Authentic Laiwu sausage formula

Ingredients: 5000 grams of fresh pork fat, cut into small pieces for later use, and soak the casing in clear water.

Spice formula: 70g of Zanthoxylum bungeanum, 30g of dried tangerine peel, 0g of star anise10g, 0g of cardamom10g, 0g of fragrant leaves10g, 5g of galangal, 4g of clove, 4g of Amomum villosum, 3g of cinnamon, 20g of dried Vitex negundo, fried in hot oil, and crushed by a cooking machine.

Seasoning formula: refined salt 100g, onion 40g, ginger 40g, white pepper 25g, seasoning powder 25g.

Production process:

1. Soak the dried casing in clear water until it becomes soft, then pour in white wine and salt, stir well and soak for more than 20 minutes, then gently rub it for a while, and then rinse it under running water.

2. Wash the pork cut into small pieces, take it out and drain it, then put it in a meat grinder and mince it into paste, then add seasoning and stir it evenly for a while.

3. Pour the ground spices into the meat, then into Beijing Erguotou 120g and mix well.

4. Sprinkle 300 grams of fried black sesame seeds. 500 grams of peanut kernel. Then stir well at any time and marinate for another 30 minutes.

5. Take the cleaned casing, put it into the meat outlet of the sausage machine, and pour the marinated meat into the sausage machine to make sausage. By the way, the end of the casing should be tied with a knot.

6. After all the meat is poured, tie the upper part with a fast knot.

7. Then use a toothpick to puncture a small hole in the sausage where there are bubbles to deflate.

8. Then hang it in a ventilated and cool place to dry for about 15 days.

9. Wash the surface when eating and steam it in the pot.