續上一篇醃豬肉，今次做香腸。作者所說的是豬肉腸，因為小編與愛人喜歡吃意大利香腸，而意大利大多用豬肉做的。 做香腸肉的部位是豬肩肉，但豬肩肉也比較瘦，所以作者建議加小量肥肉，做出來的口感比較滑及不會乾。先說工具，我們需要一個攪肉機、灌腸器及豬腸衣。 至於腸衣有兩款，一是從肉檔買回來的新鮮豬腸，但卻需要自行清洗及去除腸內的髒物；二是買風乾了的腸衣，只是做香腸前把腸衣灑上鹽，然後浸水半小時就可以了。 讀者也可以做火腿的，但火腿需要買牛腸衣做的。 此外，讀者亦可做意大利臘腸，腸衣亦是用牛腸衣，做好後放在陰涼處風乾6星期左右就可以了。
Continue for the last curing and smoking post of pork, this post is talk about sausage. Actually I and my beloved one really love to eat Italian sausage, and most of them are using pork. The meat of sausage is using pork shoulder/boson butt, but this part is not enough fat to make sausage, so better ask your butcher to give you some lard and add on it, then your sausage will more tender and juicy. Well, talk about the equipment, this time, we need meat grinder, sausage stuffer and natural hog casing. For the hog casing, you can either bought fresh one from butcher, but you have to wash and clean the dirty things out yourself, or buy the dried natural hog casing, the dried one just add some salt and put it into the water for half hour. If you like to eat ham, you can do it as well, but you have to find beef round intestines. Also, you can make salami too, it’s also using beef round casing, making method is the same, but you have to drying-on-air about 6 weeks to finish it.
Since we are just make small amount of sausage, so I suggested to use manual machines to make it first, once you gonna make mass production, you can buy electric one :
攪肉機 (Meat Grinder) ：
灌腸器 (Sausage Stuffer) ：
腸衣 (Dried Hog cashing) ：
Prepare a small bowl, add some salt in the dried hog casing and put it into water for half hour, set aside
Wash the meat and dry it using paper or towel, cut it into chunk, use the meat grinder to make ground meat; the fat one cut into a small chunk and mix with ground meat
Mix salt, black pepper, fennel seeds, minced garlic, paprika, parlsey, thyme, red pepper, star anise and red wine with the ground meat if you wanna do Italian sausages, otherwise you can add your own seasonings
After mixed it all up, get a little quantity and use a saucepan to cook it and taste it, if it is OK, then you can prepare stuffing
Before stuffing, put the soft hog casing into the sausage stuffing machine
Put the ground meat into the stuffing machine and push slowly, when you can see the ground meat at the end, just make a knot for the hog casing
push the ground meat into hog casing slowly, don’t push too fast, otherwise so many air comes into the cashing and will blow away, if so, just cut out the blow area and stuff again
After stuffed all the meat into the casing, tie a knot at the end and put the sausage in the table, use your fingers to pin the sausage size
After pinned, use your hand to twist few times on every single sausage, every pin is twisted opposite it for the previous one, until finished.
After finished, better packed with vacuum seal for small quantity, then put it into your freezer.
溫馨提示 ： 買回來的肉先放入冰箱雪至硬身才可以做，因為肉類在室溫下容易滋生細菌及變得似爛肉，那香腸就會失敗了。 Warming Tips : Put your meat into freezer until it becomes hard, so it not easy to get bacteria and too soft when making sausages, otherwise it will be failed.