Harbin Sausage
1.
Four catties of pork, which is one to nine fatter, is minced into meat with a meat grinder
2.
Add sugar, minced ginger, high-grade white wine, salt, monosodium glutamate, five-spice powder and mix well
3.
Wash the pig casings with clean water and soak for a while.
4.
The enema funnel is installed on the meat grinder, and the casings are put on the enema funnel
5.
Then put the meat filling in from the meat filling port, shake the handle and the meat filling will go into the casing. After filling the meat filling, check the air in the casing and fry it with a needle to deflate, and then divide it into Tie up a piece of rope
6.
Then hang it on a hanger and let it dry outdoors for one to two days
7.
This is the intestines that have been sun-dried for 48 hours
8.
Put it in cold water and heat it up, so I put a steamer under it for fear of sticking to the bottom. After the water is boiled, boil it on low heat for 30 minutes without the lid.
9.
After being cooked, put it in a preheated oven at 220 degrees and bake for 10 minutes
10.
It’s okay to see that the skin is colored and dry
Tips:
You don’t need to bake it for too long. The grilled sausage has a crispy skin and a better taste. Also, I think the meat filling is too sticky, so it doesn't feel particularly good to pour it with a meat grinder, and I finished it with my hands in the end.
