Homemade Sichuan and Guangwei Sausages
1.
Choose the front leg of the pork, and wipe the surface of the meat with a clean towel, not washing it with water.
2.
Remove the lean meat and cut into large pieces about 5-8 cm long.
3.
Part of the fat is also sliced off, leaving a small part of the fat on the skin. Cut into small slices, finer ones are better, so that they are evenly mixed in the lean meat.
4.
Mix the fat and lean meat thoroughly.
5.
Divide the meat slices into two portions, each weighing about 6 kg, add Sichuan and Guangwei sausage seasonings, add 15 grams of white wine, and stir thoroughly to make the seasoning and meat evenly mixed. Let stand for 1, 2 hours.
6.
Wash the casing, remove the greasy tendons on it, as long as a thin translucent outer membrane. I use the ready-made one, just rinse it with water. Put the casing on the funnel (made with the upper part of the mineral water bottle, the caliber is just right), the casing should be exhausted. The ends are not tightened temporarily.
7.
Hold the funnel with your right hand, and pour the marinated meat into the funnel with chopsticks. At the same time, gently squeeze the meat with your right hand to move the meat downward. For every 10 cm of meat filled, use your left hand to squeeze the meat along the casing. Before making it tight, pay attention to exhaust when there is air or use a needle to pierce your eyes. Tie a section with cotton thread every 20-25 cm.
8.
After filling 4 or 5 knots, tie the ends tightly, and then fill another section. Fill one flavor and then fill another flavor of sausage.
9.
After filling, use a pot to boil hot water to about 40 degrees Celsius, add a small amount of white wine to the water, put the filled sausage into the grease on the cleaning surface, take it out, and control it to dry. It can also be wiped clean with a towel soaked in hot water.
10.
Every two or three sections of sausages are tied up with a cotton thread, hung on an iron hook, and then hung on a railing and other in a cool and ventilated place to dry. The sausage production is complete. Wait for about 15 days to dry, and you can steam or cook the sausages. Look forward to the delicious sausages on the table!
