To fill the collection of sausages, decades of recipes, recipes explained in detail, sausages are fragrant and flavorful

Now the pace of life is accelerating, many families do not have time to fill sausages, most of the time they will choose to go to the vegetable market to buy ready-made sausages directly, and you can dry them directly at home, or buy meat to process on behalf of the processing point, but my family will still choose to make it by hand, not only because of the problem of hygiene, but also because of the direct purchase of the materials used for the sausages There is no way to guarantee, in fact, it is not difficult to make sausages at home, it is very simple, and it is not too time-consuming;

Today I will share with you the specific methods and steps of making sausages in our home, which is the old method that my mother has used for decades, the sausages are salty and delicious, and they are resistant to preservation, but now the tools have been upgraded, and when you buy casings online, you will give away this tool for making sausages, no longer the previous use of a large kind of cola bottle or Sprite bottle, cut off the bottom, and then stuff the meat into it and do it directly, except for the different tools, the methods are the same, in addition to the raw materials and production methods for making sausages, there is also a very important point, It is the production time, which is generally made between October and November of the lunar calendar every year, and the weather at this time is the most suitable for home production;

The sausage made by this method is salty and fragrant, full of chewiness, the meat flow oil will not feel fat and will not feel dry, eat a piece can have an endless aftertaste, steam a few during the New Year, cut a plate to entertain guests with face, usually you can also directly put it on the rice to steam and eat, the aroma of the sausage and the rice are integrated, even the rice is fragrant, the sausage with rice, can let you eat 2 large bowls of rice in one go, friends who like it can try!

【Sausage stuffing】

[Raw materials] 10 kg of pork, 2 packs of casing, 100g of salt, 200g of sugar, 150g of high-concentration liquor;

【How to fill sausages】

1. The first step in filling sausages is to choose meat;

The meat of the sausage can choose the pork front leg meat or the pork hind leg meat, the meat in these two places is relatively cheap, the general supermarket activity price will be about 20 yuan, the difference between the pork front leg meat and the pork hind leg meat is that the front leg meat is slightly fatter, the fat and lean ratio is about three or seven open, the pig hind leg meat will be thinner, the fat and lean ratio is about two or eight open, and the specific fat and lean ratio can be selected according to the preferences of the familyI generally use pork hind leg meat, the family doesn't like to eat fatty meat, the proportion of sausages made of pork leg meat is just right, as long as the drying process is not too dry, the sausage is not too fat and not too chai, if you like a little oily taste can choose pork foreleg meat, or even pork belly, you should choose the right meat according to the taste of your family;

2. The second step of sausage filling is to process the meat;

Processing meat is divided into 2 points, the first point is cleaning, if you buy a good pork hind leg meat if you don't know how to peel, remember to buy it and let the meat boss help you separate the skin and meat, and then divide it into small pieces, I am just 10 pounds of meat after peeling, the boss helped me divide it into 3 pieces, and then the key point is to come, buy home meat do not wash with water, pour some high-concentration liquor on it, scrub the surface aside, so that not only sterilization can also remove some impurities;

The second point is to cut the meat, now the sausages are directly ground by the machine for convenience, but the meat of the sausages is best cut by yourself, cut into dices, so that the sausages will be more delicious, 10 catties of meat need to be cut for about 45 minutes, don't feel that it is very time-consuming, the sausages made are delicious, you will feel that it is worth it;

3. The third step of sausage filling is to marinate the meat;

Cut meat in a large basin or cauldron, the basin should be waterless and oil-free, otherwise it is easy to deteriorate, and then add 100g of salt, 200g sugar, 150g of liquor to the cut 10 catties of meat, stir evenly, more meat, be sure to stir for a while, so as not to mix the seasoning evenly, the liquor here should use high-concentration liquor, the degree of liquor is best above 50 degrees, high-concentration liquor can play a role in sterilization and anti-corrosion, can extend the shelf life of sausages, so as not to be damaged in the process of drying;

For friends with a sweet taste, especially in Jiangsu and Zhejiang, the amount of white sugar is increased by 25g, and the total amount of white sugar is about 225g; After stirring well, set aside to marinate for 1-2 hours to make the meat more flavorful;

4. The fourth step of sausage filling is to dispose of the casing;

The casing is to make the membrane on the outside of the sausage, the casing that is bought home is generally salted, and it needs to be cleaned several times after buying home, and the salt on the surface of the casing needs to be cleaned clean, and then add an appropriate amount of water to soak for half an hour to an hour, after soaking, the casing is completely dispersed, it will be more elastic, and it is not easy to break when doing it, this casing can also be used to make rice sausages, chicken sausages, preserved egg sausages, etc.; If you accidentally soak the casing too much, dry the soaked casing, add an appropriate amount of salt, stir well, and put it on the upper layer of the refrigerator for refrigeration;

5. The fifth step of sausage enema is enema;

After the meat and casing are ready, you can start the enema, the enema now has tools, if there is no one, it is okay to cut a large plastic bottle instead, take a soaked casing, find one of the ends, put it on the tool, and then slowly put the casing on the top, put all the casings on the tool, tie a rope to it at the end of the casing, or tie a knot with the casing, and seal the mouth at the bottom first;

Then stuff the container with meat, stuff the meat as tightly as possible with chopsticks, press down with the handle of the tool after stuffing, then the meat will be squeezed out of the funnel section of the tool, squeezed into the casing, and slowly pull the casing out while the meat is squeezed into the casing, at this time to avoid the meat stuffing the casing too full, that is, too thick, the casing is easy to be squeezed if it is too thick, and a knot is tied at the top after filling a casing;

Then tie the filled sausage into a section with a rope, generally about 15 cm a section, after all are tied, use a fine needle or toothpick, quickly prick a few times on the surface of the sausage, do not tie too much, otherwise the casing is easy to be punctured, 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 inside can be better dried;

When I poured a little meat at the end, I added a little chili powder to it, and made a spicy flavor, and the chili powder was bought with ready-made spicy chili powder, and I put about 20g of chili powder, a little cumin grain and cumin powder, stir evenly, and pour it directly into it, and there are probably so many sausages after all 10 catties of meat are filled;

6. The sixth step of filling sausages is the drying method and drying time;

If the sausage is done during the day, it can be directly placed outside to dry, if it is done at night, you can find a place to hang it at home, generally it does not need to be dried outside, it can be dried in a cool and ventilated place or scattered light, and the sun is easy to peel the sausage, that is, the meat and casing will be separated; Because my house doesn't have a yard, I tie the sausages to the hanger, which will be more convenient when I take them back at night;

Dry in a cool and ventilated place for about 10 days, don't dry too dry, the surface is hard to the touch, but press hard, you can still feel that the inside is soft, you can take it back, especially the sausage with more lean meat, it is too dry to taste firewood, and it is not delicious;

7. The seventh and final step of sausage filling is preservation;

After the sausage is dried, it can be placed indoors in a cool and ventilated place to hang for a period of time, the temperature is low in winter, and it can generally be stored after the Spring Festival, or it can be cut in sections, placed in a fresh-keeping bag, and frozen in the refrigerator.

There are many ways to eat sausages, which can be eaten directly with slices or used for stir-frying.

【Steamed sausage】

【Ingredients】1 sausage;

【Preparation of steamed sausage】

1. Clean the dried sausages, cut them into slices and place them on a plate;

2. Put it in the steamer or cook the rice and steam it directly, if it is more fat, the color of the steamed sausage will be whiter, and if the lean meat is more, the color will be ruddy;

【Sausage steamed bamboo shoots】

【Ingredients】1 sausage, 2 bamboo shoots, light soy sauce;

【How to make steamed bamboo shoots with sausage】

1. Cut the prepared sausages into slices, peel the bamboo shoots and clean them for later use;

2. Slice the winter bamboo shoots, blanch them first, pot them under cold water, add 1 tablespoon of salt, boil the water and cook for 2 minutes, remove the cold water;

3. Put the blanched winter bamboo shoots under the basin, add a small spoon of light soy sauce to make the winter bamboo shoots have some salty taste, and then put the sliced sausage slices on top;

4. Steam in a pot on cold water, boil the water and steam for another 10 minutes, turn off the heat and remove from the pot, put the sausage on it, the fat and saltiness in the steamed will penetrate into the bamboo shoots, and the steamed sausage bamboo shoots will taste particularly delicious;