Homemade Sauce-flavored Sausage Recipe

The starting point for this flavor was a type of cured meat that I loved to eat since childhood, which is also air-dried after being salted. So, I thought about trying to stuff it into sausages? Thus came the idea, and so many sausage flavors were created.Sausage During the drying process, the most fragrant ones are those with a soy sauce aroma, except for soy sauce aromas of spices, including in previous Leipu South Sausages as well, which are particularly tempting when smelled.

Soy sauce aroma Luncheon sausage

The recipe is self-formulated, using half a salted

Main ingredients: 400g of 2:8 fat-to-lean lean pork meat

Seasonings:Star anise 1 piece, cinnamon stick 1 piece, Chinese bay leaf 2 pieces, cloves 2 pieces,mung bean fennel 1 piece, sand ginger 2 pieces, magnolia bark 3 pieces, perilla seed 1 piece, dried orange peel 1 teaspoon,dark soy sauce 80g, white sugar 25g

Preparation of soy sauce luncheon sausage

1. Gather all the spices; not all of them are necessary, but the fragrance will be different.

2. Boil the spices with dark soy sauce and then remove from heat to soak overnight. Pick out the spices after soaking and discard.

3. Cut the meat into thin strips, mix with white sugar and the prepared composite seasoning soy sauce

Seal in plastic wrap and refrigerate for 1 day of marination (turning a few times during this period). If you want more oiliness, add more fat meat cut into fine pieces and mix it in.

4. Soak the salted in water until soft, rinse thoroughly inside and out to prepare.

5. Attach one end of the onto a funnel (as shown), or another method is to attach the entire length of the onto the funnel and tie off at the end.

In the latter case, you will push in the meat as you lower the attached down the funnel.

However, since it's tied off at one end initially, I think this way allows for more air to be pushed out.

6. My usual method is not to tie off the end but to directly use the funnel to push in the meat downwards.

7. Push the meat down as you go and avoid piling it up in one spot; otherwise, it might burst.

Of course, if it's close to the end, be sure to tie off the end again to seal before it leaks out.

8. After all is stuffed, cut into small sections with fine thread. Pierce the surface densely with needles to release air bubbles

Hang in a cool and well-ventilated place to dry for 5-7 days; you can also expose to sunlight on sunny days.

9. After drying, naturally shrinks and hardens. If not eaten immediately, it can continue to be stored hanging in a cool place within the short term.

But if long-term storage is needed, it should still be refrigerated and frozen for preservation.

Before eating, rinse off the surface; any method of cooking thoroughly will do.