Exclusive Secret Sausage

Exclusive Secret Sausage

1. Let's boil the pepper water first. Ingredients: one prickly ash, three star anise, two cinnamon, two bay leaves, three grass fruits (not put), boil over high heat and simmer for five minutes. Filter out the seasonings, get the pepper water, and let cool.

2. Prepare a kitchen scale, a small pot, weigh all the seasonings one by one, stir for use

3. Regarding the processing of meat: the sausage can't only use lean meat. The sausage will taste woody and not fragrant. People don't like to eat too much fat, so the fat to thin ratio of 2:8 is more appropriate. Now another problem has arisen: the lean meat shrinks greatly after being dried, and the fat meat has not changed much. If it is cut into pieces, the dried sausage will have large chunks of white and flowered fat. Don't say eat it, look. Tired of watching. After years of groping, I finally figured out a good way to separate the lean and fat meats, cut the lean meat into finger-sized pieces, and grind the fat into a mash, so that after drying, all the fat becomes oil and penetrates into the lean meat. Here, the sausages are delicious and not greasy.

4. Pour the prepared seasoning juice into the meat, mix well by hand and marinate for 30 minutes

5. Now it’s time for the enema machine to play, and a kid volunteered to help

6. The casing is soaked two hours in advance, so this must be soaked more, otherwise it is not easy to put on the sausage machine. Use your fingers to open the casing and add four to five milliliters of water to the inside to lubricate the inner wall of the casing and make it easier to cover

7. Put the casing on your mouth and tie a knot at the end

8. Shake the sausage enema machine with one hand and gently hold the casing with the other hand to control the amount of sausage meat. It is advisable to gently pinch the meat with your hand so that the meat can easily go to both sides. It is better to have less than more, so as not to break the casing. Pour the intestines while filling.

9. When the casing is four or five centimeters left, pinch the end and tie a knot. Put it in the big basin for now.

10. In fact, the sausage section does not need a thread at all. Pinch the desired length with your hands, pinch the meat to both sides, and then turn one of the sections in a circle. So don’t fill the meat too full, or it will burst. It won’t burst, it will burst once steamed

11. Show the fruits of labor

12. Hang on the north window to air-dry for five or six days, then put it in the refrigerator and freeze. When eating, put it on a steamer in a cold pan, steam for 25 minutes after boiling, and 35 minutes after freezing. New Year is coming!