How to make sweet sausage? Super detailed recipe sharing

Sausages are a very special kind of food. They can be eaten steamed, fried or even stewed. They have a relatively long shelf life and are easy to store. Of course, there are many ways to make sausages. The most common ones are spicy sausages, original sausages and sweet sausages. Different methods have different tastes. Today I will teach you how to make a sweet sausage. It is relatively simple and has a sweet taste, so many children also like it.

Sweet sausage

Ingredients: 5000 grams of pork

Accessories: 200g strong liquor, 5g pepper, 250g sugar, 100g salt, 200g soy sauce, appropriate amount of casing

step:

1. Prepare a piece of pork front tip, wash and peel it (generally the front tip is fatter, so you should buy a leaner one. I think the meat of the front tip is more tender, so I like to use it. If you can't find a suitable one, you can buy the hind tip).

2. Cut the pork into strips or slices (I don’t have the patience to cut it into strips) and put it in a larger bowl, I use a steamer.

3. Add 250 grams of white sugar.

4. Add 100 grams of salt.

5. Add pepper to taste.

200 grams of 6.56-degree Erguotou.

7. 200 grams of light soy sauce.

8. Mix the pork with your hands and marinate overnight.

9. Soak the pig casings in cold water for a while, use a water pipe to fill the casings with water, wash them several times, then put the casings on the funnel and tie a knot at the bottom.

10. Hold the funnel with your left hand and stuff the meat into it with your right hand (the hand holding the funnel should also hold the excess casing and push it down with the meat stuffed in, do not put it all in at once).

11. Fill a sausage casing with pork and lay it flat.

12. Use a needle to find where there is air. Poke it where you see air, then pull the meat on top down to make the inside of the sausage tighter, but don't use too much force to prevent the casing from bursting. Then use a rope to divide the sausage into several sections and tie them up.

13. After filling, add some clean water to wash the intestines and hang them on the clothes rack.

14. Hang it outside the window to dry.

Check on the 15th and 11th days. Don’t let it dry too much, otherwise the sausage will become tough. If you think they are all dried, you can put them in a paper box in a cool place, or outdoors in winter.

16. Put the dried intestines in water and boil them for 25 minutes (you can also steam them, it depends on your personal preference). After the cooked intestines cool down, slice them and eat.