Which meat should I buy for sausage?
To make sausage, you need to buy pork belly. Let’s take a look at how to make sausage.
Sausage, also called sausage, is a common food in many southern regions. It is also the largest category of meat products in China. Sausage is made from meat, cut into cubes, and served with A meat product made by fermenting, maturing and drying the animal intestines with auxiliary materials. Let’s take a look at how to do it.
Homemade garlic sausage
1. First, we prepare 4 pounds of fat and thin pork, with a fat-to-thin ratio of 3:7, front leg meat, cut it into even thin slices and then chop it into pieces. , when filling sausages, it is recommended to chop the meat by hand to make it more granular. Other methods will make the meat too minced and taste bad.
2. Prepare a handful of garlic, grind it into minced garlic in a garlic mortar, fully extract the aroma of garlic, pour the minced garlic into the meat filling, and sprinkle in 20 grams of salt. The amount of salt should be more. One is to add flavor and the other is to prevent the sausage from deteriorating.
3. 50 grams of white sugar, 20 grams of pepper, 30 grams of cooking wine to remove the fishy smell, half a can of beer, 10 grams of dark soy sauce for color adjustment, stir until the meat filling absorbs all the sauce, and add an appropriate amount of potatoes. Starch, then add 30 grams of chili sauce, stir until the meat filling becomes chewy and marinate for 1 hour.
4. Prepare an appropriate amount of casings and tools, which can be purchased online. Soak in clean water for 3 minutes, wash and set aside. The casings should be washed several times or there will be a fishy smell.
5. After all the ingredients are ready, we start filling the sausage. Put the marinated meat filling into the sausage stuffer and close the lid. Put the washed casings on the sausage filling mold and tie it. Tighten the opening of the casing and push the meat filling into the casing.
6. After filling the sausages, tie the sausages into small pieces, puncture the casings with toothpicks, and expel the air inside to prevent the sausages from getting moldy and deteriorating. Then hang them in a cool and ventilated place to dry for 12 hours. Water vapor backup.
When the oven is hot, put in the dried sausage and bake for 40 minutes. Bake the casing until crispy, take it out, slice it and serve.