Formula of sausage stuffing

China sausage was produced before the Northern and Southern Dynasties, and it was first seen in the "enema method" contained in Qi Yaomin's Book in the Northern Wei Dynasty, and its method has been passed down to this day. China sausage can be preserved for a long time without starch, and eaten after cooking. Delicious, mellow and full-bodied, with a long aftertaste. Far better than enema products in other countries. It is one of the traditional foods in China and enjoys a high reputation at home and abroad.

Ingredients: pork (fat and thin) 10 kg.

Accessories: 2 packets of casing, 500g of soft sugar, 250g of white wine, 0/75g of refined salt/kloc-,225g of soy sauce (Grade I), 50g of spiced powder and 50g of monosodium glutamate.

Practice steps:

1. Choose pig hind leg meat, separate fat meat from lean meat, and mix 8.5kg lean meat with 1.5kg fat meat.

2. Cut the lean meat into cubes 1.5 cm square.

3. Cut the fat into cubes slightly smaller than the lean meat.

4. Put all the cut fat and lean meat into a vat with a cover.

5. Take a big bowl and put it on the kitchen electronic scale. Weigh 500g of white sugar, 0/75g of refined salt/kloc-,50g of monosodium glutamate and 50g of spiced powder.

6. Pour in diced meat.

7. Weigh 250g of high-alcohol liquor and 225g of first-class soy sauce.

8. Pour in diced meat.

9. Stir the diced meat evenly until the seasoning is completely melted.

10, cover the barrel and marinate in the shade overnight.

1 1. Wash the casing and soak it in water for half an hour.

12. Prepare a small manual meat grinder and replace it with an enema tube.

13. Smooth the casing, put one end on the bucket, roll it up like a sleeve, and finally leave 5 cm.

14. Put the diced meat into the feed inlet, shake the handle to squeeze the diced meat into the tube, and stop when the diced meat just leaks out of the tube.

15, squeeze the excess casing out of the air and tie a fast knot.

16. Continue to pour the pork and take the sausage forward by hand to avoid bursting the casing by filling it too full and too tight.

17, after filling a casing, tie a knot at the tail and fill a sausage.

18. Twist a complete sausage twice every 15 cm, then tie it tightly with cotton thread and divide it into several small sausages.