How to make delicious homemade sausages

How to make high-quality sausages

High-quality sausages are bright red in color with white flowers in between. They taste salty and sweet, and have a rich aroma when you taste them carefully.

1. Formula: 90 kilograms of lean pork, 5 kilograms of white sugar, 10 kilograms of fatty pork, 3 kilograms of refined salt, 200 grams of MSG, 750 grams of white wine, and 150 grams of fresh minced ginger (or garlic paste).

2. Preparation method l. Dice: Cut the lean meat into slices first, then into strips, and finally into 0.5 cm cubes. 2. Drifting: Soak the diced lean meat in 1% concentration salt water and stir regularly to accelerate the dissolution of blood water and reduce the oxidation of the finished product and the darker color. After 2 hours, remove the dirty salt water, soak in salt water for 6-8 hours, and finally rinse and drain. Blanch the diced fatty meat in boiling water and immediately rinse with cold water and dry. 3. Pickling: Mix the washed diced fat and lean meat, add seasonings according to the proportion, mix well, and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning even. When pickling, prevent high temperature, sunlight, flies and dust pollution. 4. Skin sausage: Soak the salted and dry casings in warm water for about 15 minutes. After softening, rinse the inside and outside. Then soak them in clean water for later use. The water temperature should not be too high when soaking to avoid affecting the strength of the casings. Put the casing on the funnel mouth (or the mouth of the sausage machine) from one end. When it reaches the end, let out the air, tie it well, then fill in the diced meat, and release the casing from the mouth while filling the diced meat. After filling the entire casing, tie the ends, and finally tie the fins to a length of about 15 cm and divide them into small sections. 5. Dry: Pack the sausage and hang it in a ventilated place to dry for about half a month. Use your fingers to pinch it to ensure that there is no obvious deformation. Don't expose it to the sun, otherwise the fat will become oily and change its flavor, and the lean meat will deepen in color. 6. Preservation: Keep it clean and free from dust. Cover it with a food bag and hang it upside down without tying the bag. It is dustproof and breathable and will prevent mold growth. When eating, steam it first and let it cool before slicing it. It tastes delicious.

2》Production of Cantonese sausage

Selection of raw materials

The main raw materials for making Cantonese sausage are meat, casings, salt, sucrose, soy sauce, etc. The raw meat is mainly pork. Fresh meat must be selected for processing, with leg and butt meat being the best.

Choose pig casings (dry casings) with a width of 26 to 30 mm (half a circle). It is best to use the casings after drying and storage for 5 to 6 months. The table salt is pure white refined salt. It is better to choose sucrose with white crystal grains and small grains. The wine is generally 50% Daqu white rice wine or sorghum wine. Soy sauce is an important seasoning for making sausages, and high-quality naturally sun-dried soy sauce should be used. Potassium nitrate should be in white, pure, crystalline form. In addition, small hemp ropes and mat grass tails should be prepared.

Ingredients standards

Each piece (pair) is 26.6 cm long (tied with a small green hemp rope knot).

Pork: 67% lean meat and 33% fat meat. Ingredients (based on 50 kilograms of raw pork): 2.5% refined salt, 7.5% white sugar, 2.5% 50-degree Daqu wine, 5% soy sauce, and 0.125% potassium nitrate. Casings: Approximately 0.55 kg of dry casings are required for every 50 kg of pork. Hemp rope: 1.25 kg, grass tail 0.5 kg.

Processing technology

Handling of raw materials: Fatty meat and lean meat must be strictly divided in order to prepare them in proportion, and the tendons attached to the fat and lean meat must be carefully removed. Cut the lean meat into pieces weighing 62 to 94 grams, and then use a meat grinder to mince it into 8 to 10 mm pieces. Cut the fat meat into 8-10 mm thick slices with a knife, then cut it into 8-10 cm wide strips, and finally cut it into 8-10 mm meat cubes. After cutting, wash it with warm water to remove the floating oil. Remove and impurities, put them into a sieve, drain and set aside.

Ingredients: Based on 50 kilograms of raw meat, 1 to 1.25 kilograms of refined salt is required. The amount of salt used depends on the weather and temperature, and can be increased or decreased as appropriate. If the weather is cold, 1 kg can be used; if the weather is warm, 1.25 kg can be used. In addition, 3.75 kilograms of white sugar, 1.25 kilograms of 50-proof white wine or rose wine, 2.5 kilograms of soy sauce, and 63 grams of potassium nitrate are required. Pour the above ingredients into a basin, and then add 20% (calculated as raw meat) water to fully dissolve it (use warm water if the weather is cold). Then pour the minced pork into a basin, mix the meat and ingredients evenly and marinate for a few minutes before enema.

Filling: First soak the casings with water, and then fill them manually or with an enema machine. The mouth end of the stuffed casing is knotted to prevent the pork in the intestine from flowing out. At the same time, a special puncture tool is used to prick all around the intestine to drain out excess water in the intestine. Then use grass tail (mat grass heart) to press every 26 cm long Tie a knot to become one section. After the segmentation is completed, tie it with a small hemp rope between the two grass tail knots to prepare for hanging during drying. Then wash the intestine blank once with clean water to remove attached oil and impurities.

Sun exposure: After the intestines are washed with warm water, take a small hemp rope tied to the intestines at every other section, gather them into a bunch, put them on the bamboo poles on the sunbathing platform, and spread them out in rows. Exposure to sunlight. When the sun is strong, the pole must be rotated every 2 to 3 hours; if the sun is not strong and the temperature drops, the pole must be rotated once every 4 to 5 hours. The so-called pole rotation is to remove the small hemp rope originally worn on the bamboo pole to hang the intestines, and put the other end of the hemp rope on the bamboo pole to hang, so that the intestines can be turned over to dry evenly. It should be noted that home production is best in autumn and winter. If there are baking conditions, it can be made all year round.

Cut grass knots: After drying, use scissors to cut off the grass knots and remove the grass ends. After passing the inspection, they can be packaged or sold. Sausages can be stored for more than 30 days at temperatures below 10°C and are generally hung in a ventilated and dry place.

3》How to make sausage

Processing method:

1. Raw material selection. Choose fresh pork, preferably thigh and buttocks.

2. Cut the meat. Remove the skin, bones and tendons, and cut into cubes of one cubic centimeter size.

3． raw material. Mix the above ingredients thoroughly with the meat and marinate for 2-4 hours.

4. Brewing. Wash and drain the casings first and set aside. The bamboo tube is then inserted into the casing for filling. After every 12-15 cm of filling, the intestine can be tied with a rope until the entire intestine is filled.

5. exhaust. During the process of filling the raw materials, the casing should be squeezed tightly while loading to remove as much air as possible from the casing. If it really cannot be squeezed out, use a needle cluster (needle cluster preparation method: take 15-18 quilt needles, evenly insert the eye end of the needle into the cork of the thermos bottle for one centimeter) to puncture the casing from time to time, and then squeeze it out. Pinch to remove all air bubbles.

6. rinsing. The filled wet intestines are rinsed once in warm water to remove any attached dirt, and then hung on a bamboo pole to facilitate exposure to the sun and fire.

7. Sun and fire. After being exposed to the sun for 2-3 days, hang it in a well-ventilated place to dry. If you use fire to bake, the temperature should be controlled at around 50℃. The baking time is generally 1-2 days and nights.

8. preservation. When the temperature is below 10°C, sausages can be stored for 1 to 3 months and are generally hung in a ventilated and dry place.

Notes:

① When drying wet intestines with fire, special attention should be paid to controlling the temperature. Low temperature can easily cause fermentation and deterioration, while too high temperature will melt the fat and cook the lean meat.

② Must be stored well, otherwise the sausage will ferment, deteriorate, or even rot. Doing so will waste all your efforts and make your efforts in vain.

Sausage is a kind of food made from processed pig intestines with raw materials inside. There are many kinds of sausages, the famous ones include Cantonese sausage, Rugao sausage, non-nitrated sausage, Wuhan sausage, etc.