#trust之美# Homemade Sausage (mother's Taste)

Name: #trust之美# Homemade Sausage (mother's Taste)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Front leg meat; 1 kg Sandwich meat; 50g salt; 50g White wine; 50g Sugar

by Yuxi House

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In our case, we will make some Chinese sausages every year. In the past, it was because the material was not as rich as it is now. I would eat the meat that I bought several times a year. If you want to eat meat, you have to wait for the Chinese New Year and put the pigs raised at home for the New Year. , Slaughtered, so that there can be meat to eat; but mom and dad, you can’t eat all the meat in a few days, so I see my parents always use salt to develop the pig’s head, eat it slowly, and then Well, part of the meat is made into sausages and hung. When you want to eat, you pick one. Sometimes you don’t want to eat it. There was no refrigerator at that time. In spring, the weather slowly warmed up. At this time, the meat is being developed. It all started to flow oil, slowly growing insects, reluctant to bear it, but unfortunately, it broke in the end~~~
Making sausages, I remember that when I was a child, I was my mother’s little helper. I would help my mother hold the sausage in front of me. My favorite is the needle work. Check it again; I like to eat this kind of pure meat sausage. The ratio of salt, sugar and wine is 1:1:1. This is the secret recipe to ask my mother. If you like other flavors, you can add it without fragrance and spicy. Taste, wait, I like the taste of this mother, the taste of my hometown~~"

Ingredients

#trust之美# Homemade Sausage (mother's Taste)

1. First, wash the casings 3 or 4 times, and then soak them in cold water; I bought the casings directly online and sealed them with salt, so I need to wash them with water. If you can't finish them, you can continue to put them back;

#trust之美# Homemade Sausage (mother's Taste) recipe

2. I like to make sausages that are fat and thin, too thin to eat firewood, so I chose front leg meat and sandwich meat; directly let the meat seller mince;

3. Add salt, white wine, and sugar in a ratio of 1:1:1, adjust well, and stir evenly;

4. Half an hour of development;

5. Casing, which covers the mouth of the jar; as shown in the figure; knotted at the bottom;

6. In the sausage pot, add meat and start pressing;

7. While pressing, slowly pull the sausage in front so that the intestines will be even;

8. After the can is finished, use cotton thread to separate one by one and tie it up. You like the length and short according to your preferences;

9. After everything is done, check to see if there are any pores. Use a needle to pierce it so as not to have air in it, which will affect the preservation and easily deteriorate;