Make Your Own Sausage

Name: Make Your Own Sausage
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5000g pork; 1 bag (30g) Dried intestines; 110g salt; 75g MSG; 300g Sugar; 150g White wine; 100g Soy sauce

by Big old cat's space

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

1. First of all, clean the pork (pork is best to have a fat-to-lean ratio of 1:9; of course 3:7 is also possible); the pork is too thin and the taste is not good (old cat personally feels)
2. Cut the pork into small pieces
3. Put the cut pork into the container and set aside
4. Put the purchased casings in water, scrub them clean, and soak again
5. Add various seasonings
6. After mixing these ingredients evenly, marinate for about 1 to 2 hours, and then you can fill the sausage!
7. Put the casing into the port of the meat grinder, and then slowly add the marinated pork into the meat grinder (note that the air in the casing must be squeezed out, don’t worry)
8. After the casing is filled with pork, tie a knot in the casing (you can also tie a rope) at a distance of about 15 cm, and so on until the operation is completed
9. Hang the filled sausage in a ventilated place to dry until the moisture in the sausage is air-dried (about 3 or 4 days)
10.
Then, steam the dried sausages in a steamer on high heat for about 20 minutes before eating (during the steaming process, stick a toothpick on the sausage a few times to prevent the sausage from bursting)"

Ingredients

Make Your Own Sausage

1. First of all, clean the pork (pork is best to have a fat-to-lean ratio of 1:9; of course 3:7 is also fine); the pork is too thin and the taste is not good (old cat personally feels)

2. Cut the pork into small pieces

3. Put the cut pork into the container and set aside

4. Put the purchased casings in water, scrub them, and soak them again

5. Pour the dried sausage into the meat

6. Then add white wine (Erguotou is fine, you don’t have one at home, just pour some white wine)

7. Add sugar, salt, and MSG

8. Add soy sauce

9. After mixing these ingredients evenly, marinate for about 1 to 2 hours, and then you can make sausages!

10. Put the casing into the meat grinder port, and then slowly add the marinated pork into the meat grinder (note that the air in the casing must be squeezed out, don’t worry)

11. After the casing is filled with pork, tie a knot in the casing (you can also tie a rope) at a distance of about 15 cm, and so on until the operation is completed

12. Put the prepared sausages in the container and set aside

13. Hang the filled sausage in a ventilated place to dry until the moisture in the sausage is air-dried (about 3 or 4 days)

14. It makes people salivate to watch, O(∩_∩)O haha~

15. Put the dried sausages on the plate

16. Then, steam the air-dried sausage in a steamer on high heat for about 20 minutes before eating (during the steaming process, stick a toothpick on the sausage a few times to prevent the sausage from bursting)