Homemade sausages

Method

1. 01

   Step 1

   Finished product photo.

   

2. 02

   Step 2

   Wash the pork leg meat thoroughly, with a fat-to-lean ratio of 2:8.

   

3. 03

   Step 3

   Cut the pork into small cubes about one centimeter in size.

   

4. 04

   Step 4

   Put it into a slightly larger bowl.

   

5. 05

   Step 5

   Peel and mince the ginger, then add it to the meat. Add salt, five-spice powder, white pepper powder, cooking wine, oyster sauce, and soy sauce, and stir clockwise.

   

6. 06

   Step 6

   Add sugar and ground black pepper and stir.

   

7. 07

   Step 7

   Add chili powder.

   

8. 08

   Step 8

   Add starch.

   

9. 09

   Step 9

   Continue stirring clockwise for ten minutes. While stirring, you can add small amounts of cooled boiled water to the meat in several batches.

   

10. 10

    Step 10

    Once the diced meat has developed a firm, sticky consistency, cover it and refrigerate for three to four hours.

    

11. 11

    Step 11

    Prepare cleaned pig intestines, a manual sausage stuffer, and thin string.

    

12. 12

    Step 12

    Pick up one end of the sausage casing and slip it onto the top of the enema kit.

    

13. 13

    Step 13

    Straighten the sausage casing, put it into the enema kit, leaving a small section of intestine exposed, and tie a knot at the end of the intestine with your hand.

    

14. 14

    Step 14

    Pack the marinated meat into a sausage stuffer.

    

15. 15

    Step 15

    Attach the screw cap to the enema kit and tighten it.

    

16. 16

    Step 16

    Pressing the top of the screw squeezes the meat into the casing.

    

17. 17

    Step 17

    When the meat in the sausage stuffer is squeezed out, more meat is added until all the cured meat is stuffed into the sausage casing.

    

18. 18

    Step 18

    Take out a section of sausage that has been filled and tie it tightly section by section with thin string, according to the appropriate size ratio.

    

19. 19

    Step 19

    Tie all the intestines into small sections.

    

20. 20

    Step 20

    Place the sausages in a cool, well-ventilated place to air dry for four or five days.

    

21. 21

    Step 21

    Wash the dried sausages, and after the water in the steamer boils and steam rises, place the sausages on the steamer rack.

    

22. 22

    Step 22

    Steam over high heat for 5 minutes, then reduce to medium-low heat and steam for another 35 minutes or so.

    

23. 23

    Step 23

    Steamed sausages can be pan-fried in a little oil for a more fragrant flavor, or they can be eaten right after steaming.

    

24. 24

    Step 24

    The sausages without artificial coloring have a great color and taste excellent. Most importantly, you can eat them with peace of mind.