Here's a general sausage recipe and how to make it:
Ingredients: Ground pork: 1 kg.
Pork fat (or pork rind): 300 grams.
Salt: 15 grams.
Sugar: 10 grams.
Spices (e.g. garlic powder, onion powder, pepper, etc.): to taste.
Casings (natural or synthetic): to appropriate amounts.
Water: To taste.
Production Steps:1Preparation:
Cut the ground pork and pork fat (or skin) into small pieces for later use.
Prepare the casing, and if you are using a dry casing, you need to soak it in warm water for a while in advance to soften.
2.Mixed Ingredients:
Place ground pork, pork fat (or pork rind) in a large container.
Add salt, sugar and spices to the container. You can adjust it to your personal tastes and preferences.
Mix all the ingredients well by hand to ensure that the seasoning is evenly distributed in the ground meat and fat.
3.Chop the mixture:
Pour the mixed minced meat into the container of a blender (or use a meat chopper) and chop until a delicate mincing is obtained. This step helps the meat filling to bond together better and improves the texture of the meat.
4.Stuffed sausages:
Fill the minced meat into a sausage-filled container or filling machine.
Tie or tie one end of the casing tightly (if a casing is used).
Slowly squeeze the minced meat into the casing while gently pressing with your hands to help remove air bubbles and ensure an even filling.
5.Cut sausages:
Using scissors or a kitchen knife, cut the filled sausages to the right length according to personal preference and needs.
6.Cooking:
Cook the cut sausages in boiling water or use other cooking methods such as roasting, pan-frying, frying, etc., until the sausages are cooked through.
Precautions: Before making sausages, make sure all tools and containers are clean and hygienic.
During the production process, pay attention to food safety and hygiene to avoid cross-contamination.
If necessary, the ingredients and seasoning recipes can be adjusted according to personal tastes and preferences.
If you don't have a filler or enema, you can squeeze the minced meat into the casing by hand and use tools like slender wooden sticks to help compact and remove air bubbles.
Please note that the above methods are general sausage preparation methods and may vary depending on geography and personal preference. During the production process, it is recommended to refer to and follow local food safety regulations and hygiene standards.