Harbin Red Sausage

Name: Harbin Red Sausage
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4250g Pork (lean); 750g Pork (fat); 175g salt; 250g corn starch; 100g garlic; 40g MSG; 1 package Red Sausage Sauce; 7 way casings

by Zimo (Little Grassroots Family Food)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Ridos red sausage, that is, ha red sausage makes people never get tired of eating it, and I want to eat it even after eating it. The characteristics of Harbin red sausage products: good elasticity, rich nutrition, tender and delicious, and it is indeed not tiresome to eat. Harbin Red Intestine, Russian transliteration is "Lidos", "Lidos" and Harbin Red Intestine are the same concept. Many people in Harbin call Harbin Red Intestine as "Lidos Red Intestine", and some people like to use the abbreviation "Harbin Red Intestine". "Lidos" is native to Lithuania in Eastern Europe. After the construction of the Middle East Railway in 1898, a large number of foreigners entered Harbin and brought meat-filled products to Harbin. This is how the Harbin sausage is now well-known.

Ingredients

4250g Pork (lean)
750g Pork (fat)
175g Salt
250g Corn Starch
100g Garlic
40g Msg
1 package Red Sausage Sauce
7 way Casings

Harbin Red Sausage

1. Prepare the funnel casing

2. 1 pack of seasoning 50g

3. Mix the seasoning (first use a small amount of hydration) with the meat filling, marinate for 12 hours, add cornstarch to the appropriate amount of water, stir and put in the meat filling, finally put the minced garlic, stir

4. The casings are processed, washed, and filled with water. The casings are processed in about 7 ways. If you are not able to master them, fill a few less first.

5. Tie the casing tightly on one end, and put the casing on the funnel at the other end

6. Put the minced meat in the funnel

7. Push down with chopsticks or spoon (pictured)

8. Filled sausage

9. Put it in a pot and boil it immediately. The water temperature is about 92 degrees. Cook for 30 minutes. Use a toothpick to pierce your eyes while cooking. Be sure to pierce it, otherwise it will crack. Then let it cool for 1 to 2 hours, the epidermis has no water droplets, and it cools thoroughly

Tips:
When setting the funnel, the funnel can be smeared with some oil. When cooking sausages, the firepower should not be too high. If you like other flavors, I will release the sausage recipes one after another. Use a toothpick to pierce the eyes while cooking. It must be pierced or it will crack.