After the sausage is filled, it is wrong to dry it directly! Do 2 more steps without breaking the skin, salty and fragrant, and it will not be bad for 1 year

Sausage is a traditional food, both in the north and south, but the taste is different in different places, Sichuan-style sausage is spicy, Cantonese sausage is sweet, and most of the other regions are salty.

Today I will share with you the practice of rural sausages, simple and delicious, salty and fragrant, it will not be bad for 1 year, if you like to eat, learn from me.

【Homemade sausage】

Prepare 5 catties of fresh pork belly, 80 grams of salt, 40 grams of sugar, light soy sauce, dark soy sauce, five-spice powder, Sichuan pepper powder, chicken essence, chives, ginger, and an appropriate amount of high liquor.

【Directions】

The first step is to fill sausages, the first choice is pork belly or foreleg meat, fat and thin, the taste is the best, too thin or too fat is not good. Buy some more casings, rinse them with clean water, and soak them for a while.

Step 2: Rinse the pork belly with water, dry it, and cut it into small cubes with a knife. Finely chop the green onion and ginger, put it into the diced meat, add salt, sugar, light soy sauce, dark soy sauce, five-spice powder, Sichuan pepper powder, mix evenly with your hands, then pour in an appropriate amount of high liquor, and marinate for half an hour.

The third step is to take out the casing and squeeze out the water, tie a knot at one end, put it on the mold of the enema, and then pour all the meat filling into the casing and rub it to the end by hand.

The fourth step is to tie the mouth tightly after filling and tie a knot at intervals of 20 cm, which is more convenient to eat, and one section is enough.

The fifth step is to prick a few eyes on the casing with a toothpick or needle, marinate it in a basin for 1 night, then put it in a cool and ventilated place to dry for a week, and then put it in the sun to dry, and the sausage is ready.

【Techniques for making sausages】

1. The sausage will ferment when it is marinated, producing gas, which will swell the casing, so you should use a toothpick to pierce some small holes to facilitate the gas inside, and the casing will not break.

2. Don't dry the sausages directly, they should be marinated overnight, so that they are more flavorful, and the dried sausages are more fragrant.

3. The sausage is first dried until it is set, and then dried in the sun, so that the casing will not be broken due to the rapid loss of moisture, and the sausage will be fuller and more complete. Some sausages are broken, but this step is not done well.

Do these 3 steps well, the taste of the sausage will be more fragrant, the storage time will be longer, and it will not be bad if you leave it for 1 year.