Spicy Sausage
1.
Cut the pork leg and fat into thumb-sized pieces
2.
Prepare all ingredients
3.
Cut the ginger into small pieces and put it in a food processor to make ginger puree.
4.
Use gauze to squeeze the ginger paste out of ginger juice and set aside.
5.
Mix the cut pork leg and pork fat, and then add all the ingredients.
6.
Put the mixed meat into the cook machine and stir. During the stirring process, add the ginger juice in portions until the meat is beaten.
7.
Cover the whipped meat with plastic wrap and put it in the refrigerator to marinate for about an hour.
8.
Take a small spoonful of the marinated meat, stir-fry in the pan, try the taste, and start the enema if you think it is the taste you want. 😛My husband strongly opposed this statement, haha
9.
Wash the casings in advance and soak them in clean water for two hours.
10.
Start filling! Irrigate! Irrigate!
11.
After all the pouring was done, I had to colonize according to my needs, ahaha, the husband again protested this statement.
12.
Finally, hang the sausages to dry in a ventilated and dry place. The current indoor temperature in Beijing is 19°C, which is about a week or so. When the skin is dry, pinch it to feel a little soft.
13.
Put it away, pack it with a vacuum machine and put it in the refrigerator for storage. It is also a filial piety to bring back home to parents during the New Year.
Tips:
1. The aunt especially emphasized that the fat-to-lean ratio is preferably 2:8. Do not use a meat grinder to grind the meat into meat, which will affect the taste.
2. It is best to use a small needle to pierce the hole while enema to prevent squeezing and to help exhaust.
3. Baijiu is a must. It can be disinfected and sterilized, and it can also be used to increase fragrance. It is best to be high. I use Hongxing Erguotou at 52°C.
4. The casing must be cleaned in advance. Because there is a lot of salt, it needs to be soaked in clean water for two hours to avoid being too salty and affecting the taste.
5. Take a small amount of marinated meat before filling, whether it is fried or boiled. In short, it is best to taste. If it does not meet your requirements, you can add ingredients as appropriate until you feel it is suitable, otherwise you will wait until you finish eating. At that time, I found that the taste was wrong. There were a few catties of meat, and there were still a few hours before it was all in vain.
