Secret Stuffed Sausage

Secret Stuffed Sausage

1. Select the pork shoulder, separate the fat from the lean meat, 8.5 catties of lean meat with 1.5 catties of fat.
Our family is not accustomed to eating fat, so we put less, if you like to eat, you can put more fat and less lean

2. Cut the lean meat into 1.5 cm cubes

3. Cut the fatty meat into cubes slightly smaller than the lean meat

4. Put all the cut fat and lean meat into a large bucket with a lid.
My family uses this bucket every time for enema, the size is just right

5. Take a large bowl and place it on the kitchen electronic scale. Weigh 500g soft white sugar, 175g refined salt, 50g monosodium glutamate, and 50g five-spice powder.
Five-spice powder is the main source of sausage flavor. I use five-spice powder from Beijing Hongrentang, which tastes very positive.

6. Pour into the diced pork

7. Weigh 250g of high-grade liquor and 225g of first-class soy sauce.
Liquor must be high, I use 52 degrees Red Star Erguotou

8. Pour into the diced pork

9. Mix the diced pork well until the seasoning is fully melted.
It's really hard work to mix such a big bucket of pork. Housewives hurry up and ask your husband to go out.

10. Cover the pail, put it in a cool place, and marinate overnight.
There is a small bridge to the north of my house. It’s cold outside. It’s like a natural refrigerator. It’s used to marinate meat.

11. Wash the casing and soak in water for half an hour

12. Prepare a small manual meat grinder, and replace it with the enema tube. When there was no such thing in the house before, I used a Coke bottle and chopsticks to pour the bucket bit by bit. It’s too slow.

13. Straighten the casing, put one end on the bucket, and lift up like a sleeve, leaving 5 cm at the end

14. Put the diced pork into the feeding port, shake the handle to squeeze the meat into the tube, and pause when the meat just leaks out of the tube

15. Squeeze the excess casings out of the air and tie a knot

16. Continue to fill in the pork, and use your hands to hold the sausage forward to avoid filling it too full, too tight, and bursting the casing

17. After filling a casing and tying a knot at the end, a sausage filling is completed.
Repeat the above steps to finish filling all the pork

18. Twist a whole sausage every 15 cm, twist it twice, tie it tightly with cotton thread, and divide it into several small sausages

19. Hang in a ventilated, cool, and dry place for 7 to 10 days. When the surface of the intestine is dry, shrink and wrinkle, it can be put away.
Don’t let it dry for too long or too dry, otherwise it will be like wood and won’t bite at all.

20. Put the air-dried sausages into plastic bags, seal them, and freeze them in the refrigerator. They can be stored for 6 to 8 months.

21. Defrost in advance when you eat, boil the water pot and steam for 10-15 minutes; if it is not defrosted, steam for 20-25 minutes.
After being steamed, it can be eaten hot or cold.
Cold food should be sealed with plastic wrap and let cool naturally, otherwise the skin will dry and harden

22. Diagonal knife cut thin slices and plate

Tips:

This sausage is full of fragrant aroma and firm taste, and it is an excellent match for wine or rice. It is extremely storage-resistant and easy to cook. It only takes ten minutes to serve a hard dish. It's so convenient! Do it yourself, use real ingredients, eat without worry, visit relatives and friends, you might as well carry a bunch of them, which is affordable and easy to use.
Precautions:
1. Be sure to cut the meat by hand, don't use ground meat, the taste is much worse;
2. The proportion of ingredients must be accurate, this is 30 years of experience;
3. The degree of air-drying must be grasped well, sealed and placed in the refrigerator, otherwise the moisture will be freeze-dried.