Sausage stuffing has been circulating since the Ming Dynasty. "Hundred Odes of Gourmet in the Old Capital" refers to fried enema, saying: "The fat sausage is fried for a while, and the spicy garlic is salty and delicious. Rotten oil smells like bacon, and the soil door tastes poor. " There are often street vendors selling this kind of food in old Beijing. Among them, it is recorded: "Pork intestines filled with powder should be fried, chopsticks and vegetables should be picked with a shovel, and children with special flavor should go through several lanes in Xie Yang Lane.
At the end of the Qing Dynasty and the beginning of the Republic of China, food stalls filled with sausages were all made of starch and monascus water into thick paste dough, made into pig intestines, steamed, dried and sliced, fried in a cake pan with pigs, taken out, drenched with salt water and garlic juice, and eaten while it was hot. Fuxingju in Houmenqiao area is an old brand with a history of about 200 years. Because of its authentic enema, people call it Beijing enema shop, and it is named Fuxingju only in 19 17. As for the enema sold by merchants in temple fairs and markets, it is made of starch and red yeast, which is sausage-shaped and steamed into a "powder enema". What they sell is to cut it into diamond-shaped pieces with a knife, fry it in a flat pan with secondary soup oil, put it on a plate, and pour salt water and garlic juice for customers to eat with bamboo sticks. This is a popular economic snack.
The specific steps of homemade sausage stuffing are as follows:
1. Stir-fry dried chilies with low fire, let them cool, and grind them into chili powder with a cooking machine.
2. Stir-fry the pepper with low fire, let it cool, and grind it into pepper powder with a cooking machine.
3. Thirteen fragrant powders 45g.
4. Salt a packet of casing, wash off the salt and soak in water for ten minutes.
5. One enema tool, but none can be made of mineral water bottles.
6. Ten Jin of pork with a ratio of fat to thin of 2:8, cut into pieces with a little thickness.
7. 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.
8. Put the enema tool on the casing, put the pork in and pour it on the casing to prevent the casing from breaking.
9. After washing for a period of time, tie it with cotton thread and divide it into sausages.
10. The filled sausage is hung in the sun and ventilated place, and can be eaten after drying for more than one week.
Although there are many steps to make sausages, it is actually not complicated to do. Interested people may wish to have a try. Because the sausages made by myself are hygienic, they are safe to eat and much cheaper than those bought outside.