Five Spice Sausage

Name: Five Spice Sausage
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 6 catties pork; 1 bag seasoning; 1 bag casings

by (Narnia)

4.8 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Yesterday I made eighteen catties of sausages, six catties of spicy, six catties of wide flavor, and six catties of spiced. You can make sausages carefully. Check the weather forecast before you do it. It is best if the first three days are sunny. Clear weather during the first few days of drying will not cause the sausages to become sticky and black. Of course, sunny refers to the weather, not to dry the sausage, but to dry it in a cool and ventilated place. Sausages can be bought with pork leg, front butt tip or back butt tip. No matter which part you buy, it is best to ensure that there is 30% fat (in fact, 40% fat is more delicious). All lean meat will taste hard. Buy the meat, clean it, and then slice it (or diced and cut into strips). I see some netizens say that the fat can be minced, so that it will be more evenly distributed in the sausage, and it will be more comfortable if you can’t see the large pieces of fat. Haha, it makes sense, I will try it next time. Don't wash it after you cut it. "

Ingredients

6 catties Pork
1 bag Seasoning
1 bag Casings

Five Spice Sausage

1. Seasoning is reserved.

2. The casing is spare.

3. Take an appropriate amount of dried casings, soak them in pure water for about half an hour, and use them when they become soft (fresh casings can also be used).

4. Slice pork and set aside.

5. Add seasonings.

6. Stir and marinate for 1 hour.

7. The front end of the casing is tightly knotted.

8. After enema, tie out sections of the same size with cotton rope.

9. Dry in the shade for 3-4 days.

10. Wash the air-dried intestines.

11. Steam in a steamer for 40 minutes.

12. Steamed intestines

13. Eat after cooling.

Tips:
Sausages can be bought with pork leg, front butt tip or back butt tip. No matter which part you buy, it is best to ensure that the fat is 20% (in fact, 10% fat is fine). All lean meat will taste hard.