Filled sausages cannot be dried directly. I will teach you the correct method. The sausages are fragrant and tasty, not easy to spoil. Although
has not yet reached the Chinese New Year, it has been cold too quickly recently, and every household has started the activity of pickling. Buying some pork, whether it is made into bacon or sausage, can guarantee that it will not break for a long time, and it will taste more delicious during the New Year. It is much more delicious than fresh pork, so it is loved by many people.
Whether you are a southerner or a northerner, you are no stranger to sausage, which is the most popular food on the table during the New Year.
It’s just that the southern taste is sweeter, while northerners prefer the salty taste, but no matter which one, the taste is actually great. Our family also took advantage of the fact that pork is cheaper now, so we quickly make some sausages.
In the past, when our family was about to celebrate the New Year, we always went outside to spend money to let others fill sausages. It is delicious, but the processing fee is not cheap.
has learned how to stuff sausages in the past two years, and never went out for processing. If you want to eat, just make it at home. It's very convenient, and it's more assured. We all know that sausages need to be dried in the sun after they are filled, but do you know? Filled sausages should not be dried directly, otherwise they will not taste very good. Teach you how to do it correctly, sausages are fragrant and tasty, not easy to spoil.
[Sausage filling]
Ingredients: pork 10 kg, casing 140g, ginger 100g, salt 70g, sugar 60g, a little chicken essence, a little chili powder, a little five-spice powder, a proper amount of pepper powder, 150g white wine
1, first we prepare the pork, the most pork It’s better to choose fat and thin ones. This way sausages are the best. If it’s too fat, it’s too greasy to eat. If it’s pure lean meat, the sausage will be hard and hard to bite.
2, then buy some casings and prepare them. After buying the casings, wash them first, and then put them in water and soak them. Wash the fat and lean pork belly, drain the water, and then cut into smaller pieces of pork.
3, prepare a piece of ginger, cut it into the end, after cutting the end, we pour it into the juicer and squeeze it into ginger juice for later use.
4. Next, we will mix the pork cubes, ginger juice, salt, sugar, chicken essence, chili powder, five-spice powder, pepper powder and white wine together. Mix the pork belly and marinate for about 10 minutes.
5. At this time, we will take out the casing soaked in water and put it on the sausage filling machine. You can buy one of this kind of machine, which is very cheap for 3 to 40 yuan. Then pour all the pork into the casing, being careful not to fill it too full, otherwise the casing is easily damaged.
6. After filling it, we tie the two ends with a rope, and then use a toothpick to poke a few small holes on the surface to exhaust all the air inside.
7, do you all want to put it in the sun next? In fact, the correct method is not the case. We should put the sausage in a cool and ventilated place to dry for 7 days, and then put it in the sun for about 5 days, so that it can be eaten.
Filled sausages cannot be dried directly. They should be dried in the shade and then exposed to the sun. This will make them more delicious and the casings will not be easily damaged or cracked.
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