First, if you want to make a sausage that tastes tender and neither too old nor too old, you are very particular about the choice of meat. To make sausages, you must choose the tip of the pig's ass and then cut the meat into pieces. You can't use meat stuffing. So the trick of the first step is to choose fat and thin meat pieces to make sausages. And remove the tendons and skin.

Second, the seasoning for making Cantonese sausage is actually very simple, just four kinds. Salt, sugar, monosodium glutamate and Luzhou-flavor liquor. It should be noted here that Luzhou-flavor liquor must be selected. When you buy it, you must look at the label on the bottle, which says Luzhou-flavor.

Third, the curing ratio is very important. Take ten kilograms of meat as a unit. Add 125g salt (two and a half portions), 500g sugar (one catty), a little monosodium glutamate, and 250g Luzhou-flavor liquor (half catty) to ten catties of meat. When curing meat, iron pots and plastic pots shall not be used for curing. It is best to use enamel pots, casseroles and glass pots. Because these pots will leak out heavy metals, which is not good for your health.

Fourth, when filling sausages, be careful not to fill them too loosely or too tightly. Sausages will burst if they are too tight, and shrink if they are too loose. The way I handle it here is that every time I fill a sausage, I gently push the meat in with my hands to make the gap between the meat tighter.

After the sausage is filled, you should insert a toothpick into the hole in the sausage to exhaust all the air in the sausage. My experience is to insert more holes, so I put toothpicks around the sausage. My parents said that I had inserted so many holes, so don't leak any more. As a result, none of my dried sausages were shriveled.

6. Put the sausage in a ventilated place to dry for about 10 day, until the surface is a little hard and the inside is still a little soft, then it can be frozen in the refrigerator for one year.

Well, that was my successful experience of filling sausages once. Let's take a look at the practice.

Ingredients: 5 kg of pork rump, 70 g of salt, 250 g of sugar, a little monosodium glutamate, and 0/25 g of distiller's yeast.

Exercise:

1. Wash the bought pork, remove the skin and tendons, and then cut it into thin and even pieces.

2. Add salt, sugar, monosodium glutamate and distiller's yeast, stir well and marinate for more than 4 hours. I pickled it all night.

3. Before filling the sausage, take out the casing and soak it in water for half an hour.

4. Then put one end of the sleeve on the faucet and let the clean water pass through the sleeve twice.

5. After cleaning the casing, it can be installed on the interface of the enema machine.

6. As shown in the figure, all shells should be placed on the interface, leaving only a little tail outside.

7. Then fill the enema machine with meat. My experience is that every time I pack meat, I can just pack a sausage. The sausage poured out in this way has the same length in each section.

8, boot, when filling the first root, it is best to fill the meat first, and then tie the knot. If you tie the knot first, the meat will not completely reach the end, and there will be a lot of air at the end.

9. Every time you fill a section of sausage, you should push the meat in by hand to make it tighter, and then tie it with cotton thread.

10, after the sausage is filled, insert a toothpick around the intestine.

1 1, put the sausage in a ventilated place to dry for about 10 days.

12, rinse with clean water before eating, and then steam in a pot for 20 minutes.

2, Cantonese sausage formula

Method for make Cantonese sausage

Ingredients: 3500g of lean meat, 50g of fat1500g, 0g of refined salt100g, 250g of white sugar, 250g of soy sauce, 50g of Shanxi Fenjiu150g, 2g of nitrate and 750g of clean water.

Production method:

Pickling: There are two steps to make this sausage. First, the fat meat is soaked in boiling water, mixed with a small amount of Shanxi Fenjiu, and buried in white sugar (this method is named as ice because the fat meat is transparent after pickling, so this method can make the fat meat neither fat nor greasy). Marinate 1 day or so, and cut into meat particles slightly larger than soybeans with a knife. Step 2: Cut lean meat (preferably peeled pork elbow) into pieces about the size of soybeans, add refined salt, white sugar, soy sauce, Shanxi Fenjiu and nitrate, mix well and marinate for at least 8 hours.

Wind-dried wax: after the above two kinds of meat particles are pickled separately (if the bacon is tasty, the lean meat can be whipped first), put them into the same steel basin, add clean water, press the meat into the soft casing with the help of a funnel, then tie the casings at both ends to 90% full, then insert them tightly on the sausage with a needle rake to facilitate air discharge, and then tie them with hemp rope every 30 cm.

Note: The "sausage" in Dongguan, Guangdong Province is also prepared, and the difference lies in the length of casing and segment. There is a saying that "Dongguan sausages are thick and short".