Indispensable spices for making sausages

Spices for making sausages:

1. Star anise: Star anise is fragrant, can remove the fishy smell of pork, and greatly enhance the aroma of the meat. It is an essential spice for making sausages. spices.

2. Tangerine peel: Tangerine peel is fragrant and mainly plays the role of increasing the flavor and taste. It also has the effect of neutralizing the odor of spices and ingredients. It is an essential spice in any recipe.

3. Zanthoxylum bungeanum: Zanthoxylum bungeanum has a fragrant smell. Zanthoxylum bungeanum can remove odors from ingredients and can also increase the fragrance. It is most suitable for adding to sausages (can only be added after frying).

4. Cinnamon: Cinnamon has a fragrant smell, can remove fishy smell and relieve greasiness, increase the fragrance of sausages, and has a little greasy-relieving effect, so it is very suitable to be put into sausages.

5. White cardamom: White cardamom has a fragrant taste and can be spicy when tasted. Because white cardamom has a very good effect in removing fishy smell and relieving greasiness, and can also increase the fragrance of ingredients, white cardamom is included in many recipes. Cardamom exists, and white cardamom is an essential spice when making sausages.

Sausage

Ingredients: 5 pounds of pork belly, 3.5 grams of cooked tangerine peel, 3 grams of star anise, 2.5 grams of cinnamon, 1.5 grams of white cardamom, 7 grams of cooked peppercorns, 25 grams of ginger, and white sugar 75g, 75g salt, 75ml white wine, 15g chili powder, 5g chicken essence.

Method:

1. Clean the pork belly first, drain the water, then cut into small pieces and set aside.

2. Add all the above ingredients into the pork cubes, stir evenly, marinate for 10 minutes and set aside.

3. Put the above-mixed pork into the prepared pig intestines. When putting it in, be sure to stuff it tightly. After drying the sausages in the shade for 7 days, prick the surface of the sausages with toothpicks. hole, and then put it in the sun to dry for 3-5 days, and then it is ready to eat.