Shandong Style Spiced Sausage

Name: Shandong Style Spiced Sausage
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 5000g pork; 1000g casings

by love double double

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

3

The meat is ready-made, and he bought it and let him cut it into filaments with a machine, try not to twist it into fillings, which would affect the taste.
If there is no machine, just find a funnel, there is nothing impossible! I have dried it for 10 days, and it has been put away and frozen. If it is dried too dry, it will become very chewy, of course it depends on personal preference!

Ingredients

5000g Pork
1000g Casings

Shandong Style Spiced Sausage

1. Put the cut pork in a container, add salt and sugar

2. Add thirteen incense, pepper and high white wine

3. Add the dark soy sauce, pour in the ginger juice, stir it thoroughly, and marinate for 1 hour

4. Soak the bought casings, hang the casings on the tube of the machine, tie the front end of the casings, and fix the machine on the table (if there is no machine, just find a funnel)

5. Fill the marinated meat into the machine, turn the machine, and start the enema (at the beginning of the filling, there will be air entering, hold down the casing with your hand, pierce the hole with a toothpick, and let go after the meat passes smoothly), fill the whole casing , Knotted at the tail

6. Tie them in sections with cotton thread and complete them in order. Place them in a cool and ventilated place. If you like, let them dry for about 10 days, then remove them and keep them frozen