How to make homemade Chinese sausage? Can you bring Chinese sausage on the plane?

Chinese sausage has a long history. Chinese sausage was created before the Northern and Southern Dynasties. It was first seen in the "Sausage Enema Method" recorded in the "Qimin Yaoshu" of the Northern Wei Dynasty. The method was spread. Chinese sausage does not add starch and can be stored for a long time. It is delicious, mellow and rich, with a long aftertaste. The more you chew, the more fragrant it is. It is far better than sausage products from other countries. It is one of the traditional Chinese specialty foods and is well-known at home and abroad. So how to fill homemade sausage? Can sausage be brought on the plane? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to stuff homemade sausages

2. Can you bring sausages on board?

3. How to cut the sausage so that it won’t fall apart

How to make homemade sausage

Some people do not want to make sausages outside, so they can buy sausages, meat, seasonings, etc. and make them at home by themselves. It is clean and hygienic, and you can adjust the amount of various ingredients according to your own taste. When making homemade sausages, you can decide how much meat to buy according to how much sausage you want to make.

You can buy 10 jin of skinless pork hind leg meat with a fat-to-lean ratio of 3:7, cut it into pieces the size of a thumbnail, and do not use minced meat. Put the meat pieces in a large bowl, add 150 grams of sugar, 50 grams of white wine, 90 grams of salt, and some five-spice powder or thirteen spices.

If you like spicy Sichuan sausage, you can also add some chili powder and pepper powder. Mix the meat and seasoning evenly, cover the pot with a layer of plastic wrap, and marinate in a cool place for a day.

Clean the casing inside and outside, tie one end with cotton thread, prepare a funnel, or cut off the mouth of a plastic bottle, put the casing all over the funnel, slowly stuff the marinated meat into the casing, don't stuff too much at a time, press the meat filling to the bottom with your hands or chopsticks, and continue stuffing. Tie a knot with cotton thread every 15 cm for the stuffed sausage, then place it in a cool and ventilated place to dry, and it can be eaten in about two weeks.

Can you bring sausages on board?

You can carry sausages and bacon on the plane. You can check them in, or carry them with you if the quantity is not large. Please note that the checked baggage cannot exceed 20kg. If it exceeds, you will have to pay more, which is very expensive. Another question is whether to take a plane domestically or abroad, because when you go abroad, the amount can be large or small. Australia and Muslim countries strictly prohibit it. If you are lucky, you can pass the customs. Unfortunately, you will be discovered and everything will be confiscated.

How to cut sausage without breaking it apart

1. When stuffing the sausage, try to stuff it firmly. When stuffing, make sure to stuff it firmly. Squeeze the meat firmly with your hands while stuffing. Do not stuff it soft. Stuff the meat a little tight. But do not stuff it too full. Just fill the casing up and leave no space between the meat fillings.

2. Wait until the stuffed sausage is dried to make it easier to cut. Otherwise, if there is still air inside, there will be gaps and it will be cut into pieces. In addition, after drying for a period of time, if there are bubbles, it is recommended to puncture them with a needle again to exhaust the air.

3. Don't cut the sausage when it is dried raw. It is best to cut it after steaming it. It will be easier to shape the sausage after it is steamed and cooled before cutting. Because the sausage is generally air-dried, the moisture content is relatively small. When it is cooked in a pot, the sausage expands due to the heat. If you cut it with a knife, it will definitely fall apart.

4. Don't cut it into slices, especially if you cut it very thinly, it will break easily. You can cut it into large pieces. Or you can cut it into small pieces instead of slices. Or you can just steam it whole and eat it.

5. The knife used to cut sausages must be sharp. Otherwise, the sausages have casings. If the knife is not sharp and the casings are not cut off immediately, they will be pulled and the sausages will be cut into pieces.

6. Add some starch when stuffing the sausage. It can increase the viscosity of the meat, making the sausage easier to shape and more beautiful, and not so easy to chop. In addition, starch can increase the taste of the sausage, making it tougher to eat, and can also absorb the fat in the meat, making it less greasy to eat. In addition, starch is easier to color, which makes it more appetizing to look at.