Easy Homemade Sausages at Home-a Guide to Homemade Sausages with Sausage Stuffer

Name: Easy Homemade Sausages at Home-a Guide to Homemade Sausages with Sausage Stuffer
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3000g Pork hind leg; 220g 1 bag of spicy sausage seasoning; The total weight of the bag is about 90g 3 sachets of salted pig casings; 45g Highly Liquor

by Years leave fragrance

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

You can easily make healthy and delicious sausages at home! In the past, I thought this idea was simply a fantasy. Although I knew that I could use a funnel or a large Coke bottle to cut open it as a funnel, put on casings, and then stuff the marinated meat in a little bit, but I have never moved it. I want to practice it myself, because this job is not easy at all, it is too cumbersome and too troublesome! Just think about it!

But now it's different. I have a secret weapon-a meat grinder (stuffer). Since having it, a task that was impossible for me before can now be solved easily! This is my first time filling sausages this year, but I am very confident. I bought a lot of casings and sausage seasonings, and I am going to have a big time! "

Ingredients

3000g Pork Hind Leg
220g 1 Bag Of Spicy Sausage Seasoning
The total weight of the bag is about 90g 3 Sachets Of Salted Pig Casings
45g Highly Liquor

Easy Homemade Sausages at Home-a Guide to Homemade Sausages with Sausage Stuffer

1. Cut the pork hind leg into small pieces or strips.

2. Put the cut meat into a large pot and pour a bag of spicy sausage seasoning.

3. Then pour in 45 grams of white wine.

4. Mix the seasoning and meat with your hands evenly. Cover the well-mixed meat and marinate for 1 hour.

5. The salted casings are washed with water first, and then soaked in warm water for 30 minutes.

6. Take off the blades and circular grinders from the meat grinder, put on the enema funnel, and screw it in place.

7. After draining the soaked casing, put it on the funnel, and tie the top of the casing with cotton thread.

8. Put the marinated meat into the feed port of the meat grinder, shake the handle, and pour the meat evenly into the casing.

9. The filled sausage is tied up in sections with cotton thread, and a needle is used to prick the surface of the sausage a few times. The filled sausage is placed in a cool and ventilated place to dry.