Homemade Ham Sausage

Name: Homemade Ham Sausage
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Pork filling; 1 short section Green onions; 1 small piece ginger; 100g corn starch; 2g Red yeast powder; 1 teaspoon salt; 3g Sugar; 3g Thirteen incense; 2g pepper

by Milk tea ink ink

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Now supermarkets really dare not buy ham sausages, worrying that the sanitation is not up to standard. Also, most of the intestines are chicken and starch. Obviously I bought pork sausages. Why do you put so much chicken? I learned how to make ham sausages from an aunt, and now I make them myself whenever I have time. I make 2 hams every time. The enema is not very troublesome. It takes 10 minutes to get it. If you want to talk about the taste, they still sell some from the supermarket. The difference is that the taste is more homely, because it is hand-poured, the meat is a bit loose, not as solid as the sold, and the taste is not enough, but you can rest assured that it is full of meat!

Ingredients

400g Pork Filling
1 short section Green Onions
1 small piece Ginger
100g Corn Starch
2g Red Yeast Powder
1 teaspoon Salt
3g Sugar
3g Thirteen Incense
2g Pepper

Homemade Ham Sausage

1. Prepare pig casings about 50 cm long, clean the casings, and soak them in clean water for later use.

2. 400 grams of pork filling.

3. Put the minced meat in the blender and mix it into a puree. (It can be chopped with a knife)

4. The mash should be stirred to this level of fineness.

5. Mince the green onion and ginger, put it in the meat filling and mix well.

6. Add salt, sugar, thirteen spices, pepper, and a little red yeast rice noodles. (The red yeast rice powder is used for color mixing, if you don’t have it, you can leave it alone)

7. Mix cornstarch and a small amount of water into a paste.

8. Pour the starch paste into the mashed meat in batches, pour a little bit with your hands, and then pour.

9. After pouring the starch paste, repeatedly rub the meat until it is smooth and smooth.

10. Put the casing on the funnel and pour the meat into the mash little by little.

11. When filling the enema, try to fill the meat paste tightly, smooth the casing while filling it, don't have too much strength, don't break the casing, just tie both sides with rope after filling. (It is recommended not to fill too long at a time, it is better to divide into small sections)

12. 400 grams of minced meat are filled with two 20 cm intestines. After filling, put them in a steamer and steam for half an hour. The ham can be sliced directly after it is ready, or it can be fried with vegetables or made into soup.

Tips:
1. I bought the casing from the Internet, and I usually bought it with a funnel.
2. When enema, try to fill the meat paste tightly, don't use too much force, the casing is easy to break.
3. The taste of ham sausage can be improved by yourself, adding ingredients that meet your own taste.