Traditional Sausage Recipe

Ingredients: sausage casings, pancetta, ginger, white wine, salt, pepper, fennel powder, chicken powder, cumin powder, sugar, thirteen spices, chili powder.

Methods:

1, first of all, prepare 100g of intestinal clothing, put the water repeatedly washed more than 3 times, wash the surface of the salt, and then put the water soaked four or five hours, intestinal clothing sheep intestinal clothing, pig intestinal clothing and so on a few kinds of general shopping malls are sold. The use of soaking time to prepare the material for the enema to 3 pounds of pork as an example to share detailed material recipes, pork can also be replaced with pork before clamping, but also according to their own preferred degree of fat and thin arbitrarily adjusted;

2, first of all, 3 pounds of pork washed and sliced, and then cut into thin filaments into a pot, and then ready to prepare 20g of ginger, minced into ginger into the meat in the filaments, and then ready to prepare the 60 degrees of white wine 20g! (preferably pure grain wine, flavorful and inexpensive), poured into the shredded meat, and then mix well;

3, mix well and add 40g salt, 10g pepper, 15g fennel powder, 10g chicken powder, 10g cumin powder, 20g sugar, 15g thirteen spices, 10g chili powder, according to the proportion of all added by hand and tossed for 10 minutes, and then marinate for 2 hours, so that the meat with the Seasoning fully mixed;

4, 2 hours after the preparation of a small enema tool, shredded meat into the tool's small cylinder, and then screwed on the handle, and then slowly rotate, rotate to the exit of the just leak out of the meat can be, so that in the set of intestinal clothing will not be easy to break. Then soak the good sausage, from one end of the set in the funnel, this set up very easily, set to the other end of the sausage and then tie a knot, and then rotate the handle, so that the meat mixture can be canned into the sausage;

5, in a sausage is about to run out of take out the end of the end of the knot, and then prepare a little bit of cotton rope, will be filled up into a sausage into their own length can be done all done can be placed in the shade and ventilation! After all is done, you can put it in a cool and ventilated place to dry, remember to use a toothpick to tie some small holes on the surface to breathe when drying to two or three days, and then continue to dry to about 15 days can be eaten.

Highlights

1, the recipe of the ingredients are missing, you can go to the fishy flavor, reduce the greasiness; sausage is done to dry it first, the moisture is fully evaporated off and then get the yard and other ventilated place to dry.

2, after the production of good, be sure to use a toothpick to tie a few small holes in the top, you can prevent shrinkage due to gas loss, which will affect the appearance of the sale.