Versatile:
Sausage
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Numbing flavor:
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Spicy flavor:
Versatile:
cooking steps
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Main Ingredients & Seasoning
3kg Pork leg meat (70% lean meat and 30% fat meat)
Appropriate amount Casing
1 Bag of Hao Ren Jia Sausage Seasoning (Cantonese Flavor, Sichuan Flavor, Five-Spice Flavor, Spicy Flavor, Extra Spicy Flavor, Green Peppercorn Flavor)
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Accessory Ingredients
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Preparation of Ingredients
1
Cut 3kg clean fresh meat into pieces or slices.2
Add 220g Hao Ren Jia Sausage Seasoning and stir evenly in the container.3
Cap the stuffing and place it for 2 hours, and then fill the cleaned casings with the stuffing.4
Tie the sausage with cotton thread into 15-20 cm long knots.5
Wash the surface with warm water at about 60°C. -
Cooking Steps
1
Prick holes on the surface of the casings with a needle tip to exhaust air, and hang the sausage in a low-temperature, ventilated and dry place to avoid exposure to the sun.2
The sausage can be eaten by steaming after 15 days. If you prefer a smoky flavor, the sausage can be properly smoked after it is completely air-dried.
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