How to Make Handmade Sausage and Ingredients

Ingredients

Main Ingredients

Pork foreleg

5000g

Supplementary Ingredients

Salted sausage casings

Moderate

Ingredients

Salt

100g

Lao Soya Sauce

30g<

Metamucil

100g

Sugar

100g

Five Spice Powder

30g

Pepper

20g

White Pepper

20g

High Spirit White Wine

100g

MSG

50g

Chicken essence

10g

Steps to make homemade sausage by hand

1Soak the sausage casings in water for about 2 hours ahead of time to remove the salt, and prepare an enema and a tying rope.

2 ready to weigh the seasonings used

3 pork into large pieces of warm water to wash and put in a draining basket to control the water

4 control the water of the pork into a large piece of pork cut into strips, and then cut a knife in the middle, the overall is a peanut-like large particles can be.

5Place the diced meat in a large container, I used a steamer, and add the dry seasonings first, then the soy sauce.

6 finally put a high degree of white wine

7 hand with disposable gloves, up and down the left and right several times back and forth, until all the seasonings and meat completely mixed evenly, marinated for about 2 hours.

8 the casing to the enema set on the end of a knot or tied with a rope

9 scoop a spoonful of meat with the help of chopsticks, preferably thicker utensils, the closer to the entrance of the size of the enema the more favorable the meat into the spoon so that a spoonful of the meat into it.

10 irrigation at the same time, the intestinal coating will be with the meat into the retreat down, the amount of strength stuffed more tightly, do not leave a gap.

11 a section of the casing filled with a rope to tie the mouth, take the appropriate length of the part of the hand pinched flat, so that there is no meat in the casing, left and right hand to the opposite direction to twist to form a knot.

12 with a big pin or toothpick on a number of eyes, easy to exhaust air drying. Don't worry about breaking it.

13 will do a good job of hanging up the sausage placed in a ventilated cool place for about 10 days, remember not in the sun.

14 exactly the 10th day of my sausage to reach the state of storage, not too dry and not too soft, the surface contraction is just right, 10 pounds of meat can be out of 6-7 pounds of sausage in this state can be eaten.

15 will be removed from the sausage, from the tie cut with warm water to remove dust

16 into the steamer pot on high heat for 35 minutes

17 put aside to cool

18 cooled sliced plate