Homemade Sausage
by Zhi Fei
Favorite
Difficulty
Normal
Time
48h
Serving
2
1. One pork leg.
2. The pork leg is boneless and hairless.
3. Wash the pork legs with warm water and cut into small pieces for later use.
4. Prepare some minced garlic and ginger for later use.
5. Put the minced garlic and ginger into the meat filling.
6. Add 70 grams of sugar (actually put in 150 grams, add according to your own taste).
7. Add 120 grams of refined salt.
8. 10g pepper powder, 10g pepper, 15g chili powder, 10g chicken essence, 10g five-spice powder.
9. Mix all the seasonings and marinate in the refrigerator for one day.
10. Add 50g of high liquor.
11. Add 50g of red wine.
12. Add 50g of soy sauce.
13. Wash a pair of casings with water and set aside.
14. Prepare a long-mouthed funnel (if not, you can use a beverage bottle to cut off the main part). Tie a knot on one end of the casing and put the other end on the wide-mouth drain.
15. Pour the marinated meat into the casing. Pack it tightly and evenly, and squeeze it tightly by hand, not too loose or too full. If it is too loose, there will be more air left, which is prone to decay; if it is too full, the casing will be prone to rupture.
16. Tie a section with a thin thread about 15cm, fill the meat while tying the section. After ligation, use a fine needle to pierce a small hole every 1 to 2 cm to expel the air in the intestine and make the water in the intestine easier evaporation;
17. Rinse the wet intestines in warm water once to remove the dirt on the surface, and then hang them on bamboo poles for wind.
18. Hang in a cool, ventilated place to dry until hard.
