Homemade Cantonese sausage (with casing method)(zi zhi guang shi la chang fu chang yi zuo fa )

Homemade Cantonese sausage (with casing method)

Introduction:

"In recent years, I started to make some preserved meat after the winter solstice. This year is my third year to make sausage. I have some experience, and I have a good taste from my family. I think this year's success is due to the fact that I added some raw meal to the meat. After drying, I didn't bind it as hard as usual. Even my family, who didn't like sausage before, ate a lot of it, and even said that this year's sausage is very delicious. I've never bought sausage casings before. When I wanted to make sausage in the first year, I learned how to make sausage casings, and found that it was not difficult. Although the sausage poured out was much thicker than that made by many people who bought sausage casings, it was more comfortable to make it by themselves, so I might as well try it for those who wanted to make sausage. "

Production steps:

Step 1: prepare the small intestine.

Step 2: after cleaning, tear off the surface white like ointment.

Step 3: clean up the small intestine.

Step 4: turn the small intestine inside out (when operating, put one end of the small intestine under the tap, turn on the small water, pick up the small intestine with the other hand, and put the other end down in the direction of the water flow, and then turn it back, very good operation).

Step 5: This is the reverse side of the small intestine. You can see the color is different from the front side.

Step 6: then scrape off the meat on the opposite side (put one end of the small intestine on the chopping board, press it with your hand, and scrape it obliquely with a knife in the other hand). You can scrape a small piece first to see if the strength is suitable. In fact, it's not easy to scrape. I've never tried to scrape it.

Step 7: scrape and irrigate well, then rinse clean, and squeeze dry water for standby.

Step 8: prepare the forelegs.

Step 9: after cleaning, cut into about the size of soybean, and then chop a few times (I think the sausage is not full and not so good-looking when it is cut too big).

The tenth step: cut the meat and add the right amount of salt, Baijiu (I used the second song), soy sauce, sugar, raw starch.

Step 11: mix well.

Step 12: take a little meat with good flavor and steam it for taste test (no weighing is done in the front). If you have different personal tastes, you can know what needs to be added by tasting, so as to avoid the wrong taste and waste. Marinate the seasoned meat for two or three hours to half a day.

Step 13: prepare all the materials (meat, casing, rope, a mineral water bottle and a needle without special enema tools).

Step 14: cut the mineral water bottle from about one third of the upper part and take the upper part. Take a casing, one end tied with a rope, the other end into the bottle.

Step 15: fill the noodles with meat, and then slowly push them down with chopsticks.

Step 16: when the packing is almost the same, you can use the rope to tie it into a section, so that it is convenient to take it after drying (before binding, you must squeeze it tightly and prick some holes with a needle, so as to make it full and not easy to break).

Step 17: continue to drill more holes after filling.

Step 18: get it to the sun (I think it's better to sun cured meat at about 3-10 degrees. It's better to have the north wind blowing. For example, although it's winter in Guangdong, sometimes the temperature is above 20 degrees. So I always have to look at the weather forecast before I make preserved meat. It's sunny when there's cold air. If the temperature suddenly becomes very high after drying for several days, you can directly put it back to the refrigerator for refrigeration, but don't take the bag to seal it, so there will be moisture.

Step 19: after two weeks of sun drying, it's oily, so it's OK. If you can't finish it at the moment, you can put it in the refrigerator for freezing. It's OK to eat it for a few months, but it's not recommended to keep it for too long.

Materials required:

Pork: 1500g

Pig small intestine: 420g

Salt: right amount

Soy sauce: right amount

Sugar: About 30g

Raw powder: small amount

Baijiu: a small amount

Note: 1. Personal taste is different, cooked a little bit of meat with good taste, you can know what needs to be added, so as to avoid the wrong taste and waste. 2. Add a small amount of raw meal in the meat, so that the sausage will not be hard (but not too much). 2. When making enema, you must squeeze and prick some holes with a needle, so that the sausage will be full and won't burst. 3. The best way to dry sausage is around 3-10 degrees. If you want to do it well, you'd better watch the weather in advance. If it rains one or two days or the temperature is too high, you can directly take it back to the refrigerator for refrigeration, but don't put it in the bag, otherwise there will be moisture. 4. Sausages should be dried for at least two weeks before they are really fragrant.

Production difficulty: ordinary

Process: others

Production time: several days

Taste: salty and sweet

Chinese PinYin : Zi Zhi Guang Shi La Chang Fu Chang Yi Zuo Fa