Homemade Cantonese Sausage
1.
10 catties of pork forelegs, after washing, peeling and some fat, about 8 and a half catties remain. Fat and thin forelegs are perfect for making sausages.
2.
Cut the pork into small pieces, the lean one can be larger, and the fat one into smaller pieces.
3.
Add salt (14 grams per catty of meat), pepper powder (a total of 30 grams of eight catties and a half of meat), pepper (30 grams), rock sugar (or 250 grams of sugar), white wine (about 50 grams), cornstarch (100 grams) G). Zanthoxylum powder is a whole grain of Sichuan peppercorns bought and fried into powder, sifted through a sieve, and the remaining Sichuan peppercorns are reserved for other uses. The color of rock sugar will look better than white sugar, so it should be ground into powder. The cornstarch has not been spared before. It is based on the method of netizens and added this seasoning. It is said that the sausage is not easy to dry until the next year.
4.
After mixing well, wrap it with plastic wrap and put it on for a few hours. The whole process is to buy the meat after 6 o'clock in the morning, use the two hours of rest in the morning to go home to wash, cut and mix, and just go home from get off work in the evening to make it.
5.
This is the pig's small intestine that is ready to be filled with sausage.
6.
Cut off the oil carefully with a knife.
7.
Turn it over and scrape off the powdery stuff inside. It is very convenient to use a rice cooker or rice spoon.
8.
The casing after scraping is transparent.
9.
Prepare needle, cotton thread, mineral water bottle mouth (or key ring)
10.
Put the casing on the mouth of the mineral water bottle and stuff the marinated meat in.
11.
The meat-filled sausages are pierced up and down with a needle to release the air inside, pinch tightly, and then tie them into sections according to the required length.
12.
Hang it in a ventilated place and blow it for about eight days to clean the freezer compartment, and then take it out to steam or boil it when you eat it later.
13.
After ten days, steam the cut sausage.
Tips:
After tasting it, I realized that we shouldn't put cornstarch. If you put cornstarch on it, it tastes like flour, and there is no clean meat smell. And it will stick when washed and put together.
