Homemade Sausage
1.
Ingredients: I used pure lean meat, and later made it with pork belly. In fact, the pork belly is the most delicious on the positive side.
2.
Tools: 1 set of small casing, 1 set of enema, food grade disposable gloves, 1 pair of rope, 1 toothpick, 1 small casing, soaked in warm water for several times in advance, and then used.
3.
Several of the main seasonings
4.
Minced pork does not have to be mashed, whether it is done manually or using a cooking machine. I'm lazy, just get the meat grinder 1 minute.
5.
Add all the ingredients except sweet potato powder and red yeast rice powder. If you like the salt and pepper flavor, add more pepper and salt. If you like the strong pepper flavor, add more pepper. Of course, if you like the sweet taste, add more white sugar.
6.
Add the red yeast rice powder to about 20ML of white wine, stir evenly, pour in the meat puree, and stir evenly.
7.
Use appropriate amount of water to add sweet potato starch and stir evenly, add meat puree several times.
8.
During this period, the meat should be beaten in one direction with your hands. Wait for the sweet potato starch paste to be fully fused before adding it again. You can't pour it all at once.
9.
Whipped meat
10.
Carefully put one end of the soaked small casing on the enema, and tie the tail tightly.
11.
Put the meat carefully into the enema.
12.
Slowly push the piston to make the mashed meat enter the small intestine. Pay special attention to not filling it too full to prevent it from bursting during steaming and affecting the appearance.
13.
Tighten the opening at the end and rinse it with clean water.
14.
Use a toothpick to evenly pierce small holes in the intestine to exhaust air. Then use a rope to tie them into sections as long as you like.
15.
Put the pot on medium heat for 30 minutes, freeze it in the refrigerator, take it out to warm up and put it in the oven to heat up before eating.
