Homemade Sausage

Name: Homemade Sausage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 catties Pork leg; 1 casings; 60g salt; 80g White wine; 50g Sugar; 10g pepper powder; 3 tablespoons Soy sauce; 10g Red yeast powder

by You Ma Food

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The first batch of sausages were dried until now, and it seems that almost a month has passed.

Many netizens have been urging me to hurry up, but the sausages have not been completely dried.

I can only drag and drag~ drag and drag~ I even squeeze it every day to see if it is dry.

In other words, the sausages I make are always the most suitable for my appetite. I made 10 catties last year, which is too little.

This year, I continued to do it one after another, and it tripled all of a sudden.

Youyou said: Mom, are you trying to get us bored?

I said: Are you tired of eating meat?

Ingredients

5 catties Pork Leg
1 Casings
60g Salt
80g White Wine
50g Sugar
10g Pepper Powder
3 tablespoons Soy Sauce
10g Red Yeast Powder

Homemade Sausage

1. Wash the surface of the casing and soak it in clean water for at least 30 minutes to fully soak the casing. This will make the casing a lot easier

2. The pork is washed with hot water, peeled, and cut into large pieces. It can also be sliced or sliced directly at this step.

3. I use a meat grinder to grind the meat into big meat strips

4. Put salt, sugar, white wine, and pepper powder in the meat strips. These are necessary. Then add light soy sauce according to your own preferences. Red yeast powder and red yeast powder are toned. You can or not. Look. The ones I put in the sun, the red ones are those with red yeast powder, the white ones are not, and why I put white wine instead of yellow wine, and also said that white wine is a must, because the strong taste of white wine is not only It can remove fishy and prevent insects from staying on the sausage and laying eggs. Also, pepper powder is my secret. Putting a small amount of pepper powder will not feel numb, but has a unique fragrance.

5. Mix the meat and seasonings well

6. After the casing is soaked, a knot is tied at one end

7. Then put all the casings on the funnel of the cook machine

8. Pour all the meat into the casing, leaving a blank space of about 5cm at the end, knotting the end

9. Finally, rearrange the sausage, tie a piece of cotton rope after each section, and then use a piercing needle to pierce some small holes on the surface of the sausage to facilitate the air out of the sausage. After all this is done, dry the sausage in a ventilated place Just let it dry. Some people say that the sun is faster, and some people say that the oil will not smell after the sun is exposed to the sun. It needs to be air-dried. My home is a place to dry, and the time for the sun is very little, and it is basically windy. Blow, I dried it in the sun last year, and it was delicious, so it depends on your own preferences.