Sausage is a kind of cured food, which is a common food in southern regions such as
Jiangsu, Zhejiang, Sichuan and Guangdong in China. The traditional sausage is a
casing made of pork infused with animal intestines.
It is then made by natural air drying, but now the sausages and casings produced
in factories are mostly made artificially, and are dried with hot air to improve
production efficiency. Sausage can not only be eaten alone,
it is also an ingredient for making a variety of Cantonese food.
Procedure
1) Clean the pork and dry it with paper towels. Cut the meat into
small cubes. This is slower, but the sausages will taste good. Ground
meat is faster, but the texture of the sausage is not as good.
2) Cured meat: Salt (10g), Sugar (100g), Fermented Beand Curd (4),
Pepper (1 tsp), Liquor (100 g), Soy Sauce (2 tbsp), mix well,
cover with plastic wrap and marinate for 4 hours or overnight.
3) Fill sausages, not loose or tight, often adjust the tightness by hand,
if it is too tight, it will break. If there is an air pocket, pierce it with
a bamboo stick. Divide it into sections every 15 centimeters, and use cotton
strings to tie them.
4) After filling is completed, use needles to pierce both sides of the sausages.
5) Several methods of drying sausages: A) if outside is around 18 degrees C
dry them outside for 10-14 days. B) When the heating is turned on indoors and
it is dry, hang them about 7 days. C) Use Air Dry Machine: 158F (70C), bake
for about 18 hr. Turn it once in the middle.
6) How to judge that the sausage is dry: the outside wrinkles,
inside tend to be hard.
7) Because there is no preservatives in sausages, for long-term storage,
place them in the freezer.
臘腸是一種臘味食品，是中國江浙、四川及廣東等南方地區常見的食物。傳統的臘腸是以豬肉注入利用動物腸臟製作的腸衣，
再天然風乾製成，但現在工廠生產的臘腸，腸衣多以人工方法製造，並以熱風乾燥來提高生產效率。臘腸不但可單獨食用，
也是製作多種粵式食品的食材。
程序
1)豬肉清洗用廚房紙抹乾,切肉丁.切肉臘腸口感好.絞
肉效率高但口感差.
2) 醃肉: 鹽10克, 糖100克, 南乳4塊, 胡椒粉1茶匙, 高度白酒
100克, 生抽4湯匙, 拌勻, 蓋上保鮮膜醃4小時以上或過夜.
3) 用灌腸器灌腸,不鬆不緊, 經常用手調整松緊, 太緊會
爆腸, 發現有氣頂, 要同竹簽穿刺排氣, 每15公分為一段, 用棉
繩結扎.
4)全部灌腸完成後, 再用針或竹簽向臘腸上下疏落地刺一些
小孔以利排氣.
5)晾晒及風乾有下列幾種方法: A)秋冬宜在18度C左右
室外晾晒, 需時10-14天, B)北美洲秋冬季室內開暖氣時,
室內很乾燥, 可在室內風乾, 需時約7天. C)使用風乾
機: 158F(70C), 大約烘18小時. 中途要返面一次.
6)怎樣判斷臘腸乾透: 表裏起趨內部變硬.
7)收藏: 因為我們的臘腸沒有使用防腐劑. 長期保存應放入冷
凍櫃
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