Homemade Harbin Sausage

Name: Homemade Harbin Sausage
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2500g Pork leg; 75g salt; 60g garlic; 125g starch; 250g water; Some Pig casing; 10g MSG; 25g Ridos Seasoning

by Old lady who loves to dance

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

How can there be no sausage during the Chinese New Year?
This year’s sausages are all made by ourselves. In addition to the stuffed Rugao sausage, I also made some red sausages. The red sausage I made for the first time was very delicious and won the praise of everyone, so now I am making the second batch of red sausage.
In order to be different from the first time, just call it; Harbin Red Intestine. "

Ingredients

Homemade Harbin Sausage

1. Prepare the pork leg,

2. Prepare Ridos marinade, garlic, MSG, starch,

3. The pig small intestine is soaked in water for half a day and rinsed. Prepare the funnel for the enema.

4. Remove the skin and tendons of the pork leg, and cut into small pieces.

5. Put the pork leg into the cooking machine and stir into filling,

6. Finally, stir the garlic head into the minced meat,

7. All the minced meat,

8. Dows marinade, salt, MSG, pour into the pork filling, stir well,

9. Place in the refrigerator to marinate for 24 hours.

10. Take 125 grams of corn starch and use 250 grams of hydration to boil it into water starch.

11. Pour the water starch into the pork filling and stir well.

12. Put the pig small intestine on the funnel,

13. Put the minced meat into the funnel and start the enema with a small spoon,

14. Fill the sausages and drain the air with a needle,

15. One by one according to the length of your needs, twist into small sections.

16. Boil a pot of water. When the water temperature reaches 90 degrees, put the sausages in the pot and cook for 30-40 minutes on low heat. After the temperature reaches 80 degrees or more, you can.

17. After the sausage is mature, immediately turn off the heat, soak it in ice water until it is cool, and remove it.

18. Dry the water out in the shade, put it in the refrigerator,

19. If you want to eat something with a smoky flavor, you can put a piece of tin foil in the wok, sprinkle some sugar and tea on it,

20. Put a steamer on top, put the red sausage,

21. Cover the pot, cook for 3 minutes on medium heat, and let the smoke smoke. This is a simple approach for the home version.

Tips:
1. It feels very slow to fill red sausage with funnel, and it is not easy to fill. Is the meat filling too fine? It would be much more convenient if there is an enema machine.
2. Because there is no thermometer, so after boiling a pot of boiling water, add a cup of water, and then put the red sausage down to cook.