Chinese Food
Homemade sausage
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It's time to fill the sausage once a year. The market is busy. They buy the ready-made sausage every year. This year, they decided to try it on their own.
Cooking ingredients
Cooking Steps
Step1:Choose the back elbow meat of 2 fat and 8 thin. Cut the fat and thin into small cubes. The fat cubes are smaller than the lean cubes. The lean cubes are about 1.5cm.
Step2:The seasoning is weighed by an electronic scale. Put it into the diced meat and mix well. Marinate it all night. It can also be mixed and poured directly. Marinate it to taste better.
Step3:The meat grinder removes the knife head and the front sheet. You can put the meat on the sausage head. Without the meat grinder, you can use a large coke bottle. Put on the casing and press it in with chopsticks. It's troublesome. There are also online customers who buy the casing and send the manual enema.
Step4:First, push the meat out to cover the casings. The casings clear the air and leave a small piece to knot. This step forgot to take photos.
Step5:While pouring, adjust the thickness. About 16.17cm, twist 2 circles. Tie the cotton thread. It doesn't matter if it's longer or shorter. Just like it.
Step6:Use the needle to prick the place with air, and then you can air it.
Step7:I chose to dry it on the back of the shade. The temperature is about 8 degrees above zero to 2 degrees below zero recently. It's about 10 days.
Step8:Sausages in the air. Steamed for about 40 minutes. Steamed product. It tastes good.
Cooking tips:It's not necessary to put soy sauce. 100g ~ 150g is almost enough. It will be very dark if there is more. Can eat salty can put more salt. Thirteen incense can be replaced by five incense powder. I think thirteen incense taste better. I used 52 ° Erguotou. High alcohol has a good taste. It can also be 150g. If you like spicy, you can add chili powder. Make your own taste. There are skills in making delicious dishes.
