Hand made five sausages(chun shou gong zi zhi wu xiang chang )

Hand made five sausages

Introduction:

"People who like or don't like cured meat will more or less pour some sausages. Sausage is often used as a spare dish at home. When the family comes, they can collect four dishes and eight bowls temporarily. They are too busy to buy food and save the market temporarily. They are very useful! I used to go to the meat processing point to buy meat for processing. It's convenient to pay and leave at that time. Later, I learned that some unscrupulous vendors would do something, so this year I will do it myself to make a completely pure hand-made health food. I searched some recipes from the Internet, and they all have their own advantages. After synthesizing the contents, I prepared the dosage listed in the article. After 10 days of waiting, I still decided the taste. Let colleagues taste it, and the conclusion is that it tastes great, very delicious, and the salinity is just right. They all asked me for a recipe to make their own sausage. "

Production steps:

Step 1: soak the casing in water for about 2 hours in advance to remove the salt, and prepare the enema and binding rope.

Step 2: prepare and weigh the seasoning

Step 3: divide the pork into large pieces, wash them with warm water and put them in the drain basket to control the moisture

Step 4: control the water content of the pork first cut into large pieces and then cut into strips, then cut a knife in the middle, the overall is peanut like large particles.

Step 5: put the diced meat into a large container, I use a steamer, put the dry seasoning in first, and then put the soy sauce in.

Sixth step: finally put on a high degree of Baijiu.

Step 7: wear disposable gloves, stir up and down, left and right for several times, until all seasonings and meat are mixed evenly, marinate for about 2 hours.

Step 8: put the casing on the enema, tie a knot at the tail or tie it tightly with a rope

Step 9: scoop a spoonful of meat with chopsticks, it's better to use a thicker tool. The closer to the entrance of the enema device, the more favorable the size of the meat to enter. In this way, the meat can be poured in one spoonful at a time.

Step 10: at the same time of filling, the casing will retreat as the meat enters, and the strength will be more compact without leaving any space.

Step 11: after a section of casing is full, tie the mouth tightly with a rope, take the appropriate length part and flatten it with hands, so that there is no meat in this section of casing, and twist the left and right hands in the opposite direction to form a knot.

Step 12: prick several eyes with a pin or toothpick to facilitate exhaust and air drying. Don't worry about breaking it.

Step 13: hang up the sausage and put it in a cool and ventilated place for about 10 days. Remember not to bask in the sun.

Step 14: just on the 10th day, my sausage will reach the storage state, which is neither too dry nor too soft. The surface shrinkage is just right. 10 jin meat can produce about 6-7 Jin sausage, which can be eaten in this state.

Step 15: remove the sausage, cut it from the mouth and wash it with warm water to remove dust

Step 16: steam over high heat for 35 minutes

Step 17: set aside to cool

Step 18: cool the slices and put them on the plate. Most of the time, I eat them with a whole sausage. I don't need to cut them. It seems more enjoyable.

Materials required:

Pork foreleg: 5000g

Salted casings: right amount

Salt: 100g

Old style: 30g

Weidamei: 100g

Sugar: 100g

Five spice powder: 30g

Zanthoxylum powder: 20g

White pepper: 20g

Highly Baijiu: 100g

Monosodium glutamate: 50g

Chicken essence: 10g

Note: 1: filling sausage meat fortress full, don't leave space, otherwise the sun dried sausage is shriveled and empty, lack of content, neither good-looking nor delicious. 2: The best choice of meat is lean meat and fat meat 7:3, front leg meat is just in line with this ratio, too thin meat or hind leg meat sausage taste bad, send firewood is not fragrant. 3: There is oil in some places of steamed sausages. In the last few minutes, you can prick any oil you see with a toothpick. At this time, the oil will spray out under the action of pressure, which can reduce the oil in the sausages. After pricking, cover the pot and continue steaming until you turn off the fire and open the lid. 4: If you can't finish the sausage at one time, you can put it in the refrigerator and take it as you like. It's OK to put it for a year.

Production difficulty: ordinary

Process: fresh

Production time: several days

Taste: spiced

Chinese PinYin : Chun Shou Gong Zi Zhi Wu Xiang Chang