What is sausage made of?

Which part of the meat is suitable for sausage stuffing?

The most suitable pork for sausage stuffing is pork belly, and the most delicious part is the front shoulder, which is also commonly known as the "front elbow". You can also use the back shoulder or elbow joint, and the ratio of fat to thin is about 8: 2. Sausage is moderate in hardness, elastic, fresh and delicious.

If you don't choose the right meat, you can also fill sausages with 7 kg of lean pork and 3 kg of fat, but don't use pure lean meat, otherwise the taste will be hard and too much fat should not be used, otherwise the taste will be greasy and not delicious.

2

What intestines are used to fill sausages?

Pig small intestine is generally used.

Sausage casings can generally be divided into natural casings and artificial casings. Generally, natural casings are made of pig small intestine or sheep small intestine. Taking pig small intestine as an example, the preparation method is as follows:

1. Wash the pig's small intestine several times with running water to wash away the dirt and mucus on the intestinal surface.

2. Cut the small intestine into segments every 60 cm with scissors.

3. Hold one end of the pig's small intestine with both hands, keep it open, inject flowing water into the small intestine, and clean and remove the dirt in the small intestine.

4. Hold the edge of the small intestine opening with both hands, turn the opening outwards, and then pour the water into the turned interlayer.

5. With the help of the weight of running water, push the remaining small intestine to the middle, so that the small intestine can be turned over and the inner wall can be turned out while flushing.

6. Add 3 tablespoons of salt to the turned small intestine and knead it until the inner wall of the small intestine is free of dirt, then rinse it with flowing water.

7. Sprinkle a proper amount of flour on the pig's small intestine, fully knead the small intestine, remove the mucus and odor of the small intestine, and rinse it with flowing water. Then put the small intestine on the faucet, turn on the faucet for washing and cleaning, and repeat steps 4 and 5 to restore the small intestine to its original state.

8. Hold the opening of the small intestine with both hands again and knead it carefully to separate the epidermis from the inner layer.

9. Carefully tear off the separated epidermis and remove the white oil film and tendon on the small intestine. Be careful not to tear the small intestine during the operation.

10. Finally, turn the small intestine over so that the inner wall faces outwards, lay it flat on the chopping board, and remove the thick film on the inner wall of the casing with the edge of square chopsticks. At this time, you will find a milky transparent film left, which is the casing needed for sausage stuffing.

1 1, the casing should be soaked in warm water in advance, and it should not be soaked for too long, so as not to break easily when it is poured.

12, after intestinal irrigation, puncture a small hole around the needle to let water and air flow out by themselves.

13, hang the filled intestines with ropes, and then hang them in a ventilated place to dry.

three

How much salt is put in sausage 10 Jin of meat?

10 Jin of meat plus 3.5 salt.

Too much salt in sausage will not only lead to salty taste, but also be harmful to health after eating. For example, if pickled at home, it is advisable to use refined fine salt as much as possible, and the proportion should be controlled at 3%, but don't put too little salt, otherwise the sausage is not delicious enough, and the shelf life is short and it is easy to go moldy.

four

Tips on the proportion of homemade spiced sausage ingredients

Ingredients: pig forelegs (the best meat for sausage stuffing is pig forelegs, which is tender and plump), salt, pepper powder (fried pepper granules), sugar, five-spice powder, white wine and cooking wine. Sichuan friends like spicy food, you can add dried red pepper powder.

Formula ratio: sausage seasoning ratio is 10 kg meat plus 3.5 liang salt, 1 2 liang liquor, 2 liang cooking wine, half a catty sugar, 20g pepper, and other seasonings are added according to personal preference.

Exercise:

1. Wash pork and cut it into slightly thick strips. Rinse the casing with water and prepare the necessary seasoning.

2. Put the pork into a large container (washbasin or pot), add salt, chopped pepper, sugar, five-spice powder, white wine and cooking wine in turn, mix all the materials evenly by hand, put the delicious meat strips into the meat grinder, slowly pour them into the casing with an enema, and gently push the meat tightly along the casing by hand when pouring.

3. After filling, tie both ends of the casing tightly with cotton thread, then tie the sausage into the length you like with cotton thread, and finally poke the air in the casing with a needle, hang it in a ventilated and cool place for about 10 day, and air dry it.