Five flavor sausage(wu xiang wei xiang chang )

Five flavor sausage

Introduction:

"Yesterday, I made 18 Jin sausage, 6 Jin spicy, 6 Jin wide, 6 Jin spiced. Do sausages can have to pay attention to, before doing to check the weather forecast, the best before three days is sunny. The first few days of drying are sunny and will not make the sausage sticky and black. Of course, sunny day refers to the weather, not to sun sausage, to air in a cool and ventilated place. You can buy pork leg, front hip tip or back hip tip for sausage. No matter which part you buy, you'd better make sure that 30% of the fat meat is better (in fact, 40% of the fat meat is better). All lean meat will taste hard. I think some netizens say that the fat meat can be minced, so it will be more evenly distributed in the sausage. If you can't see large pieces of fat oil, you will feel more comfortable. Ha ha, it makes sense. I'll try it next time. Don't wash after cutting. "

Production steps:

Step 1: reserve the seasoning.

Step 2: spare casing.

Step 3: take a proper amount of dried casing, soak it in pure water for about half an hour, soften it and use it (or use fresh casing).

Step 4: slice pork and set aside.

Step 5: add seasoning.

Step 6: stir and marinate for 1 hour.

Step 7: tie the front end of the casing.

Step 8: fill the intestines well and tie the segments of the same size with cotton rope.

Step 9: let it dry in the shade for 3-4 days.

Step 10: wash the dried sausage.

Step 11: steam in a steamer for 40 minutes.

Step 12: steamed sausage

Step 13: cool and eat.

Materials required:

Pork: 6 Jin

Seasoning: 1 bag

Casing: 1 bag

Note: you can buy pork leg, front hip tip or back hip tip for sausage. No matter which part you buy, you'd better make sure that there is 20% fat (in fact, 10% fat is OK). All lean meat will taste hard.

Production difficulty: ordinary

Process: steaming

Production time: several days

Taste: spiced

Chinese PinYin : Wu Xiang Wei Xiang Chang