Homemade Dried Sausage

Homemade Dried Sausage

by Life fast

4.6 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

If you want to eat air-dried intestines, you can make it yourself. The ingredients are fresh and there are no additives. The detailed method is here.
Cook the dried intestines, put them in a fresh-keeping bag and put them in the refrigerator. According to the length of time you need to store them, you can choose to freeze or refrigerate them.
When you want to eat it, steam it and slice it. You can also directly slice it and stir-fry it with greens (cabbage/chili/cauliflower, etc.). It tastes delicious no matter what, it can be described as an all-purpose air-dried sausage. "

Ingredients

Homemade Dried Sausage

1. Wash the pork and cut it into 1 cm cubes.

Homemade Dried Sausage recipe

2. Add koji wine, salt, sugar, sesame oil, soy sauce, chicken essence, and dried intestine seasoning to the sliced meat, stir well, and marinate for 1-2 hours.

Homemade Dried Sausage recipe

3. Wash the sheep casings, put them in clean water, and soak in white wine for ten minutes to remove the taste.

Homemade Dried Sausage recipe

4. Take a casing and put it on the exit of the enema (one end is put on the exit of the enema, and the sleeve is pulled up. When it is about 10 cm from the other end of the casing, tie it tightly).

Homemade Dried Sausage recipe

5. Pour the marinated diced meat from the entrance of the enema, fill it up tightly and tighten the enema.

Homemade Dried Sausage recipe

6. After filling, divide into long and short uniform sections, tie them with white thread, use toothpicks to exhaust, and hang in a ventilated and cool place to dry for about 4 days.

Homemade Dried Sausage recipe

7. Put on a drawer, boil for 20 minutes and steam, then take it out and let it dry.

Homemade Dried Sausage recipe

Tips:

1. Don't throw away the cut pork skin, you can save more and boil the pork skin jelly.
2. If the soaked casings are not used up, control the dry water, sprinkle with salt evenly, and pack them in the refrigerator. Freezing will affect the toughness of the casings.
3. Choose pork that is 90% lean and 10% fat.

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