How to make Dangshan sausage?

2.5 kg of skinless pork (2 kg of hind leg meat, 500 g of pork belly, 20-30% fat after mixing)

75 grams of salt

75 grams of sugar

75g of high-alcohol liquor.

The casing (pig small intestine) is about 3m long.

Special funnel for sausage (or use plastic beverage bottle, cut a section at a distance of 10cm from the bottle mouth)

15cm cotton rope sections.

needle

A thin rolling pin (which can be tied together with several chopsticks)

How to make sausage by chewing slowly?

Rinse the casing one day in advance, then soak it in clear water and put it in the refrigerator for one night.

Cut the pork into pieces 3-4 cm square and 3-4 mm thick.

Pour salt, sugar and white wine into the sliced meat, stir while pouring, mix well and knead for a while.

Put the mixed meat in the refrigerator and marinate for half a day.

Find out one end of the sleeve, put it on the funnel mouth and tie it tightly with cotton rope.

Fill the funnel with sliced meat, then push it to the bottle mouth with a rolling pin and pour the sliced meat into the casing.

When each funnel is full of meat, push the meat in the casing below the funnel backwards so that the casing is not too tight.

Push while pouring until all the meat pieces are poured into the casing.

Tie a knot at the end of the sausage, then push the meat tightly at regular intervals and tie it tightly with cotton rope until the sausage is tied in sections.

Check the sausage carefully and stick it with a sewing needle where there are bubbles.

After all the bubbles burst, air dry the sausage in a cool and ventilated place 15-30 days until the surface is dry and shrunk, and it is a little hard to pinch.

Dried sausages can be cut and steamed directly. 15 minutes later, slice and eat. It can also be sliced directly and used to fry other side dishes.

skill

1. Some casings have a strong odor, which can be washed with white wine to remove the odor.

2. You can use the back buttocks or leg meat for the pork part, because the leg meat I bought is thinner, so I added a little pork belly.

Pork can be sliced, sliced and diced, but it is best not to chop it.

4. Salt, sugar and wine account for 3% of the total weight of meat, and other favorite seasonings can be added.

5. When filling sausage, always pay attention to the section of casing below the funnel mouth, because it will bear the pressure of repeatedly squeezed meat pieces, and this section will be easier to break. Be sure to push this part of the meat back to release the pressure.

6. When you tie each sausage, you can press the meat as tightly as possible, because the meat will shrink when it is dry at the back, but be careful not to squeeze the casing.

7. After filling, carefully check the bubbles in the sausage and puncture them, otherwise the place with bubbles will easily break or deteriorate during air drying.

8. Sausages should be dried in a cool and ventilated place to avoid direct sunlight and high temperature.

9. The time that sausages need to be air-dried depends on the weather and personal preference. Don't air dry too dry. They should feel hard, but they are still a little soft. Oil may drip in the later stage of air drying, so pay attention to protect the ground.

10.？ Endless sausages can be frozen.