30 years of butcher shop owner teach you how to make stuffed sausage at home
The price of pork has dropped significantly recently, and the weather has also dropped. In the cold season, have you thought about making some stuffed sausages at home? At first, I didn't even think about stuffing sausages now, but yesterday when I passed a meat market, there were already more than a dozen people lined up. It is said that they are all here to stuff sausages. At this time, the price of pork is only ten yuan per pound. For friends who like to eat sausages, you might as well stock up more at this time.
In our fourth-tier cities, the price of a pound of pork is only 13 yuan. Let others process and make sausages. The processing fee is 4 yuan per pound. Friends who are not too troublesome may wish to make them at home. Now almost the whole network is stuffing sausages, and every place where sausages are processed is lined up. If you want to make stuffed sausages at home, you might as well follow this article to learn. Teach you the detailed methods and ingredients, not much to say, just share the dry goods with you!
——Detailed practice of filling sausage——
Prepare ingredients: 10 jins of pork, pepper noodles, fine chili noodles, five-spice powder, thirteen incense, garlic, old ginger, dark soy sauce, chicken essence.
Steps:
First prepare 10 catties of fat, three, thin and seven pig hind legs, then cut it into large pieces and soak it in water for two hours for later use. When making sausages, you must remember to soak the pork belly in water for two hours. This will remove the blood and dirt inside. The sausages poured out are delicious and not fishy or woody.
After two hours, we hang the pork belly to dry for half an hour. Soak the excess water in the pork belly. Then slice it thinly with a knife and set it aside. To make stuffed sausages, you must cut them by hand. The meat stuffing made by a meat grinder is not delicious.
Prepare ingredients: add 150 grams of refined salt to 10 catties of pork belly. For those who like to eat lighter, you can add 120 grams of refined salt. 50 grams of sugar, 15 grams of pepper noodles, 15 grams of spiced noodles, one piece of old ginger cut into minced ginger, 2 heads of garlic chopped and set aside. 40 grams of chicken essence, prepare these ingredients.
Put these ingredients directly into the cut pieces of meat, add two tablespoons of dark soy sauce to the pork after time, stir it evenly and marinate for 30 minutes for later use. If you like spicy canned sausages, you can add 30 grams of coarse chili noodles and 10 grams of fine chili noodles.
Put a pound of pig casing in clean water and rinse it two to three times. Put a mineral water bottle upside down on the cleaned pig casing, and cut the bottom of the mineral water for it. The other end of the pig casing ties it with a dead knot.
Then put the marinated pork directly in the mineral water bottle, and use chopsticks to insert the pork into the casing thoroughly. until the whole pig casings are filled. After filling it, tie a dead knot on the other end.
About 15 cm each, tie it with a string on the pig casing. Use a toothpick to insert four or five small holes in each section. Then put it directly on the balcony to dry for 5 to 6 days. Dry the moisture inside. Sun made bright red. It can be stored in the freezer compartment of the refrigerator!
The stuffed sausages stored in this way can be stored for a year without worrying about spoilage. When eating, take out two directly and steam them in boiling water for 30 minutes. After 30 minutes it is ready to serve.