How to prepare homemade sausage seasoning

1. Star anise: Star anise is fragrant, which can remove the fishy smell of pork and greatly enhance the flavor of meat. It is an essential spice for sausages.

2. Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae has fragrance, which mainly plays the role of enhancing fragrance and taste, and also neutralizes the smell of spices and ingredients. In any formula, spices are essential.

3. Zanthoxylum bungeanum: Zanthoxylum bungeanum has a fragrance. Zanthoxylum bungeanum can remove the odor in the ingredients and increase the fragrance. It's best for sausage (it can't be put until it's fried).

4. Cinnamon: Cinnamon smells fragrant, which can remove fishy smell to relieve boredom, increase the fragrance of sausage, and has a little effect of relieving boredom, which is very suitable for being put into sausage.

5. Cardamom: Cardamom is fragrant and tastes spicy. Because cardamom has a very good effect of removing fishy smell and relieving boredom, it can also increase the flavor of ingredients, so it will exist in many recipes and is an essential spice for making sausages.

sausage

Ingredients: 5 kg of pork belly, 3.5 g of cooked tangerine peel, 3 g of star anise, 2.5 g of cinnamon, 0.5 g of 65438+ cardamom, 7 g of cooked pepper powder, 25 g of ginger, 75 g of sugar, 75 g of salt, 75 ml of white wine, 0/5 g of Chili powder/kloc-and 5 g of chicken essence.

Exercise:

1. Wash the pork belly first, drain the water, and then cut it into small particles for later use.

2. Put all the above ingredients into the pork granules, stir them evenly, and marinate for 10 minutes for later use.

3. Put the mixed pork into the prepared pig intestines, and be sure to tie it tightly when you put it. After the sausage is dried in the shade for 7 days, punch some holes in the surface of the sausage with a toothpick, and then take it to the sun for 3-5 days to eat.

sausage

Precautions:

1. After the sausage is cooked, don't take it directly to the sun to dry. We need to dry in the shade for 7 days, so that the sausage surface is dry and the meat is marinated before drying. If dried directly, the sausage will break.

When drying sausages, we need to make some holes in them. This step can prevent the sausage from shrinking due to gas loss without affecting its appearance.