After the Tujia people killed the Year Pig, almost every household had to pickle sausages. On holidays, when guests arrive, sausage is the first choice, and it is a special dish for Tujia people to entertain guests. The host will dig out a few pickled, dark brown sausages from the grain pile, carefully clean them, cook them in boiling water or a steamer, take them out and cut them into thin slices and put them on a plate. Round and thin, with attractive juice and faint fragrance, I can feel the smell of bacon permeating the whole room, making people swallow their mouths.
Haha, I knew many people had been greedy for a long time. What are they afraid of when they are greedy? Then follow me to learn how to make Tujia sausage!
Sausage making is more complicated than bacon. The production of smoked bacon, as long as the pork is cut into pieces, salted for a week and smoked on the kang for more than half a month, basically becomes bacon, and sausages are more particular.
Processing pork. After buying hind leg pork in the market, cut the lean meat and fat meat from the bones. Then use a sharp kitchen knife to cut the cut meat into thin slices about 1 cm wide and put them in a large basin, even if the first step of processing pork is completed.
Add seasoning. According to personal preference, dry pepper, dried tangerine peel and dried pepper are mixed in proportion and sprinkled into processed pork. At the same time, according to the family's eating habits, salt is mixed and stirred by hand until each processed pork is wrapped with seasoning, so as to complete the pork food processing.
Fill the pig's large intestine. It is not enough to have pork, but also to buy several pairs of fresh pork intestines according to the weight of processed pork. Generally speaking, 60 kilograms of pork requires at least 4 pairs of pig intestines. After buying back the pig's large intestine, wash it and put it on a plate. Put the bottle mouth of the prepared mineral water bottle (or wire ring) into one end of the pig's large intestine, and then pour the processed pork into the large intestine through it. When pouring, gently move the pork to the length of two sausages, about two feet. After filling the two feet, tie the two ends of the sausage with fine twine, and then tie the sausage with twine in the middle, just connecting the two sausages. In this way, two sausages are ready. It takes only three to five hours for four ordinary workers to pour 60 kilograms of pork into sausages. Sausage filling takes more time and is more detailed than embroidery.
Hang to dry. Sausages can't be smoked and roasted on the kang at once. They must be dried in the shade of the balcony for a few days to let the steam evaporate. It seems that the sausage looks fresh and clean, and it can be put into the kang. This time is suitable for two or three days. Smoking and baking on the kang. Hang the dried sausage on the fire pit and smoke it with firewood for 24 hours, until the sausage smells and the oil overflows slightly, then you can get off the kang and become a real Tujia sausage. From pork to sausage, the production time spans about one month, usually in cold winter, which is convenient for storage and smoking. It can be cooked in other seasons, but the taste is not as pure as that cooked in winter.
Weenie is a "good family" of Tujia cuisine, worthy of the name. 1. Sausage is a delicacy of Tujia bacon, which embodies the wisdom of Tujia cuisine. First, we are very particular about the choice of meat, and then leg meat is the best. In addition, the sausage adopts the ingredients of pig sausage, which skillfully combines sausage and bacon, and has the original inspiration of taking local materials. In the production process, fine twine and various spices are used, just like the embroidery works of Tujia girls. More importantly, the world only knows the delicious sausage, but not necessarily the delicious and complicated production. The sausages made by different Tujia families have different flavors, but the mainstream taste is the same:' fragrant and poetic, greasy and full, with a wonderful aftertaste. If you walk into Yichang or nearby Tujia village in winter, you must bring a few strings of sausages back, otherwise the taste buds of Tujia cuisine will not be so attractive at the New Year's Eve dinner table.
Oh, dear! You are so wordy, can you say it briefly? Really makes me dizzy!
In short, it is to prepare fresh pork, cut it into small pieces, find spices such as wood pepper and orange peel, mash it and mix it evenly in the meat. If you feel that it is not enough, you can also add peanuts, sesame powder, melon seed powder, etc. to make the sausage more delicious. Then find a bamboo tube and put the cleaned pig small intestine on the bamboo tube. Then carefully put the seasoned pork into the tube bit by bit and pour it into the small intestine. It should be noted that in the process of meat stuffing, the poured pork should be squeezed continuously, so that the meat pieces, seasonings and spices can be well combined and will not spread after cooking. At the same time, according to your own needs, use hemp rope to form small pieces. After that, the sausage was hung on the fire resistance, smoked with spices such as cypress branches and orange peel, and dried to facilitate storage. After twenty or thirty days, the pickled sausages can be stored, and farmers are generally buried in grain piles, so it is not easy to be moth-eaten and moldy, so that the Tujia people's delicious food will be ready for one year.
Having said that, you must want to try our Tujia sausage. If you are lucky enough to come to our Tujia hut in Changyang, the hospitable Tujia people will certainly entertain you with sausages-friends from afar!