When was the sausage made? How long does it usually take to dry?

Hang the prepared sausages in the shade to dry, and be careful not to stick together. Turn inside and out every day to avoid the casing on the shady side from drying. Never get in the sun or get wet. Once the moisture of sausage is dry and the surface begins to wrinkle, it can be eaten. Don't dry for a long time. It takes about 5 to 10 days in winter. After a long time, sausages will dehydrate and taste too firewood.

Sausages are best made on the solstice in winter. It's cold and windy, just right for sausage.

raw materials

A catty of pig's small intestine, pork hind leg meat 10 catty.

Seasoning: salt 100g, sugar 80g, chicken essence 40g, high-alcohol liquor 5-6 porcelain spoons, Wang Shouyi spicy powder 1 belt, Wang Shouyi thirteen-spice bag, Wang Shouyi spiced powder bag, salad oil 100g, light soy sauce 5 porcelain spoons and Chili powder 5 porcelain spoons.

Practice steps:

Scrape out the casing (1), remove the fat in front of the small intestine, wash it with flour, then turn the small intestine over and wipe it with flour twice.

(2) Prepare to scrape casings.

Prepare a small chopping block and put it obliquely in the pool so that the scraped fat will not be everywhere. Prepare a chopstick with small tap water, so that sticky fat can be washed away at any time when scraping. Pay moderate attention when scraping casing. If the intensity is small, the grease can't be scraped clean. If the intensity is large, the casing is easy to scratch.

Step 2 soak to remove odor

After the casing is scraped clean, wash it once with a little white vinegar, then with white wine and then with alkali. Finally, turn over the water and check whether the shell is damaged. If not, soak it in salt water for one night to enhance the elasticity of the casing.

3. Preparation of meat stuffing

Wash the hind leg meat, peel it and mince it with a meat grinder. Add seasoning and mix well, then marinate for two hours. The ratio of fat meat to lean meat is 3:7.

Step 4 pour the sausage

Prepare thread cutting funnel, soaked casing and marinated meat stuffing. It is suggested to cut off the bottom of the beverage bottle and put sausage in it. The bottle mouth is just the right size.

Tie the bottom of the casing with thread, put it on the bottle mouth of the beverage, hold it by hand, put the mixed meat stuffing into the bottle, poke it with chopsticks several times, tie it in sections with cotton thread, and tie the sausage with a needle or toothpick after filling it, so as to release the air inside and help the sausage breathe freely and avoid deterioration.