Homemade Pork Sausage
by meggy dancing apple
Favorite
Difficulty
Normal
Time
48h
Serving
2
It's winter, and it's a good time to make your own sausage. It’s best to choose fat and lean meat with a ratio of 37 or 46, because lean meat lacks oil and will be dry and hard. With the addition of fat, the sausage will taste soft and hard, and taste good. Moisturizing again.
The casing used is more convenient to salt, so it can be soaked in clean water for about 10 minutes before use. Take as much casing as you need, and do not soak it in clean water all at once. The casings soaked in clean water should not be kept for too long. Take it out as you use it, the salted casings won't break when stored in the refrigerator for a year.
The tools used for enema can be special or self-made from a beverage bottle. A small stick with the thickness of a thumb is more conducive to filling the meat into the casing.
When enema, prepare a long sewing needle or sharp toothpick to release a large amount of gas generated during the enema process. After filling it all, you can divide it into even sections with a small rope, tie it up, find a sturdier shelf to hang the enema, and place it in a shaded and ventilated place to air-dry or dry in the shade. When the skin is wrinkled and the middle becomes hard, you can cover it with a bag and continue to hang it there. If the ventilation effect is good, it can be eaten within 10 days and a half months.
Remove the sausage, cut the desired amount, rinse the surface with clean water, put it on a deep, larger plate, steam it on the pot, let it cool, pour out the excess soup, slice it and eat it, cool or hot. "
The casing used is more convenient to salt, so it can be soaked in clean water for about 10 minutes before use. Take as much casing as you need, and do not soak it in clean water all at once. The casings soaked in clean water should not be kept for too long. Take it out as you use it, the salted casings won't break when stored in the refrigerator for a year.
The tools used for enema can be special or self-made from a beverage bottle. A small stick with the thickness of a thumb is more conducive to filling the meat into the casing.
When enema, prepare a long sewing needle or sharp toothpick to release a large amount of gas generated during the enema process. After filling it all, you can divide it into even sections with a small rope, tie it up, find a sturdier shelf to hang the enema, and place it in a shaded and ventilated place to air-dry or dry in the shade. When the skin is wrinkled and the middle becomes hard, you can cover it with a bag and continue to hang it there. If the ventilation effect is good, it can be eaten within 10 days and a half months.
Remove the sausage, cut the desired amount, rinse the surface with clean water, put it on a deep, larger plate, steam it on the pot, let it cool, pour out the excess soup, slice it and eat it, cool or hot. "
