Complete guide to making sausage.
Sausage Commonly found in southern China, sausages are generally divided into two main types: Sichuan-style and Cantonese-style. Sichuan sausage is spicy, while Cantonese sausage is sweet. Both types can be learned from a comprehensive guide to making sausages, and can be used when making sausages.
Comprehensive Guide to Making Sausages: Classic Sichuan Style
Ingredients Preparation
5 lbs of pork belly, 45g of salt, 50g of sugar, 50g of rice wine, 100g of cornstarch,Chicken powder 10g, garlic juice,Ginger juice, black pepper powder 10g,white pepper a pinch, five-spice powder 5g, red yeast rice appropriate amount, thyme 1g, cinnamon powder 3g, nutmeg powder 3g.
Steps
1,Pork chop, then add all seasonings and mix, marinate for more than 1 hour;
2, wash and soften the pig intestines, then put them on the sausage maker;
3, put the meat into the sausage maker, then stuff it, and stitch with cotton thread at appropriate intervals;
4, and poke small holes with a needle, after drying, put it in a boiling pot to cook.
Tips
When making sausages, you can also use a funnel if you don't have a sausage maker.
Usage of fragrant leaves Comprehensive Guide to Making Sausages: Home-Style Sichuan Style
Ingredients Preparation
10 lbs of pork,Sichuan peppercorns 75g of flour,chili 75g of flour, 125g of salt, 50g of sugar, 50g of white wine, a pinch of five-spice powder, a pinch of pepper powder, a pinch of chicken powder, intestines, cotton thread.
Steps
1, cut the pork into small pieces or slices, add all seasonings and marinate for about 10 hours;
2, wash and dry the intestines, then use a cut plastic bottle to wrap around the intestines;
3, tie a knot at one end of the intestines, and stuff the marinated meat from the plastic bottle;
4, after filling, poke the bubbles, wash with warm water, and then stitch with cotton thread;
5, hang it in a ventilated and dry place, and it can be eaten after 2 weeks.
Tips
If possible, you can use cedar wood branches and orange peel to smoke it, which will make the sausage more fragrant.
Comprehensive Guide to Making Sausages: Home-Style Cantonese Style
Ingredients Preparation
10 lbs of pork, 5g of ginger juice, appropriate amount of icing sugar, 50g of rice wine, 6g of Sichuan peppercorns, 150g of salt, a pinch of pepper, intestines appropriate amount.
Steps
1, cut the pork into thin slices, wash and soak the intestines in wine for 10 minutes;
2, put all seasonings into the pork slices, and mix well, and marinate for half an hour;
3, put the intestines on a funnel, and then stuff the marinated meat into the intestines;
4, after filling, poke the bubbles, wash with warm water, and then stitch with cotton thread;
5, hang it in a ventilated and dry place, and it can be eaten after 2 weeks.
Tips
The icing sugar must be finely ground, otherwise it will pierce the intestines.White sugar also needs to be ground.
Tips for making delicious sausages
Sausages are generally made at a temperature of 10 degrees or less. The choice of meat for sausages is generally 3:7, which can be adjusted according to your preference. In addition, when drying sausages, they should be placed in a cool and ventilated place, which can be stored for a long time. However, after the weather warms, they need to be stored in the refrigerator's freezer. If there is a place to bake, the sausages baked and smoked after baking will be more delicious.
