@Good Time in Autumn
Autumn to winter, the season of drying sausages, or use the oven instead of sun, want to eat at any time can be done, sausages free from the season and weather affected, take advantage of the meat price did not rise, hands-on to do.
Homemade sausage ingredients: 1 bag of pork casing (can be filled with 10 kg of meat), 10 kg of pork, 80 g of salt, 180 g of sugar, 100-150 g of white wine, 1 bag of barbecue sauce.
Step 1: Pork two fat eight lean, do not wash, wipe with white wine other than the ingredients, and then cut the fat meat into strips or dice, lean meat slices, and then add seasonings to mix well, marinate for 2 hours to set aside. Casing treatment: rinse the salt grains, rinse several times with water and soak in rice wine for 1 hour to remove the fish.
In the second step, use an enema to load the marinated meat into the casing, fill it with 8 points, and tie it with a rope after loading.
At this time, 5 pounds of meat have been loaded.
In the third step, each section is vented with a bamboo skewer with a few holes, and then put on a plate and refrigerated for two days.
Tips: Do not refrigerate, you can hang it in a ventilated place for two days.
In the fourth step, place on the grill and bake in the oven for 100-150 minutes, compared to the previous pour to remove the water, pinch the sausage to become firm.
The benefits of baking in the oven are worry-free and time-saving, the sausage is ready (pictured), which is raw, put in the refrigerator for freezing, can be steamed slices to eat, can also be used to stir-fry or make pot rice.
Step 5: Eat, steamed slices can be eaten, steamed in a pot of boiling water for 6-8 minutes, fragrant sausages, cut into flowing oil, large pieces of meat to eat is really fragrant.
Homemade sausages note: (1) Pork is not washed with white wine to remove the pork skin. (2) Do not fill the enema with eight full points, and do a good job of puncturing small pores to prevent bursting.
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