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Attachment: Sausage preparation method: (For reference only)
Lean pork: 750 grams, fatty pork: 250 grams, sugar: 100 grams, salt: 40 grams, glucose: 20 grams, baijiu: 100 grams, intestinal coating: 50 grams, appropriate amount of ginger powder (juice), monosodium glutamate, and five-spice powder.
1. Wash the meat, dry the surface, and cut it into pieces the size of broad beans. Cut the fat into the same size pieces and mix them evenly with the lean meat.
2. Add seasonings such as sugar, salt, baijiu, monosodium glutamate, ginger powder, and five-spice powder to the meat and mix evenly.
3. Soak the gutting film in warm water until soft, then wash it clean. Tie one end of the gutting film with a white string (to seal it). Put the other end on the cleaned funnel mouth, then place the seasoned meat pieces into the funnel and slowly fill it with the gutting film.
4. Gently push the meat piece from the lining entrance to the lower end of the lining with your hand; it’s better to apply slightly more pressure. However, avoid excessive force to prevent tearing the lining. Continue until the meat is fully filled. If any lining remains, cut it off with clean scissors, dry it, and reuse it next time.
5. Use a sterilized needle (a large household sewing needle is sufficient) to puncture the filled sausage (i.e., make small holes in the casing to remove air and moisture from the sausage, ensuring no bubbles or water droplets remain inside), then press the meat inside tightly. Then, tie each section with a clean thin thread at intervals of about 15 centimeters. Hang it in a well-ventilated place until it dries and becomes hard; remove the tying thread from each section before storing.
Production Tips:
1. The thickness of the sausage flavor can be adjusted according to individual preferences. However, the seasoning must include baijiu and ginger powder (juice).
2. Adding a little glucose when making sausages can give the pickled sausages a red color, enhancing their visual appeal.
3. Sausages can be stored for a long time.
Usage Instructions:
Steaming, slicing, and stir-frying are all available.
Update time：20260905221519
