Homemade pork sausage
It's winter. It's a good time to make your own sausage. The best choice for the selected pork is the ratio of fat and lean meat to 37 Kai or 46 Kai, because the lean meat is lack of oil and will be dry and hard. With the addition of fat meat, the sausage will be soft and hard, fragrant and moist.The casings are easy to be salted. Soak them in clean water for about 10 minutes before use. Take as much as you need for the casing. Do not soak it all in clean water at one time. Casings soaked in clear water should not be kept for too long. Take it with you. The salted casings will not go bad after being kept in the refrigerator for a year.The tools for enema can be special or self-made with a drink bottle. A small stick the size of a thumb is better for filling the meat into the casing.When enema, prepare a long sewing needle or sharp toothpick to release a large amount of gas generated in the process of enema. After all the enemas are filled, they can be divided into even sections with small ropes, tied up, found a stronger shelf to hang the enema, and put it in a shady and ventilated place for air drying or shade drying. When the skin wrinkles and the middle hardens, you can cover it with a bag and hang it there. If the ventilation effect is good, it can be eaten in 10 days and a half months.Take down the sausage, cut off the desired quantity, wash the surface with clean water, put it in a deep and large plate, steam it in a pot, cool it, pour out the excess soup, slice it and eat it, cold or hot.The seasoning ratio used is only a reference. Please adjust it according to your own taste! The display here is just a kind of production instructions. I want to share the fun of homemade sausage with you.
Step 1 . Cut the pork into dices about 1 cm in size
Step 2 . Put all seasonings on it and stir it evenly by hand. The seasoning can be adjusted according to your own taste. Those who like spicy food can also put chili powder and mix it well
Step 3 . Take an appropriate amount of salted casing, and roughly estimate it according to the amount of meat to be poured
Step 4 . Soak in clean water for 10 minutes, and pour water into the sausage with the mouth of the sausage facing the faucet, which not only plays a cleaning role, but also makes the enema smoother in a moment
Step 5 . Prepare the enema tool. My family uses a special small horn, but the feeding port is too small, so I use a mineral water bottle to cover the outside, put the casing on the long mouth of the horn, and don't tie the mouth first. After the pork is poured in, the air is discharged, and then tie the mouth
Step 6 . For all filled intestines, needles or sharp toothpicks can be used to release excess air during the filling process
Step 7 . Fasten it in sections with a small rope and hang it in a cool and ventilated place. After the skin wrinkles, the interior hardens and the color darkens, it can be processed and eaten
Step 8 . Prepare sausage according to your appetite. After cleaning, put it into a steamer. Steam it for about 40 minutes after the water boils. Use a larger or deeper dish first, because the soup will separate out during the steaming process
Step 9 . Steamed sausage, pour out the excess soup on the plate, slice it, eat it hot and cold, and eat it evenly. It's also good to eat it directly or make pot rice and fried rice!
Step 10 . The homemade sausage is clean and hygienic. There are not so many spices and additives, so it is convenient to take it as you eat. In addition, it's almost the new year, so do more. When visiting relatives and friends, carrying a few kilograms is also a good gift!
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