Homemade Sausage
by Azalea Gourmet
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. For 11 pounds of pork leg, remove the skin, 3 points fat and 7 points lean is better. Too much fat is more greasy to eat, if it is too lean, it tastes too much. So 3 points fat and 7 points thin is just right. After the meat is cleaned, drain the water and cut into thin slices. The size is like our daily cooking.
2. Prepare 10 grams of Chinese pepper, 10 grams of rattan pepper, 10 grams of cinnamon, and 3 bay leaves.
3. 80 grams of dried red chili powder, chili powder can be beaten by yourself, or you can buy ready-made. Dried red peppers have different spiciness depending on the origin and variety. I used mixed chili powder, 40 grams of slightly spicy and 40 grams of spicy. You can set the spiciness according to your preference.
4. Add all the seasonings to the cut meat one by one, and stir evenly by hand. Marinate in a cool and ventilated place overnight to make the conditioning more delicious. Adding 30 grams of white sugar can play a role in improving freshness, and high-grade liquor can play a sterilization effect.
5. I bought the pig small intestine and processed it, and used the small intestine for 20 yuan.
6. Cut the bottom of a beverage bottle, keeping the opening. Make a funnel. Use cotton thread to fix a section of the small intestine to the spiral mouth of the beverage. The meat is stuffed into the funnel. First stuff a little meat to support the small intestine, then push a whole small intestine to the screw mouth, knot the other section of the small intestine, slowly stuff the meat into the small intestine, and separate each section with cotton thread into sections. . Pushing an entire small intestine to the spiral opening of the funnel can ensure that the small intestine will not be broken during the enema.
7. The filled sausage is evenly pierced with a toothpick in the intestine to let the air in the intestine squeeze out. Hang the sausage in a well-ventilated place, and you can eat it after 10 days. The best temperature for making sausage is around 10 degrees.
8. It is not necessary to freeze immediately after 10 days, and the drying time can be extended appropriately. After hanging the sausage, it can be stored in the refrigerator so that it can be stored for several months after freezing. Defrost before eating, stir fry or steam it is delicious!
