Ingredients

5 catties of skinless pork ( 4 catties of hind leg meat, 500 grams of pancetta, mixed fat accounted for 2 to 30% )

Salt 75 grams, 75 grams of sugar, 75 milliliters of high white wine, sausage casings (pig intestines) of about 3 meters long

preserved sausage funnels (or use a plastic beverage bottle, cut off a section of 10 centimeters away from the mouth of the bottle)

15 centimeters A number of sections of cotton rope, sewing needles, a thin rolling pin (you can use a few chopsticks tied together)

Steps

A day ahead of the sausage casings will be rinsed and soaked in water, soaked in the refrigerator overnight to be used;

Pork will be sliced into 3 to 4 centimeters square, 3-4 mm thick slices of pork;

Salt, sugar and white wine will be poured into the meat, mixing while pouring, mixing well, and then kneaded for a while;

Salts, sugars and white wine will be added to the meat, stirring while pouring. Mix well and knead for a while;

Mix the meat and put it in the refrigerator, refrigerated marinade for half a day;

Find one end of the intestinal clothing, set it on the mouth of the funnel and tie it tightly with a cotton rope;

Shove the slices of meat in the funnel and then push the rolling pin to the mouth of the bottle to pour the slices of meat into the intestinal clothing;

Each time the meat is filled into a funnel, push the meat in the intestinal clothing underneath the funnel backward. Push and squeeze the meat under the funnel, so that the casing is not too taut;

Push and squeeze while filling, until all the meat is filled into the casing;

Tie a knot at the end of the sausage, and then push the meat tightly in every segment and then tie it with cotton rope until all the sausage is tied in segments;

Check the sausage once again, and tie it with sewing needles in places where there are air bubbles;

After all the bubbles are tied up, the sausage will be dried and ventilated in a cool and ventilated place to dry out. cool ventilated place to dry air-drying 15 to 30 days, until the surface is dry and shrinkage, pinch up some hard can be;

drying good sausage can be directly cut into segments steamed, steam 15 minutes, slices can be on the table. It can also be sliced directly and used to stir-fry other side dishes.

Tips

Some sausage casings will have a relatively large odor, you can use white wine to clean a taste;

Encased sausage to choose the right meat: choose the pork can not be too thin or too fat. Too lean pork will be hard after drying, too fat pork will be very greasy, therefore, we have to choose between fat and lean pork to enema, fat and lean meat ratio is best in 2:8 or 3:7 or so, less fat, more lean meat; to sausage taste richer, we can choose more parts of the pork with together, such as take the clip meat (pig front leg and the pig's body position), the plum meat with a few Tenderloin, pork leg, etc. The sausage made in this way is more flavorful to eat than that made from a single part of pork. However, you should be careful not to use meat with skin to make sausage, or the texture will be hard.

Pork can be sliced and cut into strips and diced, but it is best not to grind;

Salt, sugar and wine account for 3% of the total weight of the meat, respectively, and you can also add other seasonings you like;

When filling the sausage to pay attention at all times to the section of the intestinal lining underneath the funnel mouth, because it will repeatedly withstand the pressure of the meat to squeeze down the section will be more prone to break, and you should often drive the meat in this section backward, release

Tie each section of sausage, you can try to squeeze the meat a little tighter, because the meat will shrink when the back air-drying, but be careful not to break the casing;

After filling, you need to check for air bubbles in the sausage and tie it up, or else the place where there are bubbles will be easy to break or spoil during the air-drying process;

Laosai should be placed in a cool and ventilated place for drying to avoid direct sunshine and high temperature;

We should put it in a cool and ventilated place for drying to avoid direct sunshine and high temperature;

We should put the sausage into a cool place for drying. The temperature is too high;

The air-drying time depends on the weather conditions and personal preference, do not air-dry too much, touch to be hard but still with a little softness. The sausage may drip with oil in the later stages of air-drying, so be careful to protect the floor from cleaning;

The unfinished sausage can be frozen and stored;

Rinse the casings in clean water. (Fill water in the casing, the internal washing can also check whether there are holes)

Encasing sausage to choose the right casing: encasing sausage the second point to pay attention to, is to choose the right casing. A good casing has a good oxygen barrier, which can prevent bacteria from invading the interior of the sausage, but also locks the water in the sausage, reducing the loss of flavor components. Edible casings are divided into two types: natural casings and collagen casings. The former is made of pig intestine, low transparency, not so smooth, different sizes, not easy to save; the latter is made of livestock skin, tendon and other raw materials, strong flexibility, large production, more regular size. When you choose the casing, from the point of view of the ease of operation and the appearance of the sausage, choose the collagen casing can be,

But remember to choose a better quality of casing. If you buy a poor quality casing on the cheap, it may cause the meat and intestines to separate,

and the sausage will easily deteriorate and become tasteless.

Fat meat cut into cubes, lean meat cut into strips, in the selection of meat and sausage casing, in the irrigation sausage, there is an essential part of the filling. Some people are accustomed to grating all the meat before filling, but the sausage made of pureed meat is certainly not as enjoyable to eat as the sausage made of sliced meat. Therefore, you should not mince the meat as you do with dumplings. You can cut the fat part into small dices and the lean part into thin strips, and mix them together before filling. In addition, you can prepare a small amount of minced stuffing for filling the gap areas, so that the sausage will be fuller. We should remember that the more granular the meat, the better the taste of the sausage will be;

Take a good salt ratio: when filling the sausage, there is an essential seasoning, salt. If you put less salt in, the sausage will not be able to stand it and will be easily broken; if you put more salt in, it will be so salty that you can't eat it. The proportion of salt is crucial for a good sausage. Generally speaking, 1 catty of meat to put about 12 grams of salt can be, if you also put the soy sauce and other salty seasonings, you have to reduce the amount of salt to make

Use. When making sausage, we have to control the proportion of salt added according to the amount of meat used. A catty of meat do not put more than 15 grams of salt, the best in about 12 grams, and according to the other salty seasonings added to further adjust the amount of salt to not salty and not light as well.