How to Eat Sausage
1.
Wash the pork, dry it, and cut it into cubes. Add pepper powder, ginger powder, star anise powder, sugar, cooking wine, chili powder, pepper, vegetable oil, appropriate amount of salt, a little monosodium glutamate, mix well and marinate for 1-2 days.
2.
For the pig small intestine, remove the lard from the outside, scrape off the oil inside, soak and knead it with white vinegar and alkaline noodles respectively to remove the fishy smell, clean the inside and outside, control the moisture, and set aside. This step is very troublesome and critical.
3.
The necessary tools for filling sausages: scissors, clean cotton string, small drink bottles. The beverage bottle is cut from one third of the place. One end of the pig's small intestine is tied tightly with a string, and the other end is wrapped around the mouth of the bottle. Use chopsticks to slowly pour the marinated meat into the bottle. . This step takes two hours. Because my husband and I are so busy, there are no photos in this session.
4.
Use toothpicks to pierce the filled sausages with small holes for easy exhaust. Hang them in a cool, ventilated and dry place for 8-10 days.
5.
Steam in the pot for 30 minutes, let cool, and ready to eat.
6.
Slice the mortadella and make a small garnish with carrots and celery leaves. A cold plate is OK. It can be eaten directly or dipped in juice according to personal taste.
7.
If you can't eat it for a while, store it in the freezer compartment of the refrigerator.
Tips:
1. The fatness and leanness of the diced meat is 3:7, and the fatness and thinness of the meat and the condiments can also be adjusted according to personal preference.
2. First, remove the lard from the pig's small intestine, soak it with alkaline noodles and white vinegar, and rub it to remove the fishy smell. Then clean the inside. When turning the small intestine, turn over one end first, rinse with tap water, and the intestines can be turned over smoothly. Continue to wash with alkaline noodles and white vinegar to remove the oil on the inner wall. Some friends like to scrape the fat inside (the light red part of the inner wall), but it doesn't have to be so troublesome, it can be handled simply.
3. When enema, the action should be slow to prevent damage to the casing.
4. The filled sausage must be pierced with a toothpick to facilitate exhaust. Then hang in a cool, ventilated and dry place.
5. The best season for filling sausages is winter, with strong winds and dry weather.
6. Sausage and bacon are almost the same principle. In addition to making cold dishes, they can also be served with vegetable stir-fry.
