I. Material Preparation
1. Pork
It is best to choose pork with a good balance of fat and lean meat, such as pork belly with a ratio of 30% fat to 70% lean meat or 20% fat to 80% lean meat. Generally, it is recommended to use fresh pork with firm texture for better taste. For making 5 kilograms of sausage, about 5 kilograms of pork is needed.
2. Casings
Natural casings (such as pig or sheep small intestines) or artificial casings can be used. Natural casings offer better taste and elasticity but are more difficult to handle; artificial casings are more convenient and have more uniform specifications. The amount of casings to purchase should be determined based on the amount of pork and the thickness of the casings. Generally, about 2-3 meters of casings are needed for 5 kilograms of pork.
3. Seasonings
Salt: The most basic seasoning, used for flavoring and preservation. About 100-120 grams of salt is needed for every 5 kilograms of pork.
Sugar: Adds sweetness and enriches the flavor of the sausage. The amount is approximately 50-80 grams.
White spirit: Helps remove fishy smell and enhance aroma. Generally, high-proof white spirit (52°-60°) is used, with about 50-100 milliliters.
Sichuan pepper powder: About 10-15 grams, which can be adjusted according to personal taste, giving the sausage a unique numbing flavor.
Chili powder: If you like spicy sausage, add an appropriate amount of chili powder, about 10-30 grams.
Five-spice powder or Thirteen-spice powder: About 10-20 grams, giving the sausage a rich aroma.
Light soy sauce: About 50-80 milliliters, used to enhance the freshness.
Dark soy sauce: About 30-50 milliliters, mainly for coloring, making the sausage more appealing in appearance.
II. Preparation Steps
1. Prepare the pork
Wash the pork thoroughly and cut it into small pieces or thin slices. If cut into small pieces, each piece should be about 1-2 centimeters in size; if cut into thin slices, the thickness should be around 0.3-0.5 centimeters. The size and shape of the pork pieces will affect the taste and appearance of the sausage.
Place the cut pork in a large container, such as a stainless steel basin.
2. Prepare the marinade
In another container, mix the salt, sugar, white spirit, Sichuan pepper powder, chili powder, five-spice powder or thirteen-spice powder, light soy sauce, and dark soy sauce evenly to make the marinade. First, mix the solid seasonings like salt and sugar, then add the liquid seasonings and stir well.
3. Marinate the pork
Pour the prepared marinade into the container with the pork and stir thoroughly by hand to ensure that each piece of pork is evenly coated with the marinade. During the stirring process, you can gently massage the pork to help it absorb the marinade better. Then, seal the container with plastic wrap or a lid and place it in the refrigerator's cold storage compartment for marinating. The marinating time is generally 12-24 hours, allowing the pork to fully absorb the flavor of the marinade.
4. Prepare the casings
If using natural casings, they need to be cleaned first. Soak the casings in clean water for 30-60 minutes to soften them. Then, rinse the inside and outside of the casings with running water to remove impurities and odors. Artificial casings are usually cleaner and only need to be rinsed with clean water before use.
5. Stuff the casings
After the pork is marinated, use a sausage stuffing tool to stuff it into the casings. You can use a manual or electric sausage stuffer. If using a manual stuffer, first attach the casing to the outlet of the stuffer, then gradually feed the marinated pork into the feed port of the stuffer and use the push rod to push the pork into the casing. During the stuffing process, pay attention to the fullness of the casing, do not stuff it too full to avoid bursting, and try to avoid air in the casing.
6. Cut and puncture the sausages
After stuffing, cut the sausages into sections as needed, with each section about 10-20 centimeters in length. Tie each section with cotton thread.
Use a toothpick or needle to make some small holes in the sausages to allow the air inside to escape, preventing the sausages from bursting during drying or cooking.
7. Dry or dehydrate
The sausages can be dried or dehydrated. If drying, hang the sausages in a well-ventilated area with moderate sunlight. The drying time usually takes about 7 to 10 days, with the exact duration depending on the weather and the degree of sausage drying. During the drying process, it is important to monitor the condition of the sausages to prevent them from getting wet or contaminated. For drying, a specialized food dehydrator can be used, with the temperature set at around 50 to 60 degrees Celsius, and the drying process lasting approximately 4 to 6 days. Attention should also be paid to the condition of the sausages during the drying process, and the temperature and ventilation should be adjusted as needed.
8. Storage and Consumption
After drying or dehydrating, the sausages can be stored in the freezer compartment of the refrigerator and can be kept for several months.
When consuming, the sausages can be steamed, boiled or fried. Steamed sausages have a tender texture, boiled sausages have a rich flavor, and fried sausages have a crispy skin.
1. Pork
It is best to choose pork with a good balance of fat and lean meat, such as pork belly with a ratio of 30% fat to 70% lean meat or 20% fat to 80% lean meat. Generally, it is recommended to use fresh pork with firm texture for better taste. For making 5 kilograms of sausage, about 5 kilograms of pork is needed.
2. Casings
Natural casings (such as pig or sheep small intestines) or artificial casings can be used. Natural casings offer better taste and elasticity but are more difficult to handle; artificial casings are more convenient and have more uniform specifications. The amount of casings to purchase should be determined based on the amount of pork and the thickness of the casings. Generally, about 2-3 meters of casings are needed for 5 kilograms of pork.
3. Seasonings
Salt: The most basic seasoning, used for flavoring and preservation. About 100-120 grams of salt is needed for every 5 kilograms of pork.
Sugar: Adds sweetness and enriches the flavor of the sausage. The amount is approximately 50-80 grams.
White spirit: Helps remove fishy smell and enhance aroma. Generally, high-proof white spirit (52°-60°) is used, with about 50-100 milliliters.
Sichuan pepper powder: About 10-15 grams, which can be adjusted according to personal taste, giving the sausage a unique numbing flavor.
Chili powder: If you like spicy sausage, add an appropriate amount of chili powder, about 10-30 grams.
Five-spice powder or Thirteen-spice powder: About 10-20 grams, giving the sausage a rich aroma.
Light soy sauce: About 50-80 milliliters, used to enhance the freshness.
Dark soy sauce: About 30-50 milliliters, mainly for coloring, making the sausage more appealing in appearance.
II. Preparation Steps
1. Prepare the pork
Wash the pork thoroughly and cut it into small pieces or thin slices. If cut into small pieces, each piece should be about 1-2 centimeters in size; if cut into thin slices, the thickness should be around 0.3-0.5 centimeters. The size and shape of the pork pieces will affect the taste and appearance of the sausage.
Place the cut pork in a large container, such as a stainless steel basin.
2. Prepare the marinade
In another container, mix the salt, sugar, white spirit, Sichuan pepper powder, chili powder, five-spice powder or thirteen-spice powder, light soy sauce, and dark soy sauce evenly to make the marinade. First, mix the solid seasonings like salt and sugar, then add the liquid seasonings and stir well.
3. Marinate the pork
Pour the prepared marinade into the container with the pork and stir thoroughly by hand to ensure that each piece of pork is evenly coated with the marinade. During the stirring process, you can gently massage the pork to help it absorb the marinade better. Then, seal the container with plastic wrap or a lid and place it in the refrigerator's cold storage compartment for marinating. The marinating time is generally 12-24 hours, allowing the pork to fully absorb the flavor of the marinade.
4. Prepare the casings
If using natural casings, they need to be cleaned first. Soak the casings in clean water for 30-60 minutes to soften them. Then, rinse the inside and outside of the casings with running water to remove impurities and odors. Artificial casings are usually cleaner and only need to be rinsed with clean water before use.
5. Stuff the casings
After the pork is marinated, use a sausage stuffing tool to stuff it into the casings. You can use a manual or electric sausage stuffer. If using a manual stuffer, first attach the casing to the outlet of the stuffer, then gradually feed the marinated pork into the feed port of the stuffer and use the push rod to push the pork into the casing. During the stuffing process, pay attention to the fullness of the casing, do not stuff it too full to avoid bursting, and try to avoid air in the casing.
6. Cut and puncture the sausages
After stuffing, cut the sausages into sections as needed, with each section about 10-20 centimeters in length. Tie each section with cotton thread.
Use a toothpick or needle to make some small holes in the sausages to allow the air inside to escape, preventing the sausages from bursting during drying or cooking.
7. Dry or dehydrate
The sausages can be dried or dehydrated. If drying, hang the sausages in a well-ventilated area with moderate sunlight. The drying time usually takes about 7 to 10 days, with the exact duration depending on the weather and the degree of sausage drying. During the drying process, it is important to monitor the condition of the sausages to prevent them from getting wet or contaminated. For drying, a specialized food dehydrator can be used, with the temperature set at around 50 to 60 degrees Celsius, and the drying process lasting approximately 4 to 6 days. Attention should also be paid to the condition of the sausages during the drying process, and the temperature and ventilation should be adjusted as needed.
8. Storage and Consumption
After drying or dehydrating, the sausages can be stored in the freezer compartment of the refrigerator and can be kept for several months.
When consuming, the sausages can be steamed, boiled or fried. Steamed sausages have a tender texture, boiled sausages have a rich flavor, and fried sausages have a crispy skin.
