Can I make sausages on a cloudy day? What weather is suitable for making sausages?

As we all know, sausage is a common meat product. It is made of pork stuffed and dried. It has a good texture and tastes very delicious, and is very popular among people. One month before the Chinese New Year every year, people in many places will start making sausages. So what weather is suitable for making sausages? Let's take a closer look!

What weather is suitable for making sausages?

It is best to cook sausage on a cloudy or sunny day. Do not cook sausage on rainy or snowy days. Sausage should be cooked around the winter solstice when the weather is suitable. It is too hot now and cannot be cooked until winter.

The temperature for making homemade sausages should generally be between 0 and 10 degrees (most families in the south make sausages one or two months before the Chinese New Year), and after making the sausages, it is best to dry them in a ventilated and dry place.

Sausages are made all over the country (different regions make them according to their climate conditions, usually in autumn and winter when the temperature is low and the air is dry), but it also depends on the weather. If it gets cold early, it should be made early, because the sausages need to be exposed to the sun after they are made. This also depends on the place. For example, in the southern region, sausages and bacon can usually be made after the beginning of winter.

Sausages, like cured fish and meat, should be made around the winter solstice, when the temperature is lower, less likely to spoil, and the cured flavor is stronger. Sausages are smaller in size, so they need to be dried in the sun for less time than cured fish and meat. They only need to be exposed to the sun for three days from the day they are made. After two or three days of drying, they can be hung in a ventilated place to continue drying. If they are dried in the sun for a long time, the sausages will become very dry and hard, and the taste will be bad. If the sausages are not exposed to the sun, they will be dark in color and have a lighter cured flavor.

Sausages are also called cured sausages. Like cured fish and cured meat, they are also made in the twelfth lunar month. Sausages are made by marinating meat, stuffing it into casings, and drying it in the sun. They are bright in color, distinct in red and white, and neat and beautiful. The dried sausages can be steamed, fried, or stewed with rice, which is very delicious.

When are sausages usually made?

Seeing the words "stuffed sausages" reminds me of the Chinese New Year, because the best time to stuff sausages is only about a month before the New Year, which is after the winter solstice.

The reason why we choose to make sausages after the winter solstice is because the temperature is suitable. When the sausages are hung in a ventilated place to dry, they can be dried for about half a month without spoiling the meat, and the sausage meat can be fully dried for easy storage. It is also the eve of the Spring Festival, so we can add a dish made by ourselves to the Spring Festival table and give our family a good heart.

How to make sausage

Ingredients: front leg meat, casing

Condiments: salt, sugar, liquor, soy sauce, chili powder, pepper powder, five-spice powder, MSG

Step 1: Peel the pork, rinse it with clean water, and then put it into a drain basket to drain the water. (Depending on your personal taste, if you like it to be fatter, you can use pork belly to make sausages, and if you like it to be leaner, you can use front leg meat or hind leg meat)

Step 2: Wait until the pork has no moisture and cut it into small cubes or strips of about 5 to 6 cm. (When cutting, it is best to separate the fat and lean meat, because the fat is oily and difficult to taste. You can marinate it two hours in advance and mix it with the lean meat after marinating)

Step 3: After cutting the meat, pour in an appropriate amount of white wine and stir evenly. Then sprinkle in an appropriate amount of salt, sugar, light soy sauce, MSG, chili powder, pepper powder, and five-spice powder, mix evenly, seal it and marinate for five or six hours.

Step 4: Casings. After buying the pig intestines, add a little salt and rub them again, and wash them several times. Then fill the casings with water and soak them in a basin to stick the casings together.

Step 5: If you don’t have special enema tools at home, use a mineral water bottle. Cut off the bottle body, leaving only the bottle mouth and a small amount of the bottle body, and prepare an appropriate amount of cotton thread for later use.

Step 6: After the meat is marinated, squeeze out the water in the casing, tie one end with cotton thread, put the other end on the bottle mouth, pour the diced meat into the bottle mouth, and then use your fingers or chopsticks to stuff the meat into the bottle mouth, loosen the casing while stuffing the meat to prevent it from being too tight and bursting the casing.

Step 7: After the whole sausage casing is filled, tie it tightly with cotton thread. Then use cotton thread to tie the whole sausage into small sections of uniform length. Finally, use a toothpick to poke a small hole in the sausage where there is gas to exhaust the gas, then you can hang it up to dry. If conditions permit, you can also make smoked sausage.

Sausage making tips

1. Do not use pure lean meat to make sausages. Sausages made from pure lean meat are very dry and woody, and have a bad taste. Friends who do not like fat meat can use a fat-to-lean ratio of 2:8. If there is less fat, try to chop it as finely as possible, and the stuffed sausages will be even and beautiful.

2. No matter what the fat-to-lean ratio is, the meat should be cut with a knife. Do not grind it with a meat grinder. The meat minced by a meat grinder will not be chewy at all when used to stuff sausages.

3. Choose small intestines instead of powder intestines for casings. Small intestines are thin and tough, while powder intestines are thick and brittle. Do not add too much salt or edible alkali when washing the casings, otherwise the casings will become brittle and will break when the meat is stuffed with a little force.

4. After drying the sausages in the sun for two or three days, you can hang them in a well-ventilated place. If the air flow is strong, seal them and put them in the refrigerator for about ten days. If the air flow is weak, you need to hang them for half a month or even longer.

5. The dried sausages should have an evenly shrunk skin, the fat should become transparent, it should not be soft when pinched, it should have a bright color, and a strong bacon flavor.