Sausage stuffing can be black sesame or white sesame, but it must be cooked sesame. The dosage does not need too much, mainly to enhance the fragrance. Specific practices are as follows:

Wash the casing several times, wash off the salt on the surface and soak it in wine for at least 30 minutes, which can make the casing cleaner and reduce the fishy smell. Peel the front leg meat (3/7 fat and thin) (65,438+00 kg after peeling), cut it into small pieces, clean it, and be sure to dry the water after cleaning. Raw pork goes bad easily. Slice lean meat and cut fat into small strips.

Add salt, sesame, sugar, white wine, pepper noodles, pepper powder and other ingredients. Add meat, then put on disposable gloves, fully grasp and marinate for more than half an hour. Began to fill sausages with enema sent by online casing. After filling, tie the sausage into small pieces with cotton thread for drying later.

Blanch the sausage in hot water for ten seconds (this step is to completely remove the dirt on the surface), then puncture some small holes in the sausage with a toothpick or needle to deflate. Finally, hang the sausage under the eaves or in the balcony window to dry.

You need to pay attention to stuffed sausages:

First, you must put a lot of white wine or cooking wine in sausage.

When filling sausages, put a lot of white wine or cooking wine into the meat of sausages to sterilize and deodorize. Before filling sausage, the meat must be washed and drained before filling, otherwise the filled sausage will not be kept and will stink before air drying.

Second, when filling sausages, you must add the meat in advance and mix well.

When filling sausages, be sure to cut the meat into pieces of different sizes in advance, and then add the ingredients in advance and mix well. Pay attention to weighing when adding materials, and generally pay attention to how much meat to add. For example, five kilograms of meat may have one-fifth of the ingredients, and it needs to be properly matched to make sausages delicious.

Third, the casing must be cleaned and kept moist when filling sausages.

Casings used when filling sausages must be cleaned. In general, it is best to soak the cleaned casing in water, because once the casing is dry, it cannot be successfully filled with sausages. Make sure the sausage casing is clean and smooth. When filling sausages, you usually tie a knot every 20 cm or so, so that sausages are made one after another.