Homemade sausage(zi zhi la chang )

Homemade sausage

Introduction:

Production steps:

Step 1: materials used

Step 2: soak the casing in warm water for 2-3 hours and wash. Connect one end of the casing with tap water to clean the inside of the casing, and check if there is any leakage.

Step 3: first cut the pork into small pieces or strips or slices.

Step 4: pour in the sausage and mix well by hand. Marinate in the refrigerator for more than 8 hours to make it taste better.

Step 5: take one end of the casing, cover it with a funnel, bind it with string, and tie a knot on the other end. There is no substitute for mineral water bottle mouth.

Step 6: hold the bottom of the funnel in one hand and pour the meat into the funnel with a small spoon in the other hand. Push the meat to the end of the intestine. In the process of kneading, use a needle or toothpick to prick the hole on the casing to deflate, so as to prevent cracking during steaming. Be careful not to push too hard.

Step 7: make a few knots according to the length you need. Each section of the meat must be squeezed tightly, otherwise the sliced meat will be scattered after cooking.

Step 8: hang the sausage in the shade and let it dry naturally.

Step 9: it's almost ready after a week. Take it down and steam it in the steamer.

Step 10: steam with water for 15-20 minutes. I steamed for 18 minutes and turned off the heat.

Step 11: take out the slices and put them on the plate. You can also eat it without steaming.

Step 12: make your own healthy food. Let's get moving.

Materials required:

Pork: 5 jin

Casing: one bag

Sausage seasoning bag: one bag

Note: 1, casings and ingredients are bought online. 2. When hanging in the sun, you must pay attention not to let direct sunlight, it is best to ventilate and dry in the shade. The temperature below 15 degrees is better. 3. If you want something more dry, you can sun it for a few days or 15 days.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Zi Zhi La Chang