Sausage stuffing is the most taboo to add seasonings, share decades of recipes, moderate saltiness, and succeed at one time

 

Today I will share with you a recipe that I have used at home for decades, the saltiness is moderate, the meat is firm and not hard, and the sausage poured out is the taste of many friends in their memories when they were young, the most important thing about the recipe is the ingredients used and the proportion of ingredients, which I will explain to you in detail, so that you can succeed at home at one time;

The ingredients of the original sausage are very simple, pork and casing are essential, the casing can be purchased online or sold in the vegetable market pork stalls are generally sold, the rest is the ingredients, the ingredients of the original sausage are only 4 kinds, very simple and convenient, but the taste of the sausage is really amazing, 4 kinds of seasonings are salt, sugar, chicken essence and liquor,Salt is the source of sausage saltiness, in addition to the freshness of sugar, there is also the taste of Jiangsu and Zhejiang cuisine is generally sweeter, so sugar is also essential, chicken essence fresh, home operation of chicken essence can be less, this is the amount of chicken essence, not monosodium glutamate, can not be replaced by the same amount of monosodium glutamate, no chicken essence can not be put, liquor is the source of sausage fragrance, and an important role is preservative, so the choice of liquor is very important, liquor is generally recommended to use high-concentration liquor, the concentration is about 50 degrees, Otherwise, the preservative effect is not obvious, which will affect the shelf life of the sausage;

The specific ratio is also very simple, taking 10 catties of pork as an example, 10 catties of pork (5000g), 2 taels of salt (100g), 4 taels of sugar (200g), 3 taels of liquor (150g), 1 tael of chicken essence (50g), this is the proportion of ingredients for 10 catties of pork sausages, you want to fill a few catties at home, you can increase or decrease according to this ratio, the sausage made by this ratio is moderately salty, the meat is full of fragrance, and friends who are ready to fill sausages at home must try!

[Raw materials] 10 kg of pork (5000g), 100g of salt, 200g of sugar, 50g of chicken essence, 150g of liquor, appropriate amount of casing;

【Preparation of the original sausage】

1. The pork stuffed with sausages generally chooses 3 fat and 7 lean, the sausage taste of the sausage poured out of the too thin meat will be a little woody, and the taste of the fat can choose 4 fat and 6 lean, the meat filled with sausage can buy the best sandwich meat, the sausage poured out of the sandwich meat personally thinks it will be more delicious, there is no sandwich meat can buy the front leg or hind leg, I bought the meat from the supermarket, and now the meat for the supermarket is packaged and sold, only 8 sandwich meat was bought, and 2 hind leg meat, adding up to a total of 10 catties;

2. Don't clean the meat you bought home, there is moisture on the meat, and the sausages poured out are easy to deteriorate, you can prepare a little high-concentration liquor, wipe the surface of the pork slightly, and put the wiped pork in a clean and waterless basin for later use;

3. The pork bought back in the supermarket is with pig skin, and the meat of sausages is not skinned, so peel it first, don't throw away the pork skin.

4. After all the skin is peeled, the pork should be 10 catties, and the prepared pork should be cut into thin shredded meat, and the sausage poured out of the shredded meat is not easy to spread when it is steamed and sliced;

5. After the shredded meat is cut, prepare the ingredients, 100g salt, 200g sugar, 150g liquor, 50g chicken essence;

6. Pour all the prepared seasonings on the meat, stir evenly, be sure to stir the seasoning completely, so that the taste of the pork will be uniform, and put aside to marinate for about 1 hour after stirring;

7. Deal with the casing when marinating meat, the casing bought back is generally pickled, pour the casing in the bowl, rinse it with water first, wash off the salt on the surface, put it in the bowl and add some liquor to soak for half an hour, add liquor to remove part of the fishy smell, rinse it under the faucet after soaking, rinse it and drain the water, put it in high-concentration liquor, and use it directly when the enema is used;

8. Prepare an enema tool, stuff the meat in, squeeze out a little meat on the head, so that the casing can be better set, after the casing is covered, tie it tightly with a rope at this end, and then press the handle of the tool down, at this time the meat will be poured into the casing from the funnel of the tool, and after the meat is filled, a knot is also tied at the top, and then the filled sausage is tied into a section with a rope, generally about 15 cm a section, and the length is moderate;

9. After all are tied, use a toothpick to quickly prick the surface of the sausage 2 times, don't prick too much, otherwise the casing is easy to be punctured, and the hole is to let the gas in the sausage be discharged, so that it will be faster and easier to dry when it is dried, and the oil in it can also be better dried;

10. After the sausages are tied, add water to the pot, boil until the water bubbles, about 80 degrees, put the sausages in and scald them, about 3 seconds, quickly get out of the pot, you will find that the color of the sausage surface has changed and become whiter, this is done to make the sausage surface quickly collect water and be easier to dry;

11. After all the water, hang it outdoors to dry, try to avoid direct sunlight, and dry it outdoors, the color of the sausage is still a little whitish at the beginning, and the color will slowly darken with the evaporation of water;

12. Now the temperature is slightly higher than in winter, generally drying for about 5 days, the sausage is almost good, the surface of the dried sausage is hard, the volume is obviously thin, and the color will become a little reddish-brown.

13. The sun-dried sausage wants to be eaten directly, there are many ways, you can directly steam the slices and eat, the sun-dried sausage can be steamed directly on the pot as long as you rinse the surface, the sausage is generally steamed as a whole, steamed for about 15 minutes, steamed and sliced after a little cooling, so that the fat and fragrance of the sausage are not easy to lose, and you can also fry winter bamboo shoots, make sausage noodles, and come to a little when shabu-shabu;

14. When the temperature is low, the sausage can be stored at room temperature for a period of time, and those that can be vacuumed can be vacuum-packed, and those that cannot be stored in vacuum can be cut into sections, placed in a fresh-keeping bag, and refrigerated or frozen;

【2 tips for sausage filling】

1. The filled sausage should be pricked on the sausage with a toothpick, especially where there are bubbles, so that the sausage will dry faster and the meat will be firm;

2. It is indispensable for the sausage to be overwatered, which can make it quickly collect water on the surface and make it easier to dry;

Summary of the practice of sausage filling:

1. Pay attention to avoid rain during the whole process of drying sausages, otherwise the sausages are easy to deteriorate;

2. It is recommended to clean the tools and containers used in sausage filling in advance and dry them before use;