Homemade Cantonese Sausage(zi zhi guang wei xiang chang )

Homemade Cantonese Sausage

Introduction:

"Before the Spring Festival, my mother would send me some sausages and bacon from my hometown to satisfy our hunger. Although it's hot in Shenzhen, the sausages and bacon made after the winter solstice are not bad, and they can be dried in about eight days, so every year I will make some sausages that haven't been smoked. "

Production steps:

Step 1: 10 jin pig forelegs, washed, peeled and some fat left about 8.5 Jin. The front leg meat is fat and thin, which is suitable for sausage.

Step 2: cut pork into small pieces, thin can be slightly larger, fat cut small.

The third step: add salt (14 grams of meat per catty), pepper powder (eight kg and half meat, put 30 grams), pepper (30 grams), rock sugar (or 250 grams of white sugar), Baijiu (about 50 grams), raw meal (100 grams). Pepper powder is to buy the whole Pepper Fried, ground into powder, sifted with a sieve, the remaining pepper shell left for other purposes. The quality of rock sugar is better than white sugar, and it should be ground into powder. Raw meal has not been let off before, it is to refer to the practice of netizens to add this seasoning, saying that it is not easy to dry sausage in the second year.

Step 4: mix well and wrap it in plastic wrap for a few hours. The whole process is to buy meat after six in the morning, use the two hours of rest in the morning to go home to wash, cut and mix well, and at night when you come home from work, you can just make it.

Step 5: This is the small intestine of the pig for sausage.

Step 6: carefully cut off the oil with a knife.

Step 7: turn it over and scrape off the powder inside. It's very convenient to scrape with the electric rice cooker and spoon.

Step 8: the shaved casing is transparent.

Step 9: prepare the water bottle, key ring or thread

Step 10: put the casing on the mouth of the mineral water bottle and put the cured meat in.

Step 11: fill the sausage with meat, prick some holes up and down with a needle, let out the air inside, pinch it tightly, and then tie it into sections according to the required length.

Step 12: hang it in a well ventilated place and blow it for about eight days, then wash it and put it in the refrigerator freezer, then take it out for steaming or cooking.

Step 13: ten days later, steam the cut sausage.

Materials required:

Front leg meat: 10 jin

Small intestine: moderate

Salt: 14g / kg

Zanthoxylum bungeanum: 3-4g / kg

Rock sugar: 2-3g / kg

Pepper: 3-4g / kg

Baijiu: 4-5 grams per catty

Raw powder: appropriate amount

Note: after tasting, I found that I shouldn't release the raw powder. If I put the raw powder, it will taste powdery and has no clean meat flavor. And it sticks when it's washed and put together.

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Zhi Guang Wei Xiang Chang