As the saying goes: autumn wind, eat bacon. Southerners' sausages, such as bacon and sausages, have been cooked since autumn. Generally speaking, there are two manufacturing methods, one is smoking and the other is drying. The sausages of northerners are made in winter, only sausages are made. We call it sausage, not only with different names, but also with different ways and tastes. The southern taste is mainly sweet, while the northern taste is mainly salty, each with its own advantages and delicious taste. Which flavor do you like?

Every winter, sausages are hung at the door of every butcher shop and on the windowsill of every household. Look around, you will feel that you have entered the sausage world. Bian Xiao, a native of Shandong, mainly eats dried sausages. Most smokers are not used to it, but I always eat it, which is my favorite. As a foodie, as long as I want to eat something, I will learn to do it, in addition to saving money and being cleaner. Today, I will share with you the secret recipe and making process of sausage. The sausage made is super delicious, which is 100 times more delicious than the one sold.

The price of meat is too high this year, and the number of people making sausages is obviously much less. My family made 30 kg last year, so let's make 10 kg this year. A family of three can eat for a winter. First of all, sausage should be filled with fat and thin meat. Too much fat is too greasy and too much lean meat is not fragrant. I am made of pork belly and plum blossom, which are fat and thin, fragrant but not greasy. This combination is the most perfect.

Then the meat I bought was cold meat, unlike the meat sold in general butcher shops and markets, which had a strong fishy smell and a slight odor. This is the difference between cold meat and ordinary meat. I buy meat from this butcher shop every year, and my regular customers give me affordable prices. A catty of pork belly is 27 yuan, and a catty of plum blossom is 32, which is the same as the price of ordinary meat. How much is the local pork?

First, clean the meat and control the moisture, and then cut it into pieces of about 1 cm. The biggest difference between homemade sausage and selling sausage is that it is cut. The butcher minced it directly with a meat grinder. Hand-cut pieces taste much better than those made by meat grinder. The most delicious and soulful way of any food is the most traditional handmade.

There is a sausage shop in the morning market, which is the hottest business because its sausages are all cut by hand. Because the boss cuts too much meat, the hands with knives have thick calluses. If you want to eat good sausages, you have to cook them yourself. Everyone can cut pork, and the important secret is to add seasoning to sausage, which is also the key to sausage delicious. Everyone must remember that it can be used every year.

Sausage seasoning secret recipe: edible salt 46g, monosodium glutamate 60g, sugar 150g, soy sauce 350g, liquor 150g (must be high-alcohol liquor with a degree of 50+) and thirteen spices 45g. This is the seasoning ratio of 10 kg meat. It is better to increase the grams of seasoning according to the kilograms of meat.

Pour all the seasonings into the meat, grab them evenly by hand, grab them for a while, and let the seasonings taste evenly. Picking well and curing 1 hour before making sausages. I bought casing at the butcher's. 1 yuan one meter, 10 Jin of meat 10 meter is enough, that is, 10 yuan. When you buy a casing home, you should first use water to make the air inside less, and then fill the casing with meat. First, tie a knot at one end of the sleeve. Bian Xiao's enema is made of mineral water bottles. Cutting the bottle in half is the most primitive enema. Put the bottle mouth into the other end of the casing, put the meat into the bottle, and press down with the thick end of chopsticks, so that the meat will enter the casing.

There is a lot of meat in the casing, so you can quickly fill a casing by touching it down with your hand while filling the meat. It will be faster if there is a small enema at home. If not, mineral water bottles are the most convenient.

Fill one sleeve and tie a knot at the other end. Be sure to tie it tightly, so as not to scatter when drying, and the sausage will be invalid. How does a complete sausage become a small sausage? There is a trick. First look at the total length of the sausage, then cut it into sections according to the length you want, tie the sausage around it, and then it will become one by one.

There is the last and most important step in making sausages. Look where there are white bubbles in the sausage. Punch a small hole with a needle and press it again, and the bubbles will come out, so that the dried sausage will not be uneven and will not spread when cutting, because air will enter when making sausages by hand.

This is the finished product drawing. Sausages in the north are mainly salty, and soy sauce is added, so the color will naturally turn black, unlike those in the south, which are basically red. This is our local specialty and will be exported abroad.

When I live in a building, I put it in a ventilated place to dry. I put it on the balcony and I can eat it for a week. The longer I bask in it, the longer it lasts. It's as simple as making sausages at home. I told you all the secret recipes. Let's do it quickly.