{"id":2337,"date":"2024-10-19T06:01:44","date_gmt":"2024-10-19T06:01:44","guid":{"rendered":"https:\/\/sausage-stuffer.com\/?p=2337"},"modified":"2024-10-19T06:17:17","modified_gmt":"2024-10-19T06:17:17","slug":"how-to-make-perfect-homemade-sausage","status":"publish","type":"post","link":"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/","title":{"rendered":"How to Make Homemade Sausage?"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_69_1 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Embrace_the_Art_of_Making_Homemade_Sausage\" title=\"Embrace the Art of Making Homemade Sausage\">Embrace the Art of Making Homemade Sausage<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#The_Essentials_of_Sausage-Making\" title=\"The Essentials of Sausage-Making\">The Essentials of Sausage-Making<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Understanding_Sausage_Types_Fresh_vs_Cured\" title=\"Understanding Sausage Types: Fresh vs. Cured\">Understanding Sausage Types: Fresh vs. Cured<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Choosing_the_Right_Meat\" title=\"Choosing the Right Meat\">Choosing the Right Meat<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Essential_Ingredients_and_Equipment\" title=\"Essential Ingredients and Equipment\">Essential Ingredients and Equipment<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Gathering_Your_Ingredients\" title=\"Gathering Your Ingredients\">Gathering Your Ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Essential_Tools_for_Success\" title=\"Essential Tools for Success\">Essential Tools for Success<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#The_Process_of_Making_Homemade_Sausage\" title=\"The Process of Making Homemade Sausage\">The Process of Making Homemade Sausage<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Preparation_Steps\" title=\"Preparation Steps\">Preparation Steps<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Grinding_the_Meat\" title=\"Grinding the Meat\">Grinding the Meat<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Mixing_and_Seasoning\" title=\"Mixing and Seasoning\">Mixing and Seasoning<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Stuffing_the_Sausage\" title=\"Stuffing the Sausage\">Stuffing the Sausage<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Cooking_and_Storing_Your_Sausage\" title=\"Cooking and Storing Your Sausage\">Cooking and Storing Your Sausage<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Cooking_Methods\" title=\"Cooking Methods\">Cooking Methods<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Storing_and_Preserving\" title=\"Storing and Preserving\">Storing and Preserving<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Creative_Uses_for_Homemade_Sausage\" title=\"Creative Uses for Homemade Sausage\">Creative Uses for Homemade Sausage<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Incorporating_Sausage_into_Recipes\" title=\"Incorporating Sausage into Recipes\">Incorporating Sausage into Recipes<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Frequently_Asked_Questions_of_Making_Homemade_Sausage\" title=\"Frequently Asked Questions of Making Homemade Sausage\">Frequently Asked Questions of Making Homemade Sausage<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/sausage-stuffer.com\/zh\/how-to-make-perfect-homemade-sausage\/#Conclusion_of_Making_Homemade_Sausage\" title=\"Conclusion of Making Homemade Sausage\">Conclusion of Making Homemade Sausage<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Embrace_the_Art_of_Making_Homemade_Sausage\"><\/span><strong>Embrace the Art of Making Homemade Sausage<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The art of sausage-making has gained popularity as more people seek to create food at home that is fresh, flavorful, and free from unnecessary additives. Making homemade sausage allows you to control the quality of ingredients, customize flavors to suit your taste, and create healthier alternatives to store-bought options. Whether you&#8217;re a foodie or simply looking for a fun kitchen project, making your own sausage is a rewarding culinary experience. In this guide, we\u2019ll walk you through the essentials, the process, and even some creative ways to use your homemade sausage in recipes.<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_743682541\">\n\t\t<a class=\"\" href=\"https:\/\/sausage-stuffer.com\/zh\/sausage-stuffer-products\/\" >\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"768\" src=\"https:\/\/sausage-stuffer.com\/wp-content\/uploads\/2024\/10\/Making-Home-Sausage.webp\" class=\"attachment-large size-large\" alt=\"Homemade Sausage\" srcset=\"https:\/\/sausage-stuffer.com\/wp-content\/uploads\/2024\/10\/Making-Home-Sausage.webp 768w, https:\/\/sausage-stuffer.com\/wp-content\/uploads\/2024\/10\/Making-Home-Sausage-300x300.webp 300w, https:\/\/sausage-stuffer.com\/wp-content\/uploads\/2024\/10\/Making-Home-Sausage-150x150.webp 150w, https:\/\/sausage-stuffer.com\/wp-content\/uploads\/2024\/10\/Making-Home-Sausage-12x12.webp 12w, https:\/\/sausage-stuffer.com\/wp-content\/uploads\/2024\/10\/Making-Home-Sausage-600x600.webp 600w, https:\/\/sausage-stuffer.com\/wp-content\/uploads\/2024\/10\/Making-Home-Sausage-100x100.webp 100w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_743682541 {\n  width: 74%;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"gap-2032601378\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-2032601378 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"flex max-w-full flex-col flex-grow\">\n<div class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words [.text-message+&amp;]:mt-5\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"bb2bcc5a-91dc-4839-aae4-50b309dd0676\" data-message-model-slug=\"gpt-4o\">\n<div class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\">\n<div class=\"markdown prose w-full break-words dark:prose-invert light\">\n<h2><span class=\"ez-toc-section\" id=\"The_Essentials_of_Sausage-Making\"><\/span><strong>The Essentials of Sausage-Making<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Understanding_Sausage_Types_Fresh_vs_Cured\"><\/span>Understanding Sausage Types: Fresh vs. Cured<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Before diving into the sausage-making process, it\u2019s important to understand the two main types of sausages: fresh and cured. Fresh sausages, like Italian or breakfast sausage, are made from raw meat and need to be cooked before consumption. Cured sausages, such as salami and pepperoni, undergo a preservation process using salt, nitrates, or fermentation, which allows them to be stored for longer periods and eaten without cooking. Knowing which type you want to make is crucial, as it will influence the choice of ingredients, <a href=\"https:\/\/sausage-stuffer.com\/zh\/sausage-stuffer-products\/\">equipment<\/a>, and techniques you\u2019ll need.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Choosing_the_Right_Meat\"><\/span>Choosing the Right Meat<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The meat is the heart of your sausage, so selecting the right kind is key. Pork is the most common choice, as its fat content provides moisture and flavor, making it ideal for sausage. However, you can also experiment with beef, lamb, chicken, or even game meats like venison. The important thing to keep in mind is the fat-to-meat ratio. For most sausages, you\u2019ll want a mixture that contains about 70% lean meat and 30% fat to ensure your sausage is juicy and flavorful. Leaner meats like chicken or turkey may require the addition of extra fat, such as pork fat, to prevent them from drying out during cooking.<\/p>\n<p>&nbsp;<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Essential_Ingredients_and_Equipment\"><\/span><strong>Essential Ingredients and Equipment<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Gathering_Your_Ingredients\"><\/span>Gathering Your Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The flavor of your homemade sausage comes from the right combination of herbs, spices, and fillers. The most basic sausage recipe includes salt, pepper, and garlic, but you can elevate your sausages with a variety of other spices. Fennel, paprika, cayenne, thyme, sage, and nutmeg are popular choices. For a sweeter twist, brown sugar or maple syrup can add depth. You may also want to include fillers such as breadcrumbs or rice to add texture and stretch your sausage mixture. Experimenting with different spice blends allows you to create a signature flavor.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Essential_Tools_for_Success\"><\/span>Essential Tools for Success<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>While making sausage by hand is possible, having the right tools can make the process easier and more enjoyable. A meat grinder is essential for breaking down the meat into a fine consistency. You\u2019ll also need a sausage stuffer to fill the casings evenly without air pockets. Other helpful tools include a digital scale for precise measurements, a sharp knife for trimming meat, and a thermometer to ensure your sausages are cooked to the right temperature. Casings, either natural (usually made from animal intestines) or synthetic, are necessary if you plan to stuff your sausage mixture.<\/p>\n<p>&nbsp;<\/p>\n<h2><span class=\"ez-toc-section\" id=\"The_Process_of_Making_Homemade_Sausage\"><\/span><strong>The Process of Making Homemade Sausage<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Preparation_Steps\"><\/span>Preparation Steps<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The first step in making homemade sausage is to prepare your ingredients. Start by trimming any excess fat or sinew from your meat and cutting it into small chunks that will fit into your grinder. Chill both the meat and your equipment (grinder parts and mixing bowls) to make the grinding process smoother and to prevent the fat from melting. Gather all your seasonings and have them ready to mix in once the meat is ground.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Grinding_the_Meat\"><\/span>Grinding the Meat<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Grinding meat at home allows you to control the texture and quality of your sausage. For a coarser sausage, use a larger grinder plate; for a finer texture, use a smaller one. It\u2019s important to keep the meat cold throughout the grinding process to prevent fat smearing, which can affect the sausage\u2019s final texture. If you don\u2019t have a meat grinder, you can ask your butcher to grind the meat for you, though you\u2019ll miss out on the control and customization that home grinding offers.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Mixing_and_Seasoning\"><\/span>Mixing and Seasoning<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Once your meat is ground, it\u2019s time to add your spices and seasonings. Use your hands or a stand mixer with a paddle attachment to mix the meat and seasonings thoroughly. Be careful not to overmix, as this can lead to a tough texture. The key is to distribute the seasonings evenly without compacting the meat. You may want to fry a small sample of the mixture to taste and adjust the seasonings before moving on to the stuffing process.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Stuffing_the_Sausage\"><\/span>Stuffing the Sausage<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Stuffing the sausage is perhaps the most technical part of the process. If using casings, soak them in warm water to soften them and rinse them thoroughly before filling. Attach the casing to the sausage stuffer nozzle, then slowly feed the sausage mixture into the casing, being careful not to overfill it. Twist the sausage into links at regular intervals, and prick any air bubbles with a needle or pin to avoid bursting during cooking. If you prefer, you can skip the casing and shape your sausage mixture into patties instead.<\/p>\n<p>&nbsp;<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Cooking_and_Storing_Your_Sausage\"><\/span><strong>Cooking and Storing Your Sausage<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Cooking_Methods\"><\/span>Cooking Methods<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>There are several ways to cook homemade sausage, depending on the type you\u2019ve made. Fresh sausages can be grilled, pan-fried, or baked. The key is to cook them slowly over medium heat to avoid burning the outside while ensuring the inside is fully cooked. For cured sausages, follow the specific instructions for curing and drying, which may involve hanging the sausages in a cool, dry place for several days to weeks. Always use a meat thermometer to check that fresh sausages reach an internal temperature of 160\u00b0F (71\u00b0C) to ensure they\u2019re safe to eat.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Storing_and_Preserving\"><\/span>Storing and Preserving<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Once your sausages are cooked or cured, you\u2019ll want to store them properly to maintain freshness. Fresh sausages can be refrigerated for up to three days or frozen for up to three months. If freezing, wrap them tightly in plastic wrap or vacuum-seal them to prevent freezer burn. Cured sausages, on the other hand, can be stored in a cool, dry place for several months, depending on the curing process used. Always label your sausages with the date so you can keep track of their shelf life.<\/p>\n<p>&nbsp;<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Creative_Uses_for_Homemade_Sausage\"><\/span><strong>Creative Uses for Homemade Sausage<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Incorporating_Sausage_into_Recipes\"><\/span>Incorporating Sausage into Recipes<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Homemade sausage can be the star ingredient in a variety of dishes. Use it to elevate a classic pasta dish, like spaghetti with sausage and marinara sauce. Add crumbled sausage to pizzas, casseroles, or breakfast scrambles. You can also grill sausage links and serve them on buns with your favorite toppings for a homemade twist on the classic hot dog. The possibilities are endless, and experimenting with different recipes is a great way to enjoy the fruits of your labor.<\/p>\n<p>&nbsp;<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Frequently_Asked_Questions_of_Making_Homemade_Sausage\"><\/span><strong>Frequently Asked Questions of Making Homemade Sausage<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li><strong>What type of meat is best for making homemade sausage?<\/strong><br \/>\nPork is the most popular choice, but beef, chicken, lamb, and game meats like venison can also be used.<\/li>\n<li><strong>How do I know when my sausage is cooked properly?<\/strong><br \/>\nUse a meat thermometer to ensure that the internal temperature reaches 160\u00b0F (71\u00b0C) for fresh sausage.<\/li>\n<li><strong>Can I make sausage without a meat grinder?<\/strong><br \/>\nYes, you can buy pre-ground meat or ask your butcher to grind it for you. However, grinding your own meat allows for greater control over the texture and quality.<\/li>\n<li><strong>How long can I store homemade sausage?<\/strong><br \/>\nFresh sausage can be stored in the refrigerator for three days or frozen for up to three months. Cured sausage can last several months if stored properly.<\/li>\n<li><strong>Are there vegetarian alternatives for sausage?<\/strong><br \/>\nYes, you can use plant-based ingredients like tofu, tempeh, or lentils combined with spices and fillers to create a vegetarian sausage.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Conclusion_of_Making_Homemade_Sausage\"><\/span><strong>Conclusion of Making Homemade Sausage<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Making homemade sausage is a rewarding culinary endeavor that offers endless opportunities for customization and creativity. By mastering the basics of sausage-making, from selecting the right meat to experimenting with different flavors, you can create sausages that are not only delicious but also healthier and more natural than their store-bought counterparts. Whether you\u2019re preparing sausages for a family meal or exploring new recipe ideas, the process of making sausage at home allows you to embrace the craft and enjoy the satisfaction of a homemade treat.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Embrace the Art of Making Homemade Sausage The art of sausage-making has gained popularity as more people seek to create food at home that is fresh, flavorful, and free from unnecessary additives. Making homemade sausage allows you to control the quality of ingredients, customize flavors to suit your taste, and create healthier alternatives to store-bought [&#8230;]","protected":false},"author":1,"featured_media":2339,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2337","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sausage-stuffer.com\/zh\/wp-json\/wp\/v2\/posts\/2337","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sausage-stuffer.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sausage-stuffer.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sausage-stuffer.com\/zh\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sausage-stuffer.com\/zh\/wp-json\/wp\/v2\/comments?post=2337"}],"version-history":[{"count":4,"href":"https:\/\/sausage-stuffer.com\/zh\/wp-json\/wp\/v2\/posts\/2337\/revisions"}],"predecessor-version":[{"id":2342,"href":"https:\/\/sausage-stuffer.com\/zh\/wp-json\/wp\/v2\/posts\/2337\/revisions\/2342"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sausage-stuffer.com\/zh\/wp-json\/wp\/v2\/media\/2339"}],"wp:attachment":[{"href":"https:\/\/sausage-stuffer.com\/zh\/wp-json\/wp\/v2\/media?parent=2337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sausage-stuffer.com\/zh\/wp-json\/wp\/v2\/categories?post=2337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sausage-stuffer.com\/zh\/wp-json\/wp\/v2\/tags?post=2337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}