Sichuan Sausage
1.
Peel the meat, rinse it with water, and dry it. (The ratio of fat to lean meat is 3 points fat and 7 points lean is the best, so that the sausages will not eat firewood)
2.
Cut the meat into even-sized strips,
3.
Into the seasoning bag, a pack of exactly 5 kg of meat, does not need any seasoning, of course, if you have a special favorite, you can also add seasoning)
4.
Put on edible gloves, grasp and knead hard, mix thoroughly, cover, and marinate for about 3 to 5 hours
5.
Pull open the casing and rinse it with cold water from a hose,
6.
Cut the intestines to a suitable length, about one long section can knot 4 sausages, take one section, pour all on the sausage funnel, put some meat on the funnel, and the intestines are easily fixed on the funnel, as shown in the figure,
7.
Tie the bottom of the intestines with cotton thread to kill the button
8.
Then take the funnel in the left hand and the meat in the right hand to fill the funnel. Pay attention to the meat filling tightly. Hold the bottom of the funnel with the left hand. Hold the bottom of the funnel tightly so that the meat will be firm while filling the intestines.
9.
After filling, use cotton thread to kill the button on the top, tie the knots with the same length and length with the cotton thread, puncture a few times with a needle, deflate, puncture one side, turn it over and puncture both sides, and hang it again. A firmer hanger, put it in a cool and ventilated place for about seven days, then smoke it with cypress trees for about 2 hours, take it out and dry it in a cool and ventilated place on the balcony for 2 to 3 days to make it more fragrant and ready to eat!
10.
The above method is the seasoning package. If you make Sichuan-flavored sausage yourself, you can do this: Ingredients: fat and lean pig with meat (ten catties), fat and lean pig with meat, 37 open, seasoning: pig casing (appropriate amount), high white wine ( 150 g) salt (125 g) sugar (50 g) pepper noodles (10 g) pepper noodles (15 g) monosodium glutamate (10 g) ginger noodles 50 g) chili noodles (50 g) spice (5 g) and above condiments can be Dare to choose according to what you like. The amount of salt must be put in a good amount, usually 10 catties of meat 3 taels of salt, not too little, too little, it will break if you leave it for a long time, at least you must put: salt, white wine, pepper, sugar, these four
11.
Chinese New Year is coming soon, so let’s make some sausages, the taste of the new year, the taste of home!
Tips:
After filling, put it in a cool and ventilated place to dry, it will be enough for seven days, it can be smoked and more fragrant
