1. Prepare raw materials
Three-part fat and seven-part lean pork 500g, appropriate amount of sweet potato starch, salt, soy sauce, sugar, pepper, pepper water, two casings and two eggs.
Two. production process
1. Twist the pork into meat stuffing, then chop the ginger into Jiang Mo and mix it into the pork. Soak the green onions in the onion water, then add a proper amount of soy sauce, oil consumption, sugar, pepper, sweet potato starch and salt into the meat stuffing, and then add the onion water and pepper water and stir well. Then wrap the plastic wrap and put it in the refrigerator for two hours to facilitate the taste.
2. Wash and dry the casing, and then evenly apply edible oil on the inside of the casing to facilitate insertion into the funnel. Insert one end of the casing into the funnel, tie the other end tightly, and then pour the prepared meat stuffing along the casing. After pouring the meat stuffing, tie the casing with cotton thread every 15cm, seal all cans, and then tie a few small holes in each section with a toothpick. Vent the gas inside.
3. Hang the sausage on the hanger on the balcony to dry 12 hours, which can make the skin more brittle.
4. Put the dried sausage directly into the steamer, which can be steamed in half an hour in college or put into the oven. Adjust the temperature to about 220 degrees and bake for about 20 minutes before eating.
The above is a simple version of the family sausage introduced by Bian Xiao. The sausage made by our family does not add any additives, and the production method is very simple, which is especially suitable for babies and the elderly at home. Friends who want to make this kind of sausage should let their families share your delicious food.