Health benefits
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Pork plum strips + front meat ( 1000g ) | Sheep casings ( appropriate amount ) |
Ginger powder ( 10~15 grams ) | Starch ( 20 grams ) |
Oyster sauce ( Two tablespoons ) | Light soy sauce ( Two tablespoons ) |
White sugar ( 20 grams, can be increased or decreased according to personal preference ) | Pepper ( 10g ) |
Table salt ( 10 grams ) | Red wine ( Five tablespoons ) |
Clean water ( appropriate amount ) |
How to make homemade sausage
1.Make the pork into meat filling, and add all the accessories into the meat filling.
2. Stir evenly in one direction, make the meat paste moderately wet and dry, and marinate for about 2 hours.
3.Clean the enema, dry it for later use, clean the sheep casings, and rinse the intestines.After soaking for half an hour, put the casing on the front end of the enema and set aside.
4. Use an enema to fill the meat filling into the sheep casing.It is not advisable to fill it too full to avoid If the casing is broken, put the stuffed sausage into a container and wash the casing with warm water.
5.Use cotton thread to tie the sausage into small sections, the length is based on personal preference.
6.Hang the sausages and place them in a cool and ventilated place to air dry.It is early autumn here.During the season, I used a fan to blow for about 15 hours.The outer skin felt dry and the intestines were slightly hard.
7. Remove the dried meat sausage and steam it in a pot with cold water for 25 to 30 minutes.
8.After cooling, fry in a pan until the surface is brown.
Tips
The minced meat can be chopped coarsely or finely according to personal preference.Do not overfill it when filling.It is better to have a gap when pressed with your fingers.
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