What kind of weather is suitable for making sausages?

I have eaten Cantonese sausage, Sichuan spicy sausage and our local sausage. Cantonese sausage is small, bright red and sweet. Personally, I don't like it. Our local sausages are as nothing special as bacon. I prefer Sichuan spicy sausage, which is rich in flavor, spicy and salty. The first time I ate Sichuan sausage was given by my neighbor in Sichuan, and the taste was really hard to forget.

What weather is suitable for making sausages?

Sausages, like preserved fish and bacon, should be made around winter, when the temperature is low, it is not easy to go bad and the bacon tastes stronger. Sausages are relatively small in size and have shorter drying time than cured fish and bacon. It is enough to have sunshine within three days from the date of production. After two or three days of air drying, you can hang the sausage in a ventilated place to continue air drying. If dried in the sun for a long time, sausages will become very dry and hard and taste bad. If the sausage is not exposed to the sun, the color is black and the bacon taste is light.

Let's share how to make spicy sausages. Ingredients: front leg meat, casing.

Seasoning: salt, sugar, liquor, soy sauce, Chili powder, pepper powder, spiced powder and monosodium glutamate.

Step 1: Peel the pork, rinse it with clear water, and then put it into a drain basket to drain the water. According to personal taste, pork belly can be used as sausage for those who like oil, and front leg meat or hind leg meat for those who like thin. )

Step 2: Cut the pork into cubes or strips about five or six centimeters without water. It's best to separate the fat from the lean meat when cutting, because the fat is greasy and difficult to taste, so you can pickle it two hours in advance and mix it with the lean meat after pickling. )

Step 3: After the meat is changed, first pour a proper amount of white wine and mix well, then sprinkle a proper amount of salt, sugar, soy sauce, monosodium glutamate, Chili powder, pepper powder and spiced powder, grab it evenly, seal it and marinate it for five or six hours.

Step 4: Casing the pig small intestine that was simply cleaned by others. After buying it, add a little salt, rub it again and wash it several times. Then fill the casing with water and stick it together in a basin.

Step 5: If there is no special enema tool at home, use a mineral water bottle, cut off the bottle body, leaving only the bottle mouth and a little bottle body, and then prepare an appropriate amount of cotton thread for later use.

Step 6: After the meat is marinated and savored, squeeze out the water in the casing, tie one end with cotton thread, and put the other end on the bottle mouth, pour diced meat into the bottle mouth, then stuff the meat into the bottle mouth with your fingers or chopsticks, and loosen the casing downward while stuffing the meat, so as not to burst the casing too tightly.

Step 7: After a whole casing is stuffed, tie it tightly with cotton thread. Then use cotton thread to tie the whole sausage into short and even sections. Finally, stick a small hole in the sausage where there is gas with a toothpick, exhaust the gas and hang it to dry. If possible, you can also make smoked sausages.

Step 7: After a whole casing is stuffed, tie it tightly with cotton thread. Then use cotton thread to tie the whole sausage into short and even sections. Finally, stick a small hole in the sausage where there is gas with a toothpick, exhaust the gas and hang it to dry. If possible, you can also make smoked sausages.

Summary of making sausages: You can't make sausages with pure lean meat. Sausage made of pure lean meat is very dry, firewood, and tastes bad. Friends who don't like fat meat can make it two to eight. If there is less fat, chop it as much as possible, and the sausage will be even and beautiful.

No matter what the ratio of fat to fat is, meat should be cut with a knife, not ground with a meat grinder. The meat minced with a meat grinder is not chewy at all when filling sausages.

Choose small intestine instead of vermicelli for casing. The small intestine is thin and tough, and the vermicelli is thick and crisp. Don't add too much salt or edible alkali when washing the casing, otherwise the casing will become brittle, and it will be broken if you fill the meat with a little force.

Sausages can be hung in a well-ventilated place after being dried in the sun for two or three days. If the air flows and blows for about ten days, it can be sealed and frozen in the refrigerator. If the air flow is small, it will hang for half a month or even longer.

The dried sausage should have uniform skin shrinkage, transparent fat, bright color and strong bacon flavor.