Handmade Five Sausages
1.
Soak the casing in water for about 2 hours in advance to remove the salt, prepare the enema and the strapping rope.
2.
Prepare to weigh the seasonings used
3.
The pork is divided into large pieces, washed with warm water and put in a drain basket to control the moisture
4.
Cut the dried pork into large slices and then into strips, and then cut a knife in the middle, the whole is peanut-like large particles.
5.
Put the chopped meat in a large container. I use a steamer. Put the dry seasoning first and then the soy sauce.
6.
Finally put on the high liquor
7.
Wear a disposable glove on your hand and mix it up and down several times until you mix all the seasonings and meat evenly, and marinate for about 2 hours.
8.
Put the casing on the enema and tie a knot at the end or tie it with a rope
9.
It is better to scoop a spoonful of meat with chopsticks. The closer to the entrance of the enema, the more beneficial the meat can enter. Just pour the meat in by spoonful by spoonful.
10.
At the same time as filling, the casing will fall back as the meat enters, and the energy will be packed tighter without leaving any gaps.
11.
After filling a section of the casing, tie the mouth tightly with a rope, take the appropriate length and squeeze it by hand, so that there is no meat in this section of casing, twist it in the opposite direction with the left and right hands to form a knot.
12.
Use a pin or toothpick to pierce several eyes to facilitate air-drying. Don’t worry about it breaking.
13.
Hang the prepared sausages in a ventilated and shady place for about 10 days, remember not to expose them to the sun.
14.
On the 10th day, my sausages were in the storage state. They were not too dry or soft, and the surface shrinkage was just right. 10 kilograms of meat can produce 6-7 kilograms of sausages and you can eat them.
15.
Remove the sausage, cut it from the tie, rinse with warm water to remove dust
16.
Put it in a steamer and steam for 35 minutes
17.
Set aside to cool
18.
Let it cool and slice it and serve it on a plate. Many times I take a whole sausage and eat it, so I don’t need to cut it. It seems more enjoyable.
Tips:
1: Fill the sausage meat fortress with a lot of stuff, don't leave any gaps, otherwise the dried sausage will be dry and empty and lack the content, which is neither good-looking nor delicious.
2: The best choice of meat is lean meat and fat meat 7:3. The front leg meat fits this ratio. The sausage made of too lean meat or hind leg meat has a poor taste and is not fragrant.
3: The steamed sausage has oil in some places. You can stick it wherever there is oil with a toothpick in the last few minutes. At this time, the oil will spray out under the action of pressure, which can reduce the grease in the sausage. Cover the pot and continue steaming time until the heat is turned off and the lid is opened.
4: The dried sausages can't be eaten at one time. You can put them in the refrigerator and take them as you eat. There is no problem in keeping them for one year.
