Homemade Harbin Sausage
1.
Choose a piece of fresh pork. It should be fat and thin. The ratio of fat to thin is 1:5.
2.
I chose pickled pig casings. You can also choose dry casings instead of sheep casings. The size of sheep casings is relatively small and suitable for sausages.
3.
Chop pork into stuffing
4.
Dissolve the red sausage seasoning with water and add it to the pork filling
5.
The red yeast rice powder is also dissolved in water and added to the minced meat to make the color of the red intestine ruddy
6.
Add two spoons of salt and six cloves of minced garlic to the meat filling, mix well and marinate in a cool place for about 10 hours, wash the salt on the pig casings, and set aside
7.
Pour the minced meat into the casing with an enema, and the thickness should be even. After filling, tie a cotton rope every other segment
8.
Put the tied sausages into a boiling water pot and cook them. The sausages are heated and bulged one by one in the boiling water.
After the sausage is cooked, remove the sausage. At this time, be sure to handle it gently and place it on the cutting board. Use the sterilized sewing needle to evenly pierce small holes on the sausage, which will help to exhaust the gas inside. Let it cool down. can.
9.
A very critical step of red sausage is smoked.
The unique smoky flavor is the soul of the red sausage.
Choose a pot that you don’t use at home, put a layer of tin foil on the pot, sprinkle a layer of dried rice on top, a layer of dried orange peel, a section of cinnamon, 4 bay leaves, and a layer of sugar, and finally Cover it with a piece of kitchen paper and put a curtain on the paper, and a household smoker is ready
10.
Put a cool sausage on the curtain, turn on a high fire, and when there is smoke, turn down the fire, and the smoking will officially begin.
Pay attention to the time of smoking, a layer of sausage, smoking for 15-20 minutes, you can turn over halfway.
11.
The smoked sausage can be sliced and eaten.
Because I did not add starch, it is pure meat, so it is a little loose. You can add a little starch when you make it at home.
Some people may ask why the sausages on the market are not elastic and have a smooth surface, because soy protein is added to the sausages on the market.
Tips:
Everyone must remember to put a layer of tin foil in the fumigating pot, otherwise the pot is covered with burnt hot, even if this pot is reimbursed~~~
