Sausages are made by stuffing seasoned meat into small intestines of pigs or sheep (sometimes large intestines are used) and then drying them. Generally, sausages refer to pork sausages, which are produced all over the country. Famous ones include Ruyao sausage from Jiangsu, Yuntai sausage, Cantonese sausage, Guangwei sausage from Yibin, Sichuan, Zhaoyuan sausage from Shandong, Wuhan sausage, Liaoning sausage, Guizhou small sausage, Nan Chang from Jinan, Weifang sausage, Fenggansheng sausage from Zhengyanglou, and Jiangsu sausage, etc. According to flavors, there are five-spice sausages, rose sausages, spicy sausages, etc., each with its own characteristics. Sausages are smoked foods and contain a certain amount of nitrite.
(1) Tools and equipment configuration
1. Tools: meat grinder, meat mixer, sausage stuffing machine, string tying machine, cutting board, knives, fresh meat boxes or stainless steel trays.
2. Sausage stuffing meat: you can choose soft hind leg meat without skin and bone, soft front leg meat without skin, large pork belly without skin, and large pork loin with fat, etc. Stores can also purchase whole carcasses and cut them themselves.
3. Sausage seasonings: you can make them according to your own recipe.
4. Casings: use 6 or 7-way casings.
5. Consumables: casings, masks, disposable gloves, cotton thread.
(2) Sausage making process
1. Soak casings: soak casings in clean warm water for ten minutes before use. The water temperature should be controlled at 20-30 degrees Celsius. The water temperature should not be too high to avoid affecting the toughness of the casings.
2. Grind meat: grind the meat into meat paste. You can use a meat grinder to directly grind the meat into meat paste.
3. Add seasonings and stir: add seasonings according to customer taste requirements and use a meat mixer to stir the meat paste evenly.
4. Marinate: after stirring evenly, marinate the raw meat for no less than two hours to ensure that the seasonings are evenly absorbed and the taste is uniform. (You can use a vacuum tumbler for marinating or just let it stand.)
Special note:
① To prevent different flavors of sausages from mixing flavors during marination, mark the flavors with paper and stick them on the outside of the corresponding fresh meat boxes. Do not mix raw meat of different flavors in the same box for mixing or marinating.
② When stuffing sausages, arrange the production progress by flavor. Follow the first-in-first-out principle and stuff and fill the sausages in the order they were marinated to avoid repeated mixing of flavors.
5. Modify the meat grinder or meat cutter into a sausage stuffing machine: remove the grating and blades used for meat shaping and fix the stuffing tube on the machine. (If you choose a multi-functional fresh meat grinder, it can also be used for stuffing sausages.) For large-scale production, you can use a sausage stuffing machine with a string tying machine.
6. Release air: before boiling the stuffed sausages, you can prick a few holes in the sausages to prevent them from bursting during boiling.
7. Smoking: if you need smoked sausages, you can use a smoking oven to give the sausages a smoked flavor. The machine itself also has a steaming function and can directly steam the sausages.
Tips:
① During the stuffing process, control the speed of the meat evenly and steadily to ensure that the meat is evenly and tightly stuffed, making the sausages plump and avoiding empty skins after drying.
② When stuffing, make sure the sausages are placed in a single direction and coiled in the tray to avoid cracking due to twisting.
③ If the casing is damaged, cut it off from the damaged part and tie it up. Put the spilled meat back into the machine for stuffing.
④ If the meat is not evenly stuffed during the stuffing process, stop the machine in time and evenly spread the stuffed sausages by hand to ensure the quality of stuffing.
8. Cut into sections: cut the stuffed sausages into 10-15 cm sections. You can tie the sections with cotton thread or just twist them twice. If the customer takes the sausages away directly without drying them in the store, you can give the customer cotton thread for them to tie the sections at home.
You can also choose a sausage string tying machine to tie the cotton thread. There are manual, fully automatic, and semi-automatic string tying machines.
9. Drying: hang the stuffed sausages in a well-ventilated area for drying.
Drying precautions:
- The sausages should be hung in a well-ventilated area to dry.
- During drying, avoid direct sunlight and high humidity to prevent mold growth.
- Regularly check the sausages during drying to ensure they are drying evenly and to prevent spoilage.
① The sausages that have been stuffed should be hung at the ventilation outlet and air-dried naturally. They should not be exposed to direct sunlight or placed in a room with heating.
② There should be a 5-10 cm gap between each sausage, front and back, to prevent air blockage due to squeezing and the sausages from becoming sticky and spoiling.
③ After hanging the sausages for 24 hours, use bamboo or toothpicks to prick holes for air release, to remove excess air inside the sausages and prevent uneven drying and spoilage due to insufficient air circulation.
④ Turn the sausages over once after 1-2 days of air-drying to ensure even drying on all sides.
⑤ When air-drying outdoors, to prevent cats, dogs and other animals, cover the sausage rack with a protective net.
⑥ Pay attention to the air-drying time. The length of air-drying time is related to the fat and lean ratio of the raw meat. Generally, it should be air-dried for at least 15 days. Then, steam and cook a section for tasting. If the taste is good, you can store them in the refrigerator's fresh-keeping compartment.
(1) Tools and equipment configuration
1. Tools: meat grinder, meat mixer, sausage stuffing machine, string tying machine, cutting board, knives, fresh meat boxes or stainless steel trays.
2. Sausage stuffing meat: you can choose soft hind leg meat without skin and bone, soft front leg meat without skin, large pork belly without skin, and large pork loin with fat, etc. Stores can also purchase whole carcasses and cut them themselves.
3. Sausage seasonings: you can make them according to your own recipe.
4. Casings: use 6 or 7-way casings.
5. Consumables: casings, masks, disposable gloves, cotton thread.
(2) Sausage making process
1. Soak casings: soak casings in clean warm water for ten minutes before use. The water temperature should be controlled at 20-30 degrees Celsius. The water temperature should not be too high to avoid affecting the toughness of the casings.
2. Grind meat: grind the meat into meat paste. You can use a meat grinder to directly grind the meat into meat paste.
3. Add seasonings and stir: add seasonings according to customer taste requirements and use a meat mixer to stir the meat paste evenly.
4. Marinate: after stirring evenly, marinate the raw meat for no less than two hours to ensure that the seasonings are evenly absorbed and the taste is uniform. (You can use a vacuum tumbler for marinating or just let it stand.)
Special note:
① To prevent different flavors of sausages from mixing flavors during marination, mark the flavors with paper and stick them on the outside of the corresponding fresh meat boxes. Do not mix raw meat of different flavors in the same box for mixing or marinating.
② When stuffing sausages, arrange the production progress by flavor. Follow the first-in-first-out principle and stuff and fill the sausages in the order they were marinated to avoid repeated mixing of flavors.
5. Modify the meat grinder or meat cutter into a sausage stuffing machine: remove the grating and blades used for meat shaping and fix the stuffing tube on the machine. (If you choose a multi-functional fresh meat grinder, it can also be used for stuffing sausages.) For large-scale production, you can use a sausage stuffing machine with a string tying machine.
6. Release air: before boiling the stuffed sausages, you can prick a few holes in the sausages to prevent them from bursting during boiling.
7. Smoking: if you need smoked sausages, you can use a smoking oven to give the sausages a smoked flavor. The machine itself also has a steaming function and can directly steam the sausages.
Tips:
① During the stuffing process, control the speed of the meat evenly and steadily to ensure that the meat is evenly and tightly stuffed, making the sausages plump and avoiding empty skins after drying.
② When stuffing, make sure the sausages are placed in a single direction and coiled in the tray to avoid cracking due to twisting.
③ If the casing is damaged, cut it off from the damaged part and tie it up. Put the spilled meat back into the machine for stuffing.
④ If the meat is not evenly stuffed during the stuffing process, stop the machine in time and evenly spread the stuffed sausages by hand to ensure the quality of stuffing.
8. Cut into sections: cut the stuffed sausages into 10-15 cm sections. You can tie the sections with cotton thread or just twist them twice. If the customer takes the sausages away directly without drying them in the store, you can give the customer cotton thread for them to tie the sections at home.
You can also choose a sausage string tying machine to tie the cotton thread. There are manual, fully automatic, and semi-automatic string tying machines.
9. Drying: hang the stuffed sausages in a well-ventilated area for drying.
Drying precautions:
- The sausages should be hung in a well-ventilated area to dry.
- During drying, avoid direct sunlight and high humidity to prevent mold growth.
- Regularly check the sausages during drying to ensure they are drying evenly and to prevent spoilage.
① The sausages that have been stuffed should be hung at the ventilation outlet and air-dried naturally. They should not be exposed to direct sunlight or placed in a room with heating.
② There should be a 5-10 cm gap between each sausage, front and back, to prevent air blockage due to squeezing and the sausages from becoming sticky and spoiling.
③ After hanging the sausages for 24 hours, use bamboo or toothpicks to prick holes for air release, to remove excess air inside the sausages and prevent uneven drying and spoilage due to insufficient air circulation.
④ Turn the sausages over once after 1-2 days of air-drying to ensure even drying on all sides.
⑤ When air-drying outdoors, to prevent cats, dogs and other animals, cover the sausage rack with a protective net.
⑥ Pay attention to the air-drying time. The length of air-drying time is related to the fat and lean ratio of the raw meat. Generally, it should be air-dried for at least 15 days. Then, steam and cook a section for tasting. If the taste is good, you can store them in the refrigerator's fresh-keeping compartment.
