How to fill your own sausages

How to fill your own sausages

Stuffed sausages have become a hot topic recently, with many people trying to make their own sausages at home. This article will combine the hot content on the Internet in the past 10 days to give you a detailed introduction to the steps, techniques and related data of filling sausages.

1. Basic steps for stuffing sausages

1.Prepare materials: Pork (fat to lean ratio 3:7), casings, salt, sugar, white wine, five-spice powder and other seasonings.

2.Processing Pork: Cut the pork into small pieces, add seasonings and marinate for 2 hours.

3.brewing: Put the casing on the sausage stuffer and slowly fill it with meat filling.

4.Sectioning: Use cotton thread to divide the sausage into small sections.

5.dry: Hang the sausages in a ventilated place to dry for 7-10 days.

2. Data related to hot topics and sausage stuffing on the Internet in the past 10 days

3. Things to note when stuffing sausages

1.Meat ratio: Fat to thin ratio of 3:7 is the traditional taste and can be adjusted according to preference.

2.Seasoning matching: The ratio of salt and sugar is 10:1. Liquor can sterilize and increase flavor.

3.Casing treatment: Soak in water for 30 minutes before use to remove salt.

4.Drying environment: Avoid direct sunlight, ventilated and dry.

4. Frequently Asked Questions about Stuffed Sausage

5. Recommended tools for stuffing sausages

1.Manual enema: Suitable for small batch production at home.

2.Electric sausage machine: High efficiency, suitable for mass production.

3.Casings: Natural pig casings are recommended for better taste.

Conclusion

Stuffing sausages is a fun at-home activity, and with the steps and tips above, you can easily make delicious sausages. Combined with the hotspot data of the entire network, I hope this article can provide you with a practical reference.