Guizhou Mini Sausage

Guizhou Mini Sausage

　　Ingredients: 80 kg lean meat, 20 kg fat meat, 3.1 kg Sichuan salt, 1.1 kg sugar, 1.1 kg liquor, 1.1 kg colorless soy sauce, 200 g saltpeter. Production method: 1. Cut the meat into 1 cm cubes, rinse them clean with lukewarm water to remove any surface fat, then mix according to the ratio of fat to lean meat. Heat the salt in a pan, crush it together with the saltpeter, then add sugar, liquor, and soy sauce. Mix everything into the meat, stir vigorously until well combined, and marinate for 50 minutes. 2. Scrape and clean the sausage casings to remove any odors. Stuff the seasoned mixture into the casings, then lay them flat on a cutting board and prick them evenly with a needle board (a wooden board with steel needles nailed in). Pricking must be uniform to prevent blistering during baking. 3. After pricking, tie the sausages with hemp twine — the first knot should be about 23 cm long, the second 11.5 cm. After tying, rinse the outer casings with warm water to remove excess grease, then hang them on bamboo sticks. Arrange each sausage section uniformly, ensuring consistent size, then move them into the drying room for baking. 4. Use oak charcoal as fuel for baking. Initially, do not raise the temperature too high to avoid the outside drying while the inside remains moist, which can cause a sugary core. After 12 hours, turn the sausages — move those from the upper layer to the lower, and vice versa, to ensure even heating. Then continue baking, gradually increasing and then decreasing the temperature. After another 12 hours, when the lean meat has turned a solid red and the fat is white, and the sausages have hardened, they can be removed. Let them cool in a ventilated area before they are ready for consumption.