If you want to eat sausages, you don't have to buy them, teach you how to make spicy sausages, the recipe is unreserved, 30 years of traditional old taste

 

 

 Today I will share with you the Sichuan-style spicy sausage recipe that I have used at home for decades, the Sichuan-style sausage I made is not particularly spicy, if you want to be spicy, you can increase the amount of chili powder on the basis of the original recipe;

In addition to the amount of chili pepper, there is another point that is particularly important, that is, the ingredients used in seasoning, chili, pepper, white pepper and cumin, these ingredients must be pure ingredients, that is to say, look at the ingredient description on the package, the ingredients are only this raw material, no salt or monosodium glutamate is added, otherwise the dosage of the formula is not accurate, it will lead to too salty, you can also prepare dried chili, pepper, pepper and cumin by yourself, grind it into powder with a food processor, it will be more prepared, and the spicy sausage will be more fragrant, numb and spicy, If you like it, you can try it!

[Raw materials] 10 kg of meat, 100g salt, 200g sugar, 150g of liquor, 50g of chicken essence, 100g of chili flakes, 30g of pepper, 30g of pepper powder, 20g of cumin powder;

【Preparation of spicy sausage】

1. The most important thing to make spicy sausage is the seasoning, which is more complicated than the original sausage, the basic seasoning is the same as the original sausage, taking 10 catties of pork as an example, 100g of salt, 200g of sugar, 150g of high-concentration liquor, 50g of chicken essence, and the rest is to adjust the spicy seasoning, 100g of chili noodles, 30g of pepper powder, 30g of pepper powder, 20g of cumin powder, these spices are the source of spicy sausages and spicy;

2. After the spices are ready, the pork is processed, and the pork for Sichuan-style sausages is recommended to be 3 points fat and 7 points lean, it is not recommended to be too thin, because there is a lot of powder, the sausage made of pork is very thin, and the taste is not good, 3 fat and 7 thin is a good choice, you can choose pork front leg meat, the front leg meat is better than the sausage made of the hind leg meat, and the fat and lean meat can be weighed separately if you are not sure about the fat and lean ratio;

3. Do not wash the prepared pork with water, raw water cleaning without draining the water can easily lead to sausage deterioration, you can use a little high-concentration liquor to wipe the surface of the pork to wipe off the impurities and bacteria on the surface;

4. After the pork is processed, peel and cut into shredded meat, the fat can be cut into slightly thinner shredded meat, add the prepared ingredients to the cut pork, pour all the ingredients into it, stir evenly, stir as much as possible, grab all the seasonings and mix evenly, and put aside to marinate for 2 hours;

5. Prepare some casings when marinating pork, casings can be purchased online, and when it comes to the season of making sausages, they can generally be bought in the vegetable market or meat boss, and the casings bought are generally salted, which is to ensure the shelf life of the casings, and the salted casings need to be placed in clean water to completely clean the salt on the surface, and after cleaning, they are soaked in clean water for half an hour, and an appropriate amount of high-concentration liquor can be added to the water. Liquor can play a role in sterilization and deodorization;

6. After all the preparations are ready, you can start the enema, when buying a casing, the general merchant will send an enema, the enema should be rinsed with warm water in advance and drained, there is no enema can cut the top of a Coke bottle to enema, I used to use this to enema when I was a child, and it will be slower to operate than the enema;

7. The casing is put on the enema, the bottom is tied tightly with a rope, and the marinated meat is loaded into the enema until the casing is all filled, and the top is also tied with a rope.

8. After the sausage is pierced, rinse it in warm water at about 80 degrees for about 3 seconds, so that the rinsed sausage can be air-dried faster, and the color will be more beautiful after drying, and it will be put outdoors to dry after rinsing, and it will be air-dried for about 7-10 days;

9. The color of the air-dried is obviously darkened, and it is hard to the touch, so it can be taken back, and the recovered sausages can be hung in a cool and ventilated place indoors for preservation, which can be stored for almost a winter time, or cut in sections, packed in a fresh-keeping bag or a sealed bag, and stored in the refrigerator for about a year;

10. The sausage can be eaten directly after steaming, the surface is cleaned, placed on the plate, steamed in a pot on cold water, the water is steamed for 15 minutes, and the sliced sausage is sliced after a little cooling out of the pot, and the spicy and spicy sausage is done.

【Summary of the practice of spicy sausage】

1. The essence of chicken in the ingredients, if you don't like it, you can leave it out, if you change it to monosodium glutamate, you should reduce the amount appropriately;

2. The liquor used to make Sichuan-style spicy sausage is to use high-concentration liquor, with a concentration of about 52 degrees, in order to have the effect of sterilization, antiseptic and fishy smell;

3. It is not recommended to wash pork, wipe the surface with liquor to sterilize and remove impurities, it must be washed, the whole pork is rinsed under flowing water, and the water on the surface can be dried to operate;