How to make sausage?

Ingredients: 3500g of lean meat, 50g of fat1500g, 0g of refined salt100g, 250g of white sugar, 250g of soy sauce, 50g of Shanxi Fenjiu150g, 2g of nitrate and 750g of clean water.

Production method:

Pickling: There are two steps to make this sausage. First, the fat meat is soaked in boiling water, mixed with a small amount of Shanxi Fenjiu, and buried in white sugar (this method is named as ice because the fat meat is transparent after pickling, so this method can make the fat meat neither fat nor greasy). Marinate 1 day or so, and cut into meat particles slightly larger than soybeans with a knife. Step 2: Cut lean meat (preferably peeled pork elbow) into pieces about the size of soybeans, add refined salt, white sugar, soy sauce, Shanxi Fenjiu and nitrate, mix well and marinate for at least 8 hours.

Wind-dried wax: after the above two kinds of meat particles are pickled separately (if the bacon is tasty, the lean meat can be whipped first), put them into the same steel basin, add clean water, press the meat into the soft casing with the help of a funnel, then tie the casings at both ends to 90% full, then insert them tightly on the sausage with a needle rake to facilitate air discharge, and then tie them with hemp rope every 30 cm.

Note: The "sausage" in Dongguan, Guangdong Province is also prepared, and the difference lies in the length of casing and segment. There is a saying that "Dongguan sausages are thick and short".

Processing technology of Sichuan sausage;

Ingredients: pork (after the bottom is peeled), pig small intestine, salt, monosodium glutamate, pepper, pepper noodles, pepper noodles, liquor and sugar.

Production process:

1: Wash the peeled pork with warm water, drain the water on the surface of the meat, separate the fat meat from the lean meat, change it into 1CM diced meat, and put it in different porcelain jars.

2. Add salt, monosodium glutamate, pepper, Chili noodles, Chili noodles, white wine, sugar and other ingredients according to personal taste, stir well, cover and marinate for 8- 10 hour. Because lean meat is easy to taste and fat meat is greasy, fat meat is often pickled 1-2 hours first.

3. In the process of curing, we can make casings. Wash the small intestine with warm water and a small amount of salt or alkali, but it is not advisable to put too much salt and alkali, which will make the small intestine brittle and easy to be destroyed when we scrape it. After cleaning, put the small intestine in a flat and hard place, and scrape the small intestine evenly from top to bottom with a stainless steel ruler or knife until it looks transparent. At first, rinse with clear water and then flush with water, so that the intestines are clean.

4. Mix and stir the marinated fat and lean meat evenly, cover the funnel with one end of the casing, pour the stirred meat into the casing, and after filling the whole piece, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the casing of the can uniform in thickness. Remember not to fill it too full, so it will be violent in the future drying process, and it should not be too loose or leave air, so the sausage will be too ugly when it is formed. Not pretty. Tie the filled sausage into small pieces at the distance of 10-20 cm, and tie a small hole at the bottom of each piece with a needle to leave excess water and air. Then take it out and put it in a sunny place for 3-4 days, and hang it in a ventilated place. Generally, it takes about 15 days to dry under the eaves to make sausages.

Method for making sausage

The main raw materials are lean pig bladder, sugar, salt, refined salt, spiced powder and monosodium glutamate.

Cylinders for equipment and appliances.

The production method uses fresh pig bladder to remove attached tendons, blood vessels and fat. Rub the salt twice per 10 kg of belly salt 1 kg. The first time, 70% salt was evenly spread on the inside and outside of the stomach, and then it was sealed in a jar. After 8 ~ 10 days, wipe it with the remaining salt for the second time, and then put it in a jar for preservation. After curing for 3 months, take it out of the salt, knead it with a small amount of dry salt, and put it in a sack to hang.

Ingredients of fragrant belly meat stuffing: take lean pork 35kg, fat15kg, sugar 2.5kg, soy sauce 0.5kg, refined salt 2kg, wine/kloc-0.5kg, spiced powder 200g, monosodium glutamate 200g and sodium nitrate10g. Cut the lean meat into thin strips, cut the fat meat into small diced meat, then sprinkle the seasoning such as sugar, wine, salt and sodium nitrate into the meat, stir well and let it stand for about 30 minutes. After all the ingredients are fully mixed, put the meat stuffing into the belly. Generally, 200-250g of meat stuffing can be put into each belly. Hold the belly mouth with your hands, rub the belly, and poke the belly with a bamboo stick, about 10. Cut off the long head of the mouth with scissors, put it in a ventilated and dry warehouse and hang it for fermentation. The finished product can be produced in about 40 days. Then brush off the mold fermented outside the stomach and apply sesame oil evenly outside the stomach. Wash it with clear water when eating, and put it in a pot for cooking 1 hour. It can be eaten after cooling.

The finished meat is tight, red and white, and tastes sweet.

The technological process includes belly selection → salt rubbing → salting → stuffing hanging → crooked rubbing → piercing → airing → warehousing fermentation → oiling → finished product.

Method for making garlic sausage

Ingredients: Taiwan Province sausage (Shuanghui and Yuqing brands taste good) 4 pieces, cheese slices 1 piece, purple garlic 1 piece. 500 grams of fried oil (about 50 grams actually eaten), appropriate amount of fried powder and a little pepper.

Practice: the sausage is cut in half into two pieces with a semicircular cross section, and the cheese slice is cut into four pieces. Mash garlic into mashed garlic.

Mix the fried powder into paste according to the instructions, add garlic paste and mix well. Sandwich cheese slices into sausages and fix them with toothpicks. Add oil to the wok and heat it to 70% heat. Wrap the sausage in garlic paste, fry it in oil pan until the surface is golden, take it out and sprinkle with pepper evenly.

Sausage practice

Raw materials: pork 10 Jin, and the ratio of lean meat to fat meat is 9: 1. Because the shrinkage of lean meat after air drying is more severe than that of fat meat, a little fat meat is enough.

Salt: 1 10g, liquor: 350ml, sugar: 300g, ginger powder: 10g, dried tangerine peel powder (orange peel powder): 20g, monosodium glutamate: 50g, Chili powder: 20g (generally spicy, you can add it if you like spicy.

Practice: Lean meat is cut into pieces the size of broad beans, and fat meat is cut into pieces the size of peanuts. This is because the total amount of fat meat is relatively small, and the volume will not shrink much after air drying. It is best to ensure that each sausage has a certain amount of fat, so that the sausage made will not be too material. Cutting meat is a very tiring job. Cut it and put it in a big bowl, then put the above ingredients in a big bowl, stir it evenly in the bowl of meat and then pour it into the bowl of meat. The purpose of doing this is because there are many powdery seasonings, and if they are directly placed in meat, they will easily form small pieces, so the taste will be inconsistent. After adding the seasoning, it's best to stir for a while.

The next step is filling. You can use a funnel or a mineral water bottle, so you find a bottle, cut off half of it, and the other way around is a very useful funnel substitute (and better than a funnel). Put all the washed casings on the bottle mouth bit by bit, put the meat in with chopsticks, find a cup with a slightly smaller diameter than the mineral water bottle, cover it with a food bag and press it into the mineral water with the bottom of the bottle. Meat can be easily poured into casing. At this time, it is best for two people to cooperate together, one is pressing, and the other is squeezing the meat in the casing to a suitable length by hand and tying it with cotton thread. When the sausage is ready, the needle should be properly pricked where there is air to exhaust the air.

Hang the sausage in a cool and ventilated place and you can eat it in a week. It can be steamed or boiled. If you want to be harder, let it cool for another two days. If there are old people at home, don't beat the sausage too much. Store it in the refrigerator.

There are also some precautions:

1, just peel the fresh ginger and cut it into powder. If it is ground into powder, there will be long ginger fibers. If you use dried ginger powder, you should reduce the dosage.

2, dried tangerine peel powder: grind with dried tangerine peel.

3, Chili powder: If you want to eat especially spicy, add some dried Chili shreds on the basis of Chili powder. First, fully soak the shredded pepper in boiling water, and then control the water before adding it, so that the finished product will be particularly spicy!

Guangdong flavor sausage

Ingredients: 5 kg of meat, pork vermicelli 1 kg (vermicelli is minced meat)

Methods: First, the pork of Panax notoginseng (three parts fat meat and seven parts lean meat) was secretly cut into small pieces, mixed with seasoning and left standing for three hours. Use a funnel to put the meat (add half a bowl of cold boiled water) into the washed pork sausage. Tie it into small pieces. Then soak it in warm water of about 60 degrees for half a minute and pick it up. Puncture several intestines with a small needle to let the gas out, which is also convenient for cooling.

Because it is the first time to cook Cantonese sausages at home, I asked my neighbors. Neighbors gave the seasoning formula:

Five catties of pork with three parts fat and seven parts lean meat;

One and a half salt;

White sugar 428 yuan;

Take two or two;

One and a half portions of rice wine or Fenjiu.

Sichuan sausage

Ingredients: fresh pork, iodized salt, pepper powder, Chili powder, etc. (Simple ingredients, specific proportion, no preservatives)

Storage method: store in a dry and cool place below room temperature 20 degrees, or in a ventilated place. Refrigeration is better.

First, the production method

The main raw material of sausage: pork (the ratio of fat to thin is 3: 7) is the rear buttock of lean pigs raised by farmers themselves (local pork, pigs that never feed feed or hormone food).

Accessories include pepper noodles, pepper powder, high-quality liquor, sugar, refined salt, casing and so on.

Slice the pork, stir the auxiliary materials evenly according to a certain proportion, marinate for 2-3 hours, wash the casing for later use, put the marinated meat into it, fully compact the meat, tie it with a string every 20 cm after filling, and finally punch holes on the outside of the intestine with a bamboo stick at equal intervals to release the air in the intestine. Put the sausage in a ventilated place to dry for 2-3 days, and dry the excess water.

Prepare sawdust, ignite cypress, press it out with sawdust, and finally hang sausage on a pre-made bracket and smoke it in a sealed environment. The time is about one day.

Second, how to eat

You can also steam, fry and bake with seasonings according to your eating habits.

Original flavor: Soak sausage in rice, then steam or cook. After cooling, cut into pieces obliquely without any seasoning. The real taste is full of fragrance. If you want to buy it after tasting it, it will definitely become a delicious food for you to entertain friends and family and share with others! This kind of slow smoked bacon product tastes the most authentic and can be regarded as authentic Tujia bacon. Method for make Cantonese sausage

Ingredients: 3500g of lean meat, 50g of fat1500g, 0g of refined salt100g, 250g of white sugar, 250g of soy sauce, 50g of Shanxi Fenjiu150g, 2g of nitrate and 750g of clean water.

Production method:

Pickling: There are two steps to make this sausage. First, the fat meat is soaked in boiling water, mixed with a small amount of Shanxi Fenjiu, and buried in white sugar (this method is named as ice because the fat meat is transparent after pickling, so this method can make the fat meat neither fat nor greasy). Marinate 1 day or so, and cut into meat particles slightly larger than soybeans with a knife. Step 2: Cut lean meat (preferably peeled pork elbow) into pieces about the size of soybeans, add refined salt, white sugar, soy sauce, Shanxi Fenjiu and nitrate, mix well and marinate for at least 8 hours.

Wind-dried wax: After the above two kinds of meat particles are marinated separately (if the bacon is refreshing, the lean meat can be whipped first), put them in the same steel basin, add clean water, press the meat into the soft casing with the help of a funnel to make it 90% full, then tie the two ends of the casing tightly, insert it tightly on the sausage with a needle rake to facilitate air discharge, and then tie it tightly every 30 cm with hemp rope.

Note: The "sausage" in Dongguan, Guangdong Province is also prepared, and the difference lies in the length of casing and segment. There is a saying that "Dongguan sausages are thick and short".