Automatic filling sausage method

Filling sausages and making bacon is my job every winter. Although some people say that it is not good to eat too much pickled products such as sausage and bacon, and it is particularly convenient to buy fresh meat now, there seems to be something missing at the end of each year when sausage and bacon are not cooked.

In my hometown, in winter, there will be many stalls dedicated to filling sausages in the market. We just need to choose the meat and give it to the stall owner, tell him what flavor he wants, and then wait for an hour or so to take the filled sausage home.

It's a convenient way to fill sausages by giving the bought meat to the sausage vendor. But in addition to hygiene problems, there is also the taste is always unsatisfactory. After all, people will definitely not choose good quality condiments for profit. Therefore, if you want to eat safely and comfortably, you'd better fill your own sausage.

We Sichuanese, the flavor of sausage is mainly spicy. Raw materials can be pork, beef, mutton, dog meat, etc. Some even stuffed sausages with ribs. If you use pork, you usually choose the first piece of fat and thin meat, and the proportion of fat and thin is selected according to the taste.

The method of filling sausage by yourself is not complicated, but it is mainly to master the proportion of various seasonings during pickling, among which the most important thing is the amount of salt. As long as the amount of salt is well controlled, other pepper powder and Chili powder will be increased or decreased according to everyone's taste and the variety characteristics of seasonings to make sausages suitable for their own tastes. When I make my own sausage, the ratio of meat to salt is generally 40: 1.

-Pour the sausage-

Ingredients: 5 kg of pork and 4 m of casing.

Seasoning: salt 60g, sugar 10g, pepper powder 10g, Chili powder 60g, thirteen spices 10g, high-alcohol liquor 40g, vitamin c5 mg, and appropriate amount of sesame oil.

Note: The above is my personal seasoning ratio when making sausages. Everyone has different tastes and different characteristics of material selection, so it is best to adjust the dosage as appropriate.

-Production method:

Wash the casing several times with clear water, and then soak it in clear water with onion, ginger and cooking wine.

Wash the pork with warm water, peel it and cut it into slightly thick slices. Cut the fat meat and lean meat separately, and cut the fat meat smaller.

First, add salt into the sliced meat and knead it evenly, then add high-alcohol liquor and mix well, then add pepper powder, Chili powder, sugar, thirteen spices, vitamin C and sesame oil, and knead it again by hand, so that all seasonings can be mixed evenly and fully adhered to the sliced meat. After grasping it, put it aside and let it marinate.

After the pork is cured, put the casing on the mold, and then put the cured meat into the casing from the mold until the casing is full.

After all the sausages are packed, gently squeeze the sausages by hand, squeeze the meat in the casing tightly, poke holes in the angry places with toothpicks to deflate, and tie the sausages into small pieces with cotton thread, which is more convenient for later feeding. And tie a rope on the sausage, which is convenient for hanging and drying.

Boil some hot water, wash the sausage thoroughly in hot water, and then hang it in a ventilated place to dry. If gas is found in the sausage during the drying process, you should poke the hole with a toothpick to deflate it until the sausage is dry and hard, then you can put it away, put it in a fresh-keeping bag and put it in the refrigerator.

If you like the smell of smoke, you can dry it for two days and smoke it for another day, then put it in a fresh-keeping bag and put it in the refrigerator.

Although it's a little troublesome to make sausage by yourself, it's really more hygienic and more suitable for your own taste. The spicy sausage made in this way is not only delicious, but also bright red in color, and the slices are not easy to spread after cooking.

-Techniques for filling sausages-

It is not difficult to make sausages by yourself, as long as you master the seasoning ratio, but you should pay attention to the following points:

Soaking the casing in water with onion, ginger and cooking wine can remove the fishy smell.

The meat filled in the sausage must be fresh, so there are relatively few microorganisms in the meat, and the sausage is not easy to deteriorate after it is made.

When filling sausages, adding proper amount of vitamin C is better for your health.

When filling sausages, high-alcohol liquor and spices are essential, which can not only increase the flavor, but also destroy the reproduction of microorganisms and avoid the deterioration of sausages.

Sausages that have gone bad and stale can't be eaten any more.

Sausages are delicious, but in moderation, not more than twice a week.