How are sausages made and how are sausages made?

The high-quality sausage is red in color, with white sandwich flowers in between, which tastes salty and sweet, and is fragrant and rich when tasted.

1. Recipe 90 kg of lean pork, 5 kg of white sugar, 10 kg of fatty pork, 3 kg of refined salt, 200 grams of monosodium glutamate, 750 grams of liquor, 150 grams of minced fresh ginger (or garlic paste).

2. Preparation method l. Dicing: Cut the lean meat into slices of meat first, then into strips, and finally into small cubes of centimeters. 2. Rafting:

The diced lean meat is soaked in 1 concentration of salt water, and stirred regularly to accelerate the dissolution of blood water, reduce the oxidation of the finished product and darken the color. After 2 hours, remove the contaminated brine, soak it in salt water for 6-8 hours, and finally rinse it off and drain it. After scalding with boiling water, wash and dry with cool water immediately.

3. Pickling: Mix the washed fat and lean diced meat, mix with seasonings in proportion, mix well, and marinate for about 8 hours. Flip up and down every 2 hours to make the seasoning even, and prevent high temperature, sunlight, flies and dust pollution during pickling.

4.Skin and intestines: Salt and dry casings are soaked in warm water for about 15 minutes, rinsed inside and outside after softening, and soaked in water for later use, and the water temperature should not be too high when soaking, so as not to affect the strength of the casing.

Put the casing on the funnel mouth (or the mouth of the skin and intestine machine) from one end, when the end is set, put the air clean, tie it, and then pour the diced meat into it, and release the casing from the mouth while filling the diced meat, tie the port after filling the whole casing, and finally divide it into small sections according to the length of about 15 cm. 5.Dry:

Fill the sausages and hang them in a ventilated place to dry them for about half a month, and pinch them with your fingers to prevent them from being significantly deformed. It should not be exposed to the sun, otherwise the fat meat should be oily and flavorful, and the lean meat should be darkened. 6.

Preservation: Keep it clean and free of dust, cover it with a food bag, and do not hang upside down with the mouth of the bag, which is dustproof and breathable and will not grow mildew. When eating, it is steamed and cooled before slicing, and it is delicious.

The small intestine of the pig is filled with fat and lean meat, and the taste of the meat is mixed first.

<> [corn sausage].

Ingredients: 260g of lean pork, 260g of chicken breast, 100g of sweet corn kernels, salt, sugar, ginger powder, chicken powder, corn starch;

Recipe making process]:

1. To prepare the raw materials, I used pork hind leg meat, chicken breast, fresh sweet corn kernels, and eggs; The amount and proportion of meat can be arbitrary, or you can make pure pork or pure chicken, according to your own preferences; There is a lot of lean meat, and the fat can come a little bit, which can increase the taste, and the sausage made is not so dry;

2. Cut the chicken breast and pork into pieces, put them in the meat grinding bowl, and beat the eggs into the meat grinding bowl;

3. Start the meat grinder, about ten seconds, the meat will become meat puree, which is very convenient;

4. Put the fresh sweet corn kernels into the meat grinding bowl, the corn kernels are cut off with a knife, or you can peel them off one by one;

5. The meat grinder presses lightly for seconds to mix the corn kernels and meat puree evenly, and some large pieces can be opened, and then it can be stopped;

6. Take out the knife head from the meat grinding bowl and put a small spoon of salt;

7. Add a spoonful of cornstarch to make the sausage taste more tender;

8. Put a small amount of ginger powder, chicken powder, sesame oil, wear disposable kitchen gloves, and stir the seasoning and corn mash evenly;

9. Take a piping bag and put the corn mash into the piping bag, so that the squeezed sausage is uniform in size and looks better; If you don't have a piping bag, a fresh-keeping bag will do;

10. Cut a piping bag and squeeze the corn puree evenly into the sausage mold;

11. Cover the lid of the mold and put it in the steamer to steam for 30 minutes; The rice cooker I use here is just right to fit in the steamer;

The corn sausage is steamed, although the color is not as beautiful as the sausage bought, but this is no additives, no pigment, real material corn sausage, the method is not very simple, as long as the meat is ground into puree, with your favorite ingredients, you can make different flavors of sausages.

Sausages are a delicacy that people like very much.

The flavors of sausages are diverse, but the production process is relatively uniform, but the production process of different varieties of sausages is slightly different.

Specifically, the process of making sausages can be divided into the following steps:

1. Marinating of the filling.

The filling of the sausage is made up of minced meat and related seasonings. ......Some sausages require a certain amount of starch to be added.

As for the choice of seasonings, there are generally ......salt, sugar, cooking wine, five-spice powder, Sichuan pepper and so onThere is no set rule for the specific recipe, and it all depends on the preference of personal taste.

Chop the meat, add seasonings and marinate for a while, and the filling of the sausage is ready.

2. Stuff sausages.

The rind of the sausage is the casing of the animal. The reason why sausages are sausages is the role of casings.

The prepared filling is poured into the casing, and then a knot is tied in a certain part of the sausage, and the sausage is ready.

3. Air drying. Once the sausages are filled, they need to be placed in the appropriate environment for air drying.

For most sausages, when the air-drying process is complete, the sausage is ready.

4. Smoky. This process is not something that all sausages have to go through. ......This process is only required for certain sausages. ......It is only after smoking that the smoked sausage can have a unique flavor and it is finished.

1. Northeast home-style sausages.

Material. 5 kg of pork leg meat, 60-75 grams of salt, 60-75 grams of sugar, 50 grams of liquor, and 15-20 grams of thirteen spices are prepared in advance.

1.Rinse the casing in clean water (fill the casing with water and wash the inside to check for holes) 2Cut the leg into thumb nail-sized cubes.

Method. 1.Add salt, sugar, liquor, thirteen spices (or five-spice powder) to the diced meat and mix well (pickling can also be done or poured directly); 2.

The casing is placed on the mouth of the machine where the sausages are filled, leaving a little bit, knotting it, and pouring the meat into it; 3.The filled sausages should be tied tightly with cotton thread at intervals, pricked with needles, and air-dried in a cool and ventilated place (the time varies, depending on the temperature and weather is uncertain), until it feels dry and hard when pinched by hand.

Skill. 1.The ratio of fat to lean meat is recommended to be 2:8, of course, whatever you like.

2.It is not cut to the size of a thumb nail, it can be cut into thin strips, but it is not recommended to grind into minced pieces, as the taste will deteriorate.

3.After seasoning, you can first heat a piece in the microwave oven to taste the taste, so that it is more confident; The amount given by the seasoning is just a reference, please add seasoning according to your taste, if you like spicy, you can add chili powder, feel free to play.

4.After seasoning, as long as it is completely mixed, it can be poured directly; If you have time, you can also marinate for 2 hours or more before refilling.

5.If I don't have a sausage filling machine at home, I can cut out the mouth of a large beverage bottle (shaped like a large funnel with a thick diameter), put the casing on the mouth of the bottle, and use chopsticks to help pour the meat in.

6.Air-dried sausages, which can be refrigerated or frozen, it is recommended to freeze.

2. Homemade sausages with black pepper.

Material. 500 grams of beef tendon, 500 grams of pork belly, 1 shallot, 1 gram of parsley, 6 grams of salt, 3 grams of ginger, 50 milliliters of pepper juice, 15 milliliters of white wine, 1 gram of thyme, 6 grams of sugar.

1.Wash the beef, peel and wash the pork belly, and soak the two types of meat in cold water. Rinse repeatedly until the water is bloodless, and cut into small cubes; 2.

Wash the onion and cut it into small cubes, put it in a wok, and fry until the onion turns yellow (as much water as possible); 3.Prepare 50ml of Heinz black pepper juice, 15ml of high white wine (I used white cow di), 1 gram of thyme, 1 gram of arigenu, 1 gram of parsley, 8 grams of salt, 3 grams of ginger rice, and 6 grams of sugar; 4.Put all the seasonings into the cut meat, stir well, cover with plastic wrap and put in the refrigerator for 30 minutes; 5.

Soak the salted casing in cold water for more than 2 hours (I soaked it in the morning and enema at 4 o'clock in the afternoon, about 8 hours); 6.Put water on the soaked casing jar and check for damage. Cut off the broken places; 7.

Place the inspected casing over the enema. (Without an enema, you can make a simple enema with mineral water); 8.Fill the sausages and tie them in knots according to the length you need; 9.

Check the filled sausage, find a place where air has entered, prick it with a needle a few times, and drain it.

Method: 5000 grams of pork, 100 grams of refined salt, 60 grams of Shaoxing Huadiao wine, 500 grams of white soy sauce, 50 grams of sugar, 30 grams of Sichuan pepper (Sichuan pepper), 500 grams of hot water.

1. Pickling: Cut the pork into small pieces (such as the size of soybeans), put it in a steel basin, then add the pepper water that has been soaked in hot water to taste and freeze, and add refined salt, Shaoxing Huadiao wine, white soy sauce and white sugar to adjust the taste, and stir evenly, marinate for at least 8 hours.

2. Wind wax: After the pork is marinated, use a funnel to help press the meat into the soft casing, after the meat is all pressed into the intestine, tie a knot at both ends of the casing, insert a small hole with a needle rake to facilitate air slackening, and then tie it with hemp rope in sections, hang it in the sun, dry it during the day, and take it back at night, so as not to wet the fog and affect the quality.

Practice 2. 1. Select lean pork, and then add an appropriate amount of fatty meat according to your preference! Cut them into quick pieces and marinate them with salt and spices for a period of time, usually three days. Note that you need to add a little more salt.

2. Scoop up the marinated pork, and then stack it, the old method in the past was to stomp with a knife at home, but now it is high-tech, and it is directly taken and twisted with a machine, and it will be good soon. What kind of ingredients should be added to marinate? Get three lai, five-spiced star anise, a little pepper, cinnamon, and add some monosodium glutamate, etc., these ingredients must be ground into powder.

Cantonese sausage - How to make Cantonese sausage.

How are sausages made?

First wash the pork, then stir it with a meat grinder, then add green onions, ginger, garlic and spicy ingredients, add starch, stir well, and then pour it in with casing. One end is tied with a rope, then the other end is also tied with a rope, and a needle is used to pierce a few holes in the middle. Then put it in a pot for steaming, and steam for half an hour.

This makes the sausage.

5 catties of meat into 23 grams of salt, 30 grams of monosodium glutamate, 75 grams of sugar, 175 grams of soy sauce, 75 grams of liquor, 23 grams of thirteen spices to grasp evenly, tie the casing tightly at one end, make a funnel with a bottle of mineral water, cover it with the casing at the other end, poke the meat into the casing, fill the seal, divide it into even sections, tie a few chains and tremble a hole, and dry it for 7 days.

Ingredients: 10 kg of pork (after the sharp tip of the buttocks), 50 grams of rock sugar, 30 grams of pepper, 50 grams of Sichuan pepper noodles, 350 grams of refined salt, and a few cooking wines.

Cooking steps:1Prepare casings, cotton threads and spices.

2.Peel and slice the pork branches, add seasonings and mix.

3.Let the seasoned pork sit for half an hour.

4.The casing is applied to the tube first.

5.The beginning of the enema feels particularly cool with Li ("One person's operation is relatively old-fashioned, in addition to opening the meat and hand cranking, the intestines must also be taken care of, and the air in the casing should be gently pushed out, and the intestines should also be avoided.

6.Tie the sausage in sections with cotton thread and wash it in warm water.

7.The sausages can be dried for about 10 days.

8.Dried sausages should be large enough to be so dry.

Cooking Tips:

When making sausages, we should pay attention to the following points: 1. Pork should be selected as much as possible from the tip of the back buttocks, the tip of the back buttocks is close to the meat on the buttocks, light red, very suitable for making diced meat, meat segments and shredded meat, meat slices 2 When carrying out enema, try not to fill it too full, so as not to break the casing 3. Or adjust the seasoning according to personal taste 4 The process of air-drying sausage, remember that the weather is very critical, if you have a dryer at home, you can also use a dryer to air-dry. The finished sausage can be steamed and eaten by everyone, and it can be put in the oven when stir-frying.

The sausage is eaten in a very casual way.

In fact, fill your own sausages, very simple raw materials can be very delicious, such as salt, sugar, liquor and pepper said by the landlord, of course, there must be good meat, like a little fat on black pig pork belly, thin a little on black pig hind leg meat or plum meat.

But filling your own sausages is a very troublesome and tiring task, and if you think about it, first you have to grind the meat. Meat grinding also has to have a meat grinder, the meat can not be ground too fine, pay attention to me, are hand-cut 2-3mm thick shredded meat, these dozens of catties cut down, how much trouble? Source scrambling.

Then you have to season it, you have to stir it, you have to make a casing, and then you have to use an enema machine (of course, some household meat grinders and cooking machines will have sausage filling functions and accessories, and you don't need to buy a special enema machine, but for example, the landlord's Kenwood chef chicken, enema accessories are not cheap.) When it is done, you have to pierce holes in the casing. To tell the truth, this process not only requires hail and physical strength, but also requires technology.