Make homemade sausages at home.Sausagesare a guarantee of healthy and delicious food, but all kinds of dodgy foods are now popping up in the market, making people worry about the safety of their food.The sausages on sale nowadays often use pork bellyand artificial additives to improve taste and appearance.But the tasty and appetizing flavor of sausages is too tempting!

Less than a month until Spring Festival, do you still have the tradition of making sausages at home?

As a child, every winter made me especially happy, thinking about the pickled vegetables in the sour jarand fermented beans.The scent of soy sauce and preserved garlic permeates my thoughts.Not only are there mom-made flavors to keep the house warm, but also the time feels more charming when you have food in front of you.

Leaving behind separation and distant memories, because delicious foods appear one after another at home, and people who left for work gradually return….

Today's special recipe is an easy-to-follow sausage-making guide, fully warm-hearted!

DIY Sausages with Zero Failure

People are often worried about not being able to find sausage casings when making them at home. You can buy from the meat stall in traditional markets, try several stores if one doesn't have it or pre-order and collect.

If you plan to buy pork from a traditional market, go early as there's no refrigeration. The earlier you shop, the fresher and safer the product will be. Choose red-pigmented pork with an inspection mark, and stalls that provide a certificate for fresh meat slaughtered on the same day.Alcohol in seasoning can also usesorghumwine or rice wine as alternatives, but sorghum wine gives the best taste!Mix well after adding the ingredients. Be careful not to stuff too much sausage mix into the casing, otherwise it might burst when frying.Fry in cold oil for better results, avoiding burnt outside and raw inside. Use a low heat to fry until golden brown before serving. For health-conscious people, you can also use an

ovenset at 160°C preheated for 3 minutes or steam with an electric cooker.Sausages will not be as red as store-bought ones due to no nitrates added but are 100% healthy and safe!Basic Flavor SausageThe most common flavor, best for those who prefer the original taste of pork.Garlic SausageMATERIALS:

600 grams of black pork (best with pork belly), 50 grams of garlic, sausage casing 1 piece

MARINADING FLAVORS:

1 small spoon of salt, 1 large spoon of sugar, 1 large spoon of sorghum wine,

1 large spoon of soy sauce, a little five-spice powder, a little pepper.

STEPS:

1. Drain water from pork and mince it along the muscle fibers.

2. Chop garlic into fine pieces.3. Place minced meat in a suitable container with garlic and all flavorings, mix well.4. Mix until the mixture is sticky after 30 minutes of refrigeration to keep freshness and absorb flavors fully.5. Soak sausage casing in cold water for 30 minutes to soften it and remove excess salt.6. Squeeze out extra water from the casing with paper towels.

7. Attach the casing to a funnel with a chopstick, push in the meat filling and push down to secure as you fill.

8. Form into sections about 5-10 centimeters apart and tie off at both ends.

9. Hang sausages in a well-ventilated area for 2 hours to dry.

Garlic Sausage Tip

Remove the head of cuttlefish as it's harder and might affect taste, and add ginger and black vinegar to reduce fishy smell and enhance flavor.

Salmon Sausage

MATERIALS:

200 grams of thin-salted salmon, 300 grams of minced meat, 10 grams of garlic, 10 grams of onion, sausage casing 1 piece

MARINADING FLAVORS:

1 small spoon of salt, 1 large spoon of sugar, 1 large spoon of sorghum wine,

a little pepper.

STEPS:1. Remove the skin and bones from salmon, cut into pieces and mix with minced meat.

2. Chop onions and garlic finely.

3. Mix ingredients in a bowl until sticky after 30 minutes of refrigeration for freshness and flavor absorption.

4. Soak sausage casing in cold water for 30 minutes to soften and remove salt.

5. Squeeze out extra water with paper towels.

6. Attach the casing to a funnel, push in the meat filling and secure as you fill.

7. Form into sections about 5-10 centimeters apart and tie off at both ends.

8. Hang sausages in a well-ventilated area for 2 hours to dry.

Salmon Sausage Tip

This sausage is easy to digest, suitable for elderly family members or children.

4 Method 3: After mixing the filling until it becomes thick, cover and refrigerate for about 30 minutes to preserve freshness and allow it to marinate. Use this as the inner stuffing.

5 Soak the casing in cold water for 30 minutes to soften and remove salt content.

6 After step 5, dry the casing by hand from top to bottom, then use paper towels to absorb excess moisture.

7 Take the dried casing from step 6, attach it to a funnel, and using chopsticks, fill with the stuffing from step 4. Push down as you go until all is used.

8 From step 7, cut filled sausages into equal lengths, leaving space of about 5-10 cm between each, and tie off at one end to prevent meat from spilling out.

9 After step 8, hang the sausages in a well-ventilated area for approximately 2 hours to dry.

Sausage Enthusiast Says

Cutting meat can also be done into larger pieces to enhance texture. If you prefer convenience, buy pre-ground meat. For leaner cuts, add some fat to make the taste more satisfying and prevent it from being too dry.

　　ChickenSausages (about 8 pieces)

Ingredients:

　　Chicken Breast300 grams, ground meat 300 grams, garlic 10 grams, shallots 5 grams, casing 1 piece

Seasonings:

Salt 1 teaspoon, sugar 1 tablespoon, Chinese rice wine 1 tablespoon, soy sauce 1 tablespoon

Method:

1 Wash the chicken, dry it thoroughly, and cut into small pieces. Mix with ground meat.

2 Chop the shallots finely;mince the garlic.

3 Place the ground meat from step 1 in a container, add ingredients from step 2 and all seasonings, then mix well.

4 After mixing to achieve a thick consistency, cover and refrigerate for about 30 minutes to preserve freshness and allow it to marinate. Use this as inner stuffing.

5 Soak the casing in cold water for 30 minutes to soften and remove salt content.

6 From step 5, dry the casing by hand from top to bottom, then use paper towels to absorb excess moisture.

7 Attach the dried casing from step 6 to a funnel with the opening. Using chopsticks, fill with stuffing from step 4 while pushing down as you go until all is used.

8 From step 7, cut filled sausages into equal lengths and leave space of about 5-10 cm between each. Tie off at one end to prevent meat from spilling out.

9 From step 8, hang the sausages in a well-ventilated area for approximately 2 hours to dry.

Octopus Sausage (about 8 pieces)

Ingredients:

Squid300 grams, ground meat 300 grams, garlic 10 grams,onion10 grams, ginger 5 grams, casing 1 pieceSeasonings:

Salt 1 teaspoon, sugar 1 tablespoon, Chinese rice wine 1 tablespoon, soy sauce 1 tablespoon, vinegar 1 teaspoon, pepper powder a little

Method:1 Remove the head of the squid and wash it thoroughly to dry. Cut into small pieces and mix with ground meat.2 Chop onions and ginger finely;

mince garlic.

3 Place the squid meat from step 1 in a container, add ingredients from step 2 and all seasonings, then mix well.

4 After mixing to achieve a thick consistency, cover and refrigerate for about 30 minutes to preserve freshness and allow it to marinate. Use this as inner stuffing.5 Soak the casing in cold water for 30 minutes to soften and remove salt content.

6 From step 5, dry the casing by hand from top to bottom, then use paper towels to absorb excess moisture.

7 Attach the dried casing from step 6 to a funnel with the opening. Using chopsticks, fill with stuffing from step 4 while pushing down as you go until all is used.

8 From step 7, cut filled sausages into equal lengths and leave space of about 5-10 cm between each. Tie off at one end to prevent meat from spilling out.

9 From step 8, hang the sausages in a well-ventilated area for approximately 2 hours to dry.

Sausage Enthusiast Says

As the head of squid is harder and could affect taste, it's suggested to remove it. Squid has a fishy smell, so ginger, vinegar, etc., are added in this recipe to reduce the smell and enhance flavor.

Salmon Sausage (about 8 pieces)

Ingredients:

Thinly Salted Salmon

200 grams, ground meat 300 grams, garlic 10 grams, onion 10 grams, casing 1 piece

Seasonings:

Salt 1 teaspoon, sugar 1 tablespoon, Chinese rice wine 1 tablespoon, pepper powder a little

Method:

1 Remove the skin and bones from the salmon. Wash it thoroughly to dry. Cut into small pieces and mix with ground meat.

2 Chop onions finely;

mince garlic.

3 Place the salmon meat from step 1 in a container, add ingredients from step 2 and all seasonings, then mix well.4 After mixing to achieve a thick consistency, cover and refrigerate for about 30 minutes to preserve freshness and allow it to marinate. Use this as inner stuffing.

5 Soak the casing in cold water for 30 minutes to soften and remove salt content.

6 From step 5, dry the casing by hand from top to bottom, then use paper towels to absorb excess moisture.

7 Attach the dried casing from step 6 to a funnel with the opening. Using chopsticks, fill with stuffing from step 4 while pushing down as you go until all is used.

8 From step 7, cut filled sausages into equal lengths and leave space of about 5-10 cm between each. Tie off at one end to prevent meat from spilling out.

9 From step 8, hang the sausages in a well-ventilated area for approximately 2 hours to dry.

Sausage Enthusiast Says

The teacher specially created salmon sausage because it is easier to digest and suitable for older people or children in the family.

The sausage master says

the teacher specially created salmon sausage, as it is easier to digest and very suitable for elderly or children who love sausages at home!