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.
由於只是小量製作，所以作者建議選用手動的機器作嘗試，當讀者想做大量時才買電動也可以：
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 :
手動工具 ～
攪肉機 (Meat Grinder) ：
ヘルシーミンサー DK-0580
灌腸器 (Sausage Stuffer) ：
ソーセージメーカーセット DK-0524
電動工具 ～
腸衣 (Dried Hog cashing) ：
天然豚腸フランクフルト用 分包4個 1袋約2m
做法 (Method)：
1. 用一個小碗，把乾腸衣灑上鹽，放在清水浸半小時，備用
Prepare a small bowl, add some salt in the dried hog casing and put it into water for half hour, set aside
2. 清洗豬肉，印乾水份，切成小粒，用攪肉機攪成免治豬肉；肥肉切成小粒後，加入免治肉撈勻
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
3. 將鹽、黑胡椒粉、茴香籽、蒜蓉、甜椒粉、蕃茜、百里香、紅椒粉、八角、紅酒加入免治肉內撈勻，如果讀者也是想做意大利香腸，可以跟小編的香料，或可自行選擇自己喜歡的香料作調味
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
5. 調味好請先取小量肉，用平底鍋煎熟後，先自行試味，調好自己適合的味道就可以灌腸
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
6. 灌腸前，把浸軟的腸衣套上灌腸器的長咀口上
Before stuffing, put the soft hog casing into the sausage stuffing machine
7. 把調好的免治肉塞內灌腸器肉，先慢慢地把肉唧出咀口，當免治肉唧出後，在腸衣的頭部打一個結，以免肉醬留出
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
8. 慢慢地把肉醬唧入腸衣，不能太快，太快會唧出太多空氣，腸衣會破裂，那就要剪掉破裂的那段，再重新開始過
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
9. 把所有肉也套入腸衣後，先在尾部打個結，把腸平放在枱上，用叉在腸衣上輕輕的坪均地叉小孔，平均地用手指壓在分割腸的大小
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
10. 平均分好後，一段一段地輕輕地在按壓位置上扭幾下，每一段要與上一段反方向扭轉才行，這樣香腸就做好了。
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.
11. 最好用分小包用真空機包裝好，放在冰箱內存放。
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.
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