and burn the sausage.

Eight, Cantonese first-class sausage

Cantonese-style first-class sausage has bright color, comfortable entrance and rich aftertaste, and sells well overseas and in South China, Beijing, Tianjin and Shanghai. The manufacturing method is as follows:

1. Selection and treatment: select first-class fresh frozen pork leg, 70% lean meat, 30% fat meat, 2-2.4 kg dry casing with a diameter of 28-30 mm, edible pigment and hemp rope, remove the fascia of the meat, separate the fat meat from the lean meat, and cut the lean meat into10-1.

2. Ingredients (calculated by raw meat 100 kg): 2-3 kg of first-class light-colored soy sauce, 2.8-3 kg of refined salt, 9- 10 kg of white sugar, 3-4 kg of powdered wine with a degree of over 50, 25 g of sodium nitrate (soil nitrate) and clear water15.

3. Stir enema: Add ingredients and clear water into the prepared meat in proportion, stir well and pour in. Before filling, wash the casing, fill a casing, cut it into 7 inches (the length of each pair of sausages), tie it with water grass rope, and then tie the middle of two water grass knots with hemp rope (after cutting the water grass, the sausages will be paired). Then use acupuncture to expel intestinal gas and excess water. Rinse the greasy and residual liquid on the body surface with clear water to keep the intestines clean.

4. Cool drying and baking: After the sausage is stuffed, it is hung with bamboo poles and placed on the drying shed. After being exposed to the sun for 3 hours, it is baked at 50-52℃ for 24 hours. If the casing is too thick, the baking time can be appropriately extended.

Nine, Jiangxi Agricultural University sausage

Fat meat 32 kg lean meat 68 kg sugar 4 kg salt 3.5 kg liquor 2 kg monosodium glutamate 0.3 kg.

Ten, Nanjing sausage

Fat meat 30 kg lean meat 70 kg sugar 4 kg salt 5 kg liquor 0.5 kg monosodium glutamate 0.5 kg spiced powder 0. 1 kg.

Xi。 Nanjing spicy sausage

Fat meat 30 kg lean meat 70 kg sugar 6 kg salt 3 kg liquor 3 kg nitrate 0.05 kg white pepper 0.2 kg Chili powder 2 kg.

Twelve, Beijing sausage

Fat meat 25 kg lean meat 75 kg sugar 1.5 kg salt 2.5 kg liquor 0.5 kg soy sauce 1.5 kg nitrate 0.05 kg ginger powder 0.3 kg white pepper 0.2 kg.

Thirteen, Fushun sausage

Small sausage is a specialty of Fushun City, Liaoning Province, and is deeply loved by consumers.

Raw material formula: fresh pork (lean meat accounts for more than 50%) 100 kg refined salt 3.5 kg nitrite 50 g sugar 5 kg Shaoxing wine 10 kg sesame oil 4 kg spiced noodles (made of white melon seeds, cardamom, dried tangerine peel, cinnamon, kaempferia kaempferia, clove, Amomum villosum, pepper, aniseed, etc. ) 500.

Production method: 1. Cut lean meat and fat meat into small pieces in proportion, grind them into minced meat with a meat grinder, add seasonings, stir them vigorously and evenly, make meat stuffing, and marinate slightly.

2. After curing, pour the meat stuffing into the finished casing with a funnel, puncture some holes with a needle to remove the air in the intestine, tie it into small pieces with hemp rope, expose it to the sun until it is half dry, hang it on a bamboo pole, hang it in a ventilated place, and take it off and steam it for about 20 days.

3. Steam the dried sausage in a steamer, take it out after about 30 minutes, and cool it to get the finished product.

4. Small sausages should be stored in the form of hanging, the site should be dry, the temperature should be low, and the sun should be protected. It can be stored for more than 1 year with the same quality.

Product features: delicious quality and convenient eating. Click the mouse, address: /375582249 More exciting, /375582249 Welcome to reprint! ! !

Fourteen Tianjin vermicelli sausage

Produced in Tianjin, it is ring-shaped, black, red and bright, fragrant and delicious.

Ingredients: pork 100 kg (including 20 kg of fat meat and 80 kg of lean meat), soy sauce 10 kg, 200 g of nitrate, 3.3 kg of sesame oil, 6.3 kg of chopped green onion, 0.8 kg of Jiang Mo/kloc-0, 37 kg of starch (57 kg if rice flour is used) and flowers.

Processing method: 1. First, cut the fat into 2 cm diced meat, then soak the lean meat in water, drain the blood and grind it. Then add the fat meat and lean meat together with soy sauce, refined salt, nitrate and nutmeg powder, stir for15min, then continue to pour pepper water and starch, and add sesame oil, chopped green onion and Jiang Mo after stirring. And then stir to obtain sausage stuffing.

2. Fill the sausage stuffing into the pig casing, tie both ends tightly, put it in 100 (sugar color 1 kg) boiled water for 40 minutes, and then take it out of the pot, which is the semi-finished product. Between enema and sausage cooking, the time should be fast to prevent starch precipitation.

3. The vermicelli is cooked and smoked. First put the sausage on the lead wire, the upper and lower layers, cover it tightly with a mat, and then cover it with a wooden cover. Put180g brown sugar into the bottom of the pot and smother it with smoke for10min. When the smoke subsides, boil the pot and pour it down the mountain floor, then add180g of brown sugar and stew for10min. The skin of vermicelli is purplish brown and brightly colored.

Fifteen, lean pork sausage

Produced in Guangzhou, also known as sanitary sausage. It is made of clean lean meat. Its characteristics are: slightly tough, sweet and helpful for digestion.

Ingredients: lean pork 100 kg, sugar 9.4 kg, refined salt 2.5 kg, 50% liquor10.8 kg, first-class soy sauce 5 kg, nitrate 150-200 g.

Processing method: clean lean pork, cut into small grains, mix well with ingredients, and pour into casing; Punch the hole with a fine needle to exhaust, tie it into a section with sleeping hemp rope every 20 cm, and tie the middle section with water grass (cut it off from the water grass after making it, that is, in pairs). Then, wash the appearance of the casing with warm water, that is, hang it in the sun. It takes about 4 days to bring it back at night and bake it in the fire cabinet with charcoal fire.