[beijing] Homemade Sausage

Name: [beijing] Homemade Sausage
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5000g Pork hind leg; Some Soy sauce; a little Oyster sauce; 150ml Highly Liquor; Some salt; Some Sugar

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Lamei'er is something that every household will make at the end of the year. Whether it's bacon or sausage, just look at many people's yards, or the balconies hanging up one after another in strings, it seems that the air is full of their alluring taste.
As I walked on the road, I looked up and saw the lavender hung up in every household, and felt that the New Year was really approaching.
This year, my mother also filled a lot of sausages. Although I am from the north, after marrying my husband in the south, the food has a taste of the south, and this sausage is naturally a delicacy that cannot be spared.
Sausage is delicious and easy to make. The seasoning inside is not too strict, so you can put it according to your own taste. If you like darker colors, put more soy sauce; if you like sweet and delicious, put more sugar; if you like spicy, put chili powder and pepper powder; but this white wine is indispensable. It has the effects of removing fishy, sterilizing and extending the shelf life.
The potted sausages are hung in a place where there is sunlight and ventilation. With the help of wind, the sausages can be dried quickly; with the sun's rays, some of the fat inside can emerge, making it dry and fragrant when eaten.
The cooked sausages can be steamed and eaten directly. The fat meat is crystal clear, and it nourishes the oil when you bite it, but it is not greasy; the lean meat sucks up the seasoning, and it is dry and fragrant without jamming; It's cold, just take a slice, it's also full of flavor. It is also extremely fragrant when used for cooking and making preserved rice. "

Ingredients

5000g Pork Hind Leg
Some Soy Sauce
a little Oyster Sauce
150ml Highly Liquor
Some Salt
Some Sugar

[beijing] Homemade Sausage

1. Cut the pork hind leg into small dices about two centimeters, put the seasoning and mix evenly and marinate for about two hours. The seasoning is not too strict. You can put it according to the taste. If you like spicy, add chili powder and pepper powder, more appropriate Put some salt, I will use Erguotou for high liquor

2. Rinse the salted casing with clean water several times, put it on the enema, and put the meat into the enema first

3. Fill all the meat into the intestines

4. Stroke with your hand to make the intestines fuller, puncture the hole with a needle to deflate the air where there is air, and then divide it into sections with a small rope

5. Hang the sausage in a ventilated place outside the balcony

6. This was done a few days ago, it has been air-dried almost, it can be removed and vacuum sealed, it is good for self-feeding or giving away

7. Put a few dried sausages on a plate, steam them in a steamer and slice them for consumption

8. The fat is crystal clear, one bite flows, fat but not greasy

9. So fragrant

Tips:
Both salted casings and enema can be purchased online, which is very convenient to use;
The seasoning is adjusted according to your own taste. A little salty is more conducive to preservation. I use Erguotou for high-grade liquor, which has a good effect on removing fishy, sterilizing and antiseptic;
Don’t wind up the sausage too much. If you pinch it hard, you can put it away if it feels dry inside. The air is dry and well ventilated, and it’s about a week away.