1. The pickled casings are soaked in water for 30 minutes, rubbed repeatedly 3-4 times to wash off the salt on the surface, and soak in water for later use.
2. Prickly ash, sesame pepper, dried chili, roast on low heat to fragrant, serve.
3. Grind them manually to form a powder.
4. Cut the pork into small pieces.
5. Add salt, sugar, chili noodles, pepper noodles, sesame pepper noodles, light soy sauce, and white wine to the meat.
6. Stir evenly, cover with plastic wrap and marinate for 1 hour.
7. Put the casing in the enema funnel, set aside a little, and tie it up to seal it.
8. Put the meat in the funnel, press it into the soaked casing, and tie it tightly with cotton thread every other segment.
9. After filling the whole sausage, clean the surface with warm water, and pierce some small holes on the surface of the sausage with a toothpick to facilitate ventilation.
10. Dry it in a cool and ventilated place, avoid direct sunlight, and dry naturally.
11. After about 7-10 days, it can be steamed or cooked, sliced and fried.
Tips:1. Generally, pork is used for processing sausages, especially the hind legs and front sandwich meat of pigs. Because the meat in these two places is lean and tight. The ratio of lean meat to fatty meat used for processing sausages is generally 3:7 or 2:8, the meat is tight, the lean meat is not old, and the fatty meat is not greasy.
2. The casings are mostly pickled and dried. They can be bought online or in butcher shops in the vegetable market. The casings need to be washed with water on the surface. You can add some white wine to soak them to remove the fishy. The sausages will be more fragrant.
3. After seasoning, heat and cook a piece first, and taste the taste, which is more certain. Choose special hemp, medium hemp, and micro hemp according to your own preferences.
4. Use a small fire to increase the aroma before seasoning chili and Chinese pepper, and then use it to taste better.
5. Seasoned and marinated meat must be mixed evenly to make it taste better.
6. The meat filled into the casing should be driven down by hand to fill the casing. This process is more troublesome. If there is a tool for filling sausage, it will save trouble. When the casing is almost full, use chopsticks to push the meat into the casing to ensure that the upper and lower casings are full, and finally the casing is knotted and sealed.
7. After filling the sausage, use cotton thread to divide it into sections. Tighten each section with a thread. Use a toothpick to pierce some small holes on the surface of the sausage to facilitate ventilation. Otherwise, the sausage will easily disperse during cooking.
8. Hang the finished sausage in a cool and ventilated place, avoid direct sunlight, otherwise it will easily deteriorate. Once the sausage has dried up and wrinkles begin to appear on the surface, it can be eaten. If it is left in the sun for a long time, the sausage will become dehydrated and the taste will become dry.
9. Learn the practice of spicy sausages, you can draw inferences about it, do not use chili, pepper, increase the proportion of white sugar, it is a classic Cantonese sausage. No matter what kind of sausage you make, it is recommended that the ratio of fat to lean meat be controlled at 3:7. The sausages made in this way are tender and juicy, and the taste will not be burnt whether steamed or fried.
10. If possible, it can be smoked and roasted with wood dregs and pine branches to make the sausage taste more fragrant.
