Wash the peeled pork with warm water, drain the water on the surface of the meat, separate the fat meat from the lean meat, change it into 1CM diced meat, and put it in different porcelain jars; Add salt, monosodium glutamate, pepper, pepper noodles, pepper noodles, white wine, sugar and other ingredients according to personal taste, stir well, cover and marinate for 8- 10 hour. Because lean meat is easy to taste and fat meat is greasy, fat meat is often pickled 1-2 hours first; During the curing process, we can make casings. Wash the small intestine with warm water and a small amount of salt or alkali, but it is not advisable to put too much salt and alkali, which will make the small intestine brittle and easy to be destroyed when we scrape it. After cleaning, put the small intestine in a flat and hard place, and scrape the small intestine evenly from top to bottom with a stainless steel ruler or knife until it looks transparent. Wash it inside and out with clear water first, and then wash it with water after washing, so that the casing is ready.

Sausage is a kind of food made from meat, which is twisted into small squares, added with some auxiliary materials, poured into animal casings and fermented for a period of time. Speaking of sausages, Guangdong, Hong Kong and other regions are the most common and famous. Among them, some hand-written shops in Guangdong sell sausages. Let's watch it with Apple Green Health Network.

How to pickle authentic sausages?

Every region has different tastes. Take Guangdong sausage as an example. Authentic sausages are very popular. Let's learn how to make sausages.

Need to prepare materials, lean pork and fat pork, mainly lean pork. White sugar, refined salt, monosodium glutamate, white wine, ginger.

Preparation steps: the first step is to cut the lean meat into pieces, then cut the pieces into strips, and finally cut the strips into cubes.

The second step is rinsing. The diced lean meat is soaked in very low-concentration salt water, and then it needs to be stirred from time to time to promote the blood of diced pork to come out quickly, which can reduce the color darkening of pork due to oxidation. They can be fished out of salt water in about two minutes. After that, it needs to be soaked in salt water for another seven or eight hours, and the last one is to rinse with clear water and drain the water. After scalding the fat pig with boiling water, wash it again with cold water immediately and then dry it.

The third step is curing. Stir the fat and diced lean meat washed in the last step, then add seasoning and mix well, and marinate for about 8 hours. During the period, it needs to be stirred every 2 hours or so to make the pork taste even. When curing pork, it is necessary to prevent high temperature and sunlight explosion, but also to cover it to prevent flies, insect bites or dust pollution.

The fourth step is called sausage. First, soak the salt and dried sausage in warm water for about 20 minutes. After it is softened, wash the inside and outside, and then soak it in clear water for later use. It should be noted that the water temperature should not be too high, which will affect the strength of casing. Put the casing on the prepared funnel mouth or the nozzle of the preserved sausage machine from beginning to end, then exhaust, tie it, pour all diced meat together, release the casing from the mouth while filling the diced meat, tie the tail mouth after the whole casing is full, and finally divide it into knots of about 15 cm in length and small pieces.

Step 5: air drying. Hang the stuffed sausage in a ventilated place and let it dry naturally for about half a month. You can pinch it with your fingers until there is no obvious deformation. Be careful not to be exposed to the sun, otherwise it will make the taste of fat meat worse and the color of lean meat deeper.

The sixth step is to save. When storing, you need to pay attention to keep it clean, pack it in food bags, do not hang upside down at the mouth of the bag, reduce dust entry and breathe freely.

Formula and skill of curing sausage.

The first thing is to keep the ratio of fat meat to lean meat, which will make the sausage taste the best.

When choosing pork, you'd better buy front leg meat. The pork in this place is very chewy and so on. There is no need to add starch to make sausages, and they can be preserved for a long time if the preservation method is right. When processing raw sausages, they should be soaked in hot water first and then washed with warm water.

How to eat pickled sausage?

The way to eat sausages is simple, but there are many kinds. How to eat depends mainly on personal taste.

1. Many people choose to cook sausages directly and then eat them like this. They can also cut them into pieces before cooking, which makes them delicious dishes.

2. Because the sausage is salted in the curing process, the salt content is high, so you can put salt appropriately according to your personal taste when cooking.

3. Laiwu sausage is different from Guangdong sausage. It can be steamed directly when eaten raw or cooked in soup stock without other steps.

4, you can also eat with other vegetables, so that not only the vegetables will be very refreshing, but also the sausages will be very sweet. The taste is extraordinary.

5. It can also be used to barbecue or rinse hot pot, which can be roasted or rinsed. This tastes good.

6, this practice is suitable for some busy office workers, or some kitchen novices, cut sausages and put them in the rice cooker to cook with rice. Sausages and instant noodles are all good choices.