Complete recipe of Northeastern sausage

Northeastern sausage can be said to be a very famous food. In fact, in Northeast China, many families make sausages by themselves. It’s actually not that difficult to eat authentic Northeastern sausage. If you are not in the Northeast now and have no channels to buy authentic Northeastern stuffed sausages, then we will share the method of making Northeastern stuffed sausages below so that you can eat delicious Northeastern stuffed sausages at home.

Tools/Raw Materials

Pork intestines, pork hind leg meat

Bamboo tube

An old lady next door makes her own sausages at home every year. She asks the butcher for the pig intestines and she doesn't pay for them. Wash the pig small intestines and the pig casings with warm water!

Pork hind leg meat, about 5kg, with some fat and some lean, peeled, washed and drained

Cut the hind leg meat into slices. They should not be too thick or too big. The meat will be passed through the bamboo tube and stuffed into the intestines. Use this as a guide to determine the size.

The ingredients for 5kg of meat are: 150g salt, 200g fermented glutinous rice juice, 50g white wine, 4g five-spice powder, 5g pepper powder, 40g chili powder, 6g pepper powder, 10g each of MSG and sugar, appropriate amount of pig intestine casings, and 1 bamboo tube.

Add salt and white wine, mix well and marinate for about 10 minutes. Then add the fermented glutinous rice juice, five-spice powder, chili powder, Sichuan pepper powder, pepper powder, MSG and sugar and mix well with the pork and marinate.

Tie one end of the casing tightly with cotton thread and put the other end into a bamboo tube. Stir the pickled meat slices into the casing from the mouth of the tube until it is full.

While stuffing, use a needle to poke several small holes in the swollen casing to allow for exhaust and prevent the casing from bursting. Tie it with cotton thread after stuffing a section to divide it into sections of sausage.

Hang the stuffed sausages in a ventilated place to dry them, or you can smoke them with thatch, cypress buds and other materials after drying them.

Precautions

Sausages are usually made two months before the Spring Festival and can be used to entertain relatives and friends during the New Year!

If you don’t have a bamboo tube at home, you can use the mouth of a mineral water bottle to pour the meat in little by little.

Use a needle to poke several small holes in the inflated casing while filling to allow for air to escape and prevent the casing from bursting.