[Eng Sub] 如何灌香肠 自制腊肠教程 How to Make Chinese Sausage

BGM：Aces High Kevin MacLeod (incompetech.com)
原料：去皮猪肉2.5kg(后腿肉2kg，五花肉500g，混合后肥肉占2-3成)，盐75g，糖75g，高度白酒75g，肠衣（猪小肠）约3m长
工具：香肠专用漏斗（或是用塑料饮料瓶，截取离瓶口10cm的一段），15cm长的棉绳若干段，缝衣针，细擀面杖（可以用几根筷子绑在一起）
做法：
1. 提前一天将肠衣冲洗干净后用清水浸泡，在冰箱里泡一晚待用
2. 将猪肉切成3、4公分见方，3、4mm厚的肉片
3. 将盐、糖和白酒倒入肉片，边倒边搅拌，混合均匀后揉捏一会儿
4. 拌好的肉后放在冰箱，冷藏腌制半天
5. 将肠衣的一头找出来，套在漏斗口上，用棉绳扎紧
6. 往漏斗中塞入肉片，再用擀面杖往瓶口推挤，将肉片灌入肠衣内
7. 每灌入一漏斗的肉时，将漏斗下方肠衣内的肉往后推挤，让肠衣不要太紧绷
8. 一边灌一边推挤，直至肉片全部灌入肠衣
9. 在香肠末端打结，然后每隔一段把肉推紧实后用棉绳扎紧，直至香肠全部分段扎好
10. 仔细地检查一遍香肠，在有气泡的地方用缝衣针扎一下
11. 气泡全部扎破后，将香肠在阴凉通风处晾晒风干15-30天，至表面干燥收缩，捏起来有些发硬即可
12. 晾好的香肠可以直接剪成段蒸熟，上汽后15分钟，切片即可上桌。也可以直接切片，用来炒其它配菜
Tips：
1. 有的肠衣会有比较大的异味，可以用白酒清洗一下去味
2. 猪肉部位可以用后臀或是腿肉，因为我买的腿肉比较瘦所以额外加了点五花肉
3. 猪肉可以切片切条切丁，但最好不要绞碎
4. 盐糖酒分别占肉的总重量的3%，还可以加其他你喜欢的调料
5. 灌香肠时要时刻注意漏斗口下方那一段肠衣，因为会反复承受肉片挤下来的压力，这一段会比较容易破掉，要经常把这一段的肉往后赶，释放掉压力
6. 扎每一节香肠时可以尽量把肉压得紧实一点，因为后面风干时肉会收缩，但要小心不要把肠衣挤破
7. 灌好后要仔细检查香肠里的气泡并扎破，不然有气泡的地方在风干过程中容易破掉或是变质
8. 香肠要放在阴凉通风处晾晒，避免阳光直射，避免温度过高
9. 香肠需要风干的时间取决于天气情况和个人喜好，不要晾得太干，摸起来要发硬但还带点软度。风干的后期可能会滴油，注意保护地面
10. 吃不完的香肠可以冷冻保存

[@yshao1535]

别的地区可能不一样，但是如果你在美国，一定一定一定不要用这个盐的量，咸到脑仁疼！！！5kg肉大概放85-90g盐比较合适。

[@user-vw2zl6nc5l]

大師展現了最原味的做法，簡而易學。然而花椒粉，五香粉，胡椒粉，高梁酒，馬告，紹興酒，大蒜，醬油，紅糖，紅麴等隨意加，視自己喜好。

[@cxmcxmcxm1]

Amanda,无意中发现你的channel，简直如获至宝，太喜欢了。我也生活在英国，也非常喜欢料理，你的视频做的简洁精美，画面也漂亮，看了心情好好哦！跟你学了好几招以前不知道的，例如如何淹咸鸭蛋。非常感谢你的分享，感谢你给我们带来的美好！一定会继续支持你的！

[@elioliu2014]

今天是我灌香肠的第7天，总算是可以试吃了，整个配方调料部分没有什么问题，唯一需要注意的是每个牌子的盐含盐量不同，同样75g盐呈现出的口感可能偏咸偏淡，大家制作的时候可以适当调整，建议先用500g或者1000g猪肉试试味道，没问题了再大量制作。

[@edwardchan333]

Ingredients: peeled pork 2.5kg (hindquarters 2kg, pork 500g, fat accounts for 2-3 percent mixture), salt 75g, sugar 75g, high spirits 75g, sausage (pork intestine) about 3m long Tools: Sausage special funnel (or plastic beverage bottles, bottle 10cm away from the interception of a section), several sections of cotton rope 15cm long, needle, thin rolling pin (can be tied together with a few chopsticks) Practice: 1 day in advance casings rinse with clean water after soaking, soak overnight in the refrigerator stand 2 pork cut into 3,4 cm square, 3,4 mm thick meat 3 salt, sugar and liquor into the meat side down while stirring, kneading for a while after mixing 4. The marinated meat in the refrigerator, cold marinated half 5 to find out one end of the casing, set in the mouth of the funnel with a cotton rope fastened 6 stuffed meat into the funnel, and then rolling pin to push the bottle, poured into casings inside the meat 7 Each poured into a funnel of meat, the meat inside the casing below the funnel pushed back, so do not get too tight casings 8 while filling pushed aside until the meat all poured into casings 9 knot at the end of the sausage, and then push the meat after some tight with cotton rope fastened at intervals until all segments tied sausage 10. Carefully check again sausages, place in a bubble with a needle prick about 11 puncture the bubble after all, the sausage dry in a cool, well-ventilated place to dry for 15-30 days, to the surface of the drying shrinkage, can pinch up some stiff 12. Dry good steamed sausage can be directly cut into segments, SAIC after 15 minutes, slice and serve. Section can also be directly used - other fried garnish Tips: 1 Some casings will be relatively large odor, can be used to wash the taste of liquor 2 pork parts can be used after hip or leg, because I bought the rump relatively thin so extra points pork 3 slices can be cut into strips, diced pork, but it is best not minced 4 salt rum accounted for 3% of total weight of meat were, you can also add other spices you like 5 When sausages should always pay attention to that section of the casing below the funnel, because it will squeeze down repeatedly withstand the pressure of the meat, which will be easier for some broken, we should always put some meat back in time, to relieve pressure 6 When you can try to tie each section of the sausage meat real tight grip pressure, because when dried meat will shrink back, but be careful not to squeeze the broken casing 7 To double-check after a good sausage filling in bubbles and punctured, or where there is a bubble in the drying process easily broken or bad 8 sausages to be placed in a cool dry ventilated place, away from direct sunlight to avoid overheating 9 air-dried sausage need time depending on weather conditions and personal preferences, do not dry too dry, stiff to the touch, but also a little softness. The latter may drip dry, protect ground 10. Leftovers can be frozen sausage

[@cresenciotiong9899]

You have any ingredient to add the mixture of chinese sausage? I'm very appreciate what you interpret the video explain.

[@Reflection_Wave]

Thanks Chan for translate, if you know how to make pork in red color? Chinese sausage is the best and expensive in Australia. I used to have Chinese sour choy sum many years a go, I can't find in here. If you know how to make it? Here I can only find Kim Chi sour choy sum Korian made. Chinese sour choy sum is the best that I have know in my life. Dried soy bean in square shape taste so yummy.

[@chilliwatski]

You are an angel~

[@misscndnwoman2177]

Hi there,thanks so much from 🇨🇦 2019.

[@aaronhenderson8502]

Thank you.☯️👍🧘‍♂️

[@user-zw2ib7bq8f]

看了评论真是气不打一出来 每个人做菜都有自己的方式 口味也不一样 你有什么资格说别人做的不好 没人逼你看啊 你要是厉害 做个完美的视频 发上来大家欣赏呀 还好博主大度 一直不计较这些评论 还是给大家上传新视频

[@jianyijianyi2061]

就应该找你这样的老婆，你太棒了！

[@liuyang7244]

这个配方跟我老家做的香肠一样，盐糖酒 简简单单 原味肉香 只不过我们把肉切成肉丁

[@jaiqiliu.4602]

安徽的香肠就是这个做法，我姨妈每年都会做，是我的最爱！！

[@edcolor2life986]

哇太感谢了，kitchenaid 的灌肠器就俩塑料小管子，抢钱的节奏。看了你的视频准备明天飞奔去买肠衣。

[@lishaweng8079]

最后蒸好后真的看起来好好吃。赞

[@ywachtelfreund7281]

谢谢你的介绍。作为回报也告诉你一个绝招：比用绳子扎肠衣在瓶口方便。可以把瓶盖上面用刀削掉，套在肠衣上，把肠衣套在瓶口上，再把盖子拧上，这样很方便又牢固。

[@user-by9vc4tc2o]

宣传在长椅上？是什么意思？解释一下？

[@ywachtelfreund7281]

@@user-by9vc4tc2o 不好意思，打字错误

[@jiaxu446]

厉害！ 谢谢教程，讲解简单易懂！赞！

[@sriutami9129]

This is the first time I've seen the making of Chinese Sausage. No wonder it became a delicacy...

[@tsheringbhutia8427]

AWESOME...I usually let the pork soak in rum for a night before i put in the casings..also schezwan adds a lot of flavour to it

[@pedrotetsujiinoue4520]

Fantastic and simple. Nice voice too

[@yingliu4784]

盐糖减半，加10克花椒粉。

[@sasaxu5585]

简单易学很棒!!!

[@liping9781]

香肠的味道非常好吃

[@jbabella45]

Thanks so much for sharing the talent !

[@lindaleong657]

請问肠衣上那買，还是用新鮮肠來洗呢？

[@kenttadeyoshi111]

超大讃， 讃朴实无华认真严谨之制作的努力， 讃波澜不惊阳光和蔼的语气，，， 德国首都柏林 星期5 26，November，2021， 订阅啦，，，

[@user-zn4vp9et7b]

看起來超好吃的

[@user-quick_learner]

太能干了：在国外确实是只有自己动手丰衣足食。

[@wanghui9702]

在海外馋了就要自己做

[@mailtoray]

我家以前做香腸會加一點硝然後一定要風乾最後放在大米缸裏面跟米擺在一起.

[@shanney1102]

wow 不知道AMANDA 家里是哪里的 跟我们家那边的菜系菜风很像呢~~~好饿~

[@SaintKahrenBlessed]

great recipe

[@Shuronglu]

很喜欢你的频道。小的建议，English subtitle 挡住画面， 可不可以简化，只有关键步骤。

[@user-cs7wj1yb5h]

hoho 用你的方法腌制了6个鸡蛋，22号就满一个月哦

[@misscndnwoman2177]

Beautiful,thanks.🙏

[@oneskitchen8530]

Amanda 很棒

[@chelseaf8482]

厉害厉害！

[@foodruraltv]

Hello friend, very good video👍👍👍👍👍

[@FeilinShi]

按照她的配方做了 实在太咸

[@jessica20538]

Hola Faylin 我也觉得太咸了……她们家重口味吧、跟菜炒着吃当腊肉还行

[@yanpinghuang8154]

谢谢分享。

[@mimith7201]

广式腊肠好吃🙈 从小吃到大

[@noao8854]

真好，哪天我也要试试！

[@JustAskingAndCurios]

I would love to see English subtitles...I love making sausages

[@smao6220]

very nice, thanks for sharing!

[@user-nz1gj2fl5l]

好吃

[@ssstt8734]

悄悄地说，觉得咸可能是盐的咸度或者肉湿度不一样

[@guoyi2676]

前来考古

[@dollyli3910]

在哪里可以买到肠衣啊

[@meiwing12]

Hello, can you please make Yun chang (膶腸)

[@TheCphfan]

苏式的香肠

[@yanyan3004]

在那里可以买肠衣啊

[@xuanzizhou874]

+颜嘉 某宝上有售

[@youhuangShi]

yan yan i

[@user-cd3yv3kd9o]

讚

[@liyuanzhang4355]

you remind me of childhood time...

[@jessiewang1942]

请问白酒可以用绍酒代替吗 或或者者用用vodka 代替吗

[@user-so8uu3qp4l]

好像现在某宝有灌香肠机。

[@MaiMai18]

Hi Amanda, 想问你一下风干的步骤可以直接用风干机（dehydrator）？

[@zhouz84]

+Maggie Gong 同问楼主，英国这鬼天气， 太潮湿了， 第一次做的时候， 晒了一个星期发霉了。。

[@mailtoray]

在中國, 我們以前都是秋天做. 一定要用高度白酒而不是料酒或一般米酒.

[@user-ex3gx4ec3r]

请问小妹妹是先晒后煮吗

[@maryfung3363]

want recipe for making chinese sausage

[@user-ef3ek9gx9t]

腸衣是雞腸還是豬腸做的？

[@Spatoes]

Please translate recipes in English thanks

[@Amandatastes]

I'll try to add english sub

[@user-by9vc4tc2o]

肉为什么不绞成肉馅？

[@sixdegreeable]

honey, you need a meat grinder with stuffing tube attachment

[@toottoot9024]

It's not necessary for the Chinese kind, it's supposed to have larger chunks of meat in it

[@alexwang1465]

这漏斗很接地气。。。

[@LiLi-sm9dy]

按照您的方子快咸死了 觉得盐酒都放太多了

[@joshlee1476]

I think the temperature and humidity of the place is important?

[@Amandatastes]

Josh Lee sure, the hanging time varies

[@rock_ok]

+曼食慢语 Amanda Tastes what intestine did you use chicken?

[@ToanNguyen-hf4hg]

按照你的配方太咸了!!!

[@ppqq2674]

天气热的地方能做吗？

[@chenrachel6143]

湿度太大的地方估计不行

[@rockyrocks6]

the sausage looks off, the color and texture doesn't look right.

[@user-vw2zl6nc5l]

糖，鹽，五香粉，蒜泥，胡椒粉，紹興酒。

[@qianyunma38]

我奶奶也是这么做的

[@tao5198]

大牛！

[@MinaZz1990]

求问肠衣去哪里买的。。

[@STse33]

I can you please translate recipe into English?

[@philiiplaw]

你是哪人呀？像是四川香肠的简单版。

[@oyyeo]

腸衣是什麼？到哪裡去買？

[@user-lh1bc6bi9k]

紅色怪咖 亚马逊或者淘宝上

[@rebeccadu2257]

切肉和灌肠子都累死人了

[@jasonwang171]

不是该用肉馅么，怎么用这么大块的肉啊

[@ron-mata8725]

大塊好吃

[@jchang28]

Are you skipping the cure salt? And how about soy sauce? If you put them to dry for 15 or more days at room temperature without cure salt, meat surely will rotten.

[@horaciocastillo1435]

I was expecting to read the answer to your question but looks it was not answered. That is indeed a good question. Maybe the answer was in chineese language. If it was,please translated to me. Thanks

[@mengyuanchen3060]

try to answer your question. she didn't add soy sauce at all because of her taste. sure you can add it, it's just personal preference. The Chinese white wine added to the sausage, which contains about 50% alcohol, kills some bacteria. If you are trying to make it maybe try vodka instead of normal white wine. However the most important thing is: we only make this during winter season, I mean like really cold weather, outside the house, NOT room temperature. In my childhood my family made sausage, fish and pork belly for spring festival all the time, the meat and fish went through this kind of outdoor drying process for about 1 month. They never rotten! My hometown was actually pretty humid and not that cold at all.

[@horaciocastillo1435]

Thanks so much for the explanation. I live in tropical Costa Rica and in my case I guess I will need to use the pink salt.

[@mengyuanchen3060]

If you live in tropical country I would recommend you to use the fan function of a oven, by doing that you can enjoy it all year round! I mean the function that keeps the temperature relatively low (about 70 Celsius) and the fan in the oven keeps working so that the food inside of it dries.Try to hang the sausage in the oven instead of lying flat, and let it blow dry for from 6 up to 18 hours, depending on the way you want to eat it. If you want to steam it you can make them pretty dry and if you want to pan fry them in a skillet make sure you shorten the time. Chinese sausage, unlike sausages sold in the US which are usually pretty soft, looks for a slightly crispy skin if you pan fried them so that the drying process is crucial. Good luck in kitchen!

[@horaciocastillo1435]

Thanks a lot for your advise. I do not have one of those stoves with heat circulating fan inside the oven but I am going to try to hung the sausages out in direct sunlight and still add a pinch of pink salt. I can try a couple of pounds to see what happens. After all is challenging experimenting new ideas. Summertime is breezy here and that will create a warm air drying effect. Thanks again.

[@elioliu2014]

这些一放进去，肉就开始出水了。。。。

[@queyuanchen5126]

这个灌法速度太慢了。我买了一个kitchen Aid 外加灌香肠的Adaptor. 简单多了。

[@blackteawhitemilk5791]

那东西也能灌肉块 的吗？我以为只能灌肉馅。

[@gilbertlow1274]

高度白酒,可以用葡萄酒吗?

[@princessjane4296]

可以用高粱酒

[@zifeiliu]

多少度是高度酒

[@user-yr9pn4wq2t]

妳好，想請問腸子去那買。謝謝妳

[@user-lh1bc6bi9k]

雅婷張 淘宝)

[@user-lh1bc6bi9k]

雅婷張 或者亚马逊

[@fromordonlikebrennan]

我住在美国，在我的城市找不到白酒。有别的酒可以用吗？

[@a25814679]

+fromordonlikebrennan 可以用酒精濃度高的，像白蘭地因該比較適合料理的畢竟是用葡萄做的 如果不要的話就用威士忌好像是用穀物做的

[@cavess9510]

请问这个香肠的肠衣在英国哪里可以买到啊

[@Amandatastes]

Weijia Li 去local butcher问问看

[@Shuronglu]

amazon.co.uk 有卖, 叫 sausage casing。有2种，天然肠衣 （sausage casing skin natural hog), 牛皮胶合成（collagen sausage casing). 有不同规格，按肠衣直径毫米。中国香肠选天然肠衣，26mm - 36mm之间比较合适。还有看你灌的容器口径多大。

[@cavess9510]

谢谢你！！！

[@shiyuli5790]

Tongmaster Premium British Natural Hog Sausage Casing Skin of 24 m Length x 36/40 mm Diameter www.amazon.co.uk/dp/B009M9EFDI/ref=cm_sw_r_cp_apa_i_F0MIDbJRYA6HZ 链接

[@carmen9143]

我钟祥的

[@YingziSong]

请问在英国哪里有卖肠衣的呀？ 谢谢！

[@yinbruce407]

宋婴子 eBay就有

[@jiadongzhang4144]

你灌的香肠不用烟熏吗？

[@sammisun2107]

还没见过整块肉下去的

[@Aping005]

整个画面都被英文翻译挡住，我想请问：这还是美食视频吗？直接看报纸的感觉😨😨😮挺好的一个视频，怎么搞成这样？？？😱😵😵

[@Amandatastes]

+Jianping Guo 目前在重做这个的英文翻译。你懂中文的话可以点击右下脚的cc关掉字幕。

[@Aping005]

多谢！☺

[@user-cj6ee8my6w]

事儿多

[@vanessatian6700]

你可以自己关了。。拜托

[@user-uk9cy4ch8z]

去年我做了，結果都發霉了，全切碎了餵雞。

[@user-uk9cy4ch8z]

我拿出去晒了，今年試試全風乾做法。

[@yvonneclinton7366]

好麻烦呀

[@yk-gi6sl]

看我昵称找我吧。。。。。ei6

[@user-ro6xw2nc4w]

按你的比例做的，真的咸的没办法吃

[@Richard-fy3ps]

在美国这边哪有肠衣。。。。放那么多天会不会臭了

[@AKA-wc6mx]

美国洛杉矶吗？ 德成行应该有卖

[@sherry-gw7bf]

～

[@youwu5875]

yt）

[@studoroma]

what kind of dog meat is that.

[@damon1773]

it's your meat.

[@laurenziyi7570]

It's pork, not dog. Please talk politely

[@horaciocastillo1435]

this is a chineese sausage recipe,if you want a dog meat sausage recipe maybe you can find it under the Phillipino dog sausage recipe pages. It is one of the few countries of the worlsd where they eat dogs. Horrible.

[@z.c.e.l.s.6189]

Tosser！

[@kroenen6661]

Horacio Castillo filipinos dont just eat dogs,they eat spaniard bastards,cats,rats,snakes,crocodiles,frogs,beetles,worms,eels,turtles,elephants or anything that moves,but if i add some human foetus and card board in that diet,then that would be chinese...

[@cdeng899]

什么鬼。。。香肠不办料会好吃？ 香肠肉都是需要搅成馅儿的。。。不会就别瞎录视频，误导人， 而且把好好的东西给糟践了。。

[@user-vk6jg9gt6m]

是啊，我看见以前在国内妈妈做的时候有放生姜、十三香之类的

[@aeolusyee7077]

c deng 她说了这是她喜欢的味道，其他人可以加自己喜欢的调味料进去

[@sleepforlife6628]

就你懂得多

[@sasha5887]

c deng 我奶奶的做法也是不加料，主要就是酒和盐，很好吃

[@caolei9928]

你还真不懂！香肠都是切肉

[@shaoqingji9297]

肠衣哪里可以买到呢？