How to make sausage?

Sausage is one of the most popular sausage meat products, with bright color, rich flavor and long preservation time. Sausages can be stored for several months in a low temperature environment or in a cool and ventilated place without deterioration. The finished sausage is usually raw, so it is also called "raw dried sausage". The main raw material for making sausages is pork. The following is how to make sausages.

The main raw materials for making sausages are lean meat, fat meat, sugar, refined salt, soy sauce, Daqu liquor or Shanxi Fenjiu.

The first is pickling. Firstly, the fat meat is soaked in boiling water, mixed with a small amount of distiller's yeast and white sugar, marinated for about 1 day, and then cut into fine meat particles with a knife; Step 2: Dice the skinless lean meat directly, add refined salt, sugar, soy sauce and distiller's yeast, mix well and marinate for about 5 to 6 hours.

Followed by enema. The casing for sausage is preferably pig small intestine, and it is also useful to soak the dried casing in water. Pour the pickled diced fat meat into the casing, tie it into a section with a string every 4 to 5 inches, and finally punch a few holes in each section where there are bubbles to exhaust the gas.

Finally, we can wind and wax. The traditional practice is to roast the sausage slightly with charcoal fire, and then put it in a ventilated place to dry for about half a month until the sausage hardens. The cured high-quality sausage is hard and elastic, the lean meat is red or jujube red, and the fat is milky white.