Formula of meat sausage

The ingredients of northern sausage are as follows:

1. Frozen meat in the refrigerator at night 10 kg. It's easier to cut in the morning, and you can also ask the butcher to help you twist it. When cutting meat, the fat meat is diced and the lean meat is cut into strips.

2. Pour two small packets of sausages, 100g liquor, 100g sugar, 500g soy sauce and 100g salt into the meat, and mix the meat well. There is no need to use my method, because the sausage seasoning is Bao Butong.

3. Marinate the mixed meat for one to two hours.

4. Wash the casing, preferably inside, and tie one end of the casing to find a big funnel. Funnel grocery store sells it. It's 2 yuan to put casing on the funnel.

5. Find a basin, put the funnel in the basin, and then put the meat in the funnel.

6. Wear disposable gloves and push down directly with your hands. Fill it for a while and rub it with your hands to make the meat firmer, but don't use too much force, which will easily crush the casing.

7. Where there is air, you can stick it with a toothpick.

8. Twist it every ten centimeters or so, cut it from here when you eat it later, and finally tie your head.

9. Punch a few small holes in each intestine to dry in the shade. It is best to choose a place with lower temperature.

About 10, you can eat it in 20 days. You can steam it when you eat it. If you can't eat it all at once, you can continue to dry it in a low-temperature room or put it in a freezer. You can slice it directly when eating.

How many days does it take to dry the sausage after it is cooked?

Sausage has been blended for many years on the basis of traditional formula, and its taste can be said to be endless. High-quality sausages are red in color with white flowers in the middle, salty and sweet in taste, rich in flavor when tasted, and have the effect of appetizing and stimulating appetite, which is deeply loved by children.

Drying time depends on temperature, wind and other reasons. Generally speaking, 7- 10 days is almost enough. If you eat it, it will take 3-4 days. But don't be too dry, or it will taste bad. Put in plastic bags and put in the refrigerator for quick freezing or cold storage. You can also dip a cotton swab in a little peanut oil and smear it evenly on the surface, and hang it in a cool place below 10℃, which can be stored until after the Spring Festival.

Tip: After the sausage is cooked, hang it in a well-ventilated place to dry. If bubbles are found, they will be removed by needling. Every 12 cm is 1 node, and ligation is performed. Turn it over again in a couple of days.