What are sausages made of, materials and methods?

Ingredients for making homemade sausage:

Ingredients: 10 pounds of front leg pork

Seasoning: 150 grams of salt, 150 grams of rock sugar, 50 grams of homemade five-spice powder grams, 1 cup of white wine (about 100 ml),

Ingredients: For southerners, please reduce the salt, and for southerners, you can add more rock sugar. For homemade five-spice powder, use cinnamon, cardamom, cloves, black pepper, and white pepper. , dill, pepper~~, the total amount is about 50 grams

Detailed introduction to the steps of making homemade sausage:

1. Let’s talk about the casing first. I used pig casings~~You can usually find them at large farmers’ markets where pork is sold~Especially in this season, sausages are made, and they are all cleaned up. Just soak them and remove the salt when you come back~~Pig casings are for preservation , put a lot of salt on it, so be sure to soak it in water and change the water several times to wash the salt thoroughly. By the way, I would like to remind you that the casings you buy should be kept in the refrigerator.

2. You can blow into the washed and soaked casings before use to check if there are any tears. Generally speaking, they will not be broken.

3. Let’s talk about meat~~Pork front leg, I haven’t mentioned it yet~~The taste is more suitable for 70% lean and 30% fat. Peel it and cut it into small pieces or strips.

4, then the seasoning. The one that really enhances the flavor is rock sugar. You can buy rock sugar powder to use, which is more convenient.

5. I use a mixer to beat the rock sugar powder myself.

6. Note that the self-beating will not be very pulverized, so it needs to be sieved to sift out these small sugar residues, otherwise the casing will be easily broken.

7. Add spices according to your own taste~~ If you like spicy food, add Sichuan peppercorns and chili powder; you can also use five-spice powder directly. And I mixed it myself: cinnamon, cardamom, cloves, black pepper, white pepper, dill, Sichuan peppercorns~~, the total amount is about 50 grams.

8. Put the spices into the blender.

9. Stir the spices into powder. In fact, if you are not sure at first, you can also buy ready-made sausage marinade and mix it with it. Most of the meat comes with ready-made marinade, but take one or two pounds of meat and try to mix it with your own seasoning. Adjust the taste and you can make your own sausage next time.

10. In addition to sugar and five spices, some salt and white wine should be added to the meat mixture~~.

11. Pour all the ingredients into the meat.

12. Stir the meat vigorously with your hands to coat the meat with the seasonings, then marinate for about 3 hours or even longer to absorb the flavor.

13. The marinated sausages are ready for canning. We need a white sausage filling funnel and put the casings on the funnel.

14. Carefully shrink all the casings and put them on the funnel, leaving a small head for tying the mouth.

15. At one end, tie a dead buckle with a small cotton thread.

16, then stuff the meat into the funnel mouth, and slowly remove the casing while stuffing it.

17. Slowly transfer the meat to the casing. Try to stuff it as full as possible so that it shrinks less after drying; also try to be careful not to break the casing.

18. Fill the casings basically full. Note: When stuffing the meat, stuff it evenly to keep both fat and lean.

19. Use a needle to prick some small holes in the areas where the sausage is not stuffed and has air, so as not to break the casing when "tightening the meat". If the casing is really torn, just tie the knot where it is broken.

20, then slowly move the meat forward so that the meat in the casing is fully stuffed. When it reaches a certain length, you can pinch it to create a "knot".

21. Tie the sausage joints with rope.

22. In this way, tie the last end of the sausage tightly. Note that one end of the casing must be kept on the funnel until the end, and it cannot be removed until the mouth is tied.

23. Hang the prepared sausages in a ventilated place. It is best to hang the sausages vertically to allow each side to dry evenly.

Also, remember to lay some newspapers where the sausages are hung to avoid dripping salt water. Some homes spray white wine to prevent spoilage. In fact, the weather is cool and ventilated, so there is no need to spray wine. Just hang it until the sausage feels firmer. Our own sausages are made from meat strips. If they are too hard, the texture will be too dry, so there is no need to air-dry them too hard. They should be firm to the touch on the outside and slightly elastic on the inside.

To reach this level, it may take 2 to 3 weeks in some places, but maybe 1 week in a well-ventilated place.

The dried sausages are stored in the refrigerator. When eating, rinse it with water and steam it in a pot.