How to make ham sausage yourself at home, how to make ham sausage yourself at home?

Ham sausage is a very convenient but very tasty food. However, the ham sausages bought on the market are generally ham sausages with more starch content and less meat content, which are not enjoyable to eat. Therefore, many people want to make ham sausages with more meat content at home.

After the ham sausage is made, it can be stored in the refrigerator for a long time. As long as you want to eat, you can eat as you like, which is very convenient. So, how do you make your own ham sausage?

1. Slice the ginger, cut the green onion into sections and soak it in water for more than half an hour, then repeatedly grasp and pinch the green onion and ginger, remove the green onion and ginger, make green onion and ginger water, pour in corn starch, stir evenly and set aside. Soak the sheep intestines with water and a little white wine for more than half an hour, rinse them with water, cut the cotton thread, fill the sausage tools, needles, wash and set aside. Wash the meat and cut it into pieces, and mix the fat and lean meat separately into a puree, the more delicate the stirring, the better.

2. Add salt, sugar, cooking wine, light soy sauce, and red yeast powder to the meat filling, just mix the green onion, ginger and corn starch water, pour a small part in the meat filling, stir in one direction, wait for the meat filling to completely absorb the water, and then pour a part of the green onion, ginger and corn starch water, stir in one direction, this step is very important, be sure to wait for the meat to absorb the water each time, and then repeat the next step.

3. Until the meat filling looks moist and the hand is very elastic on the meat filling, it's good, cover the plastic wrap or plastic bag, and put it in the refrigerator for more than 2 hours, so that the meat filling can fully absorb the seasoning, and the meat filling is more Q bomb after freezing. Tie one end of the sheep intestine with cotton thread, pour the meat filling into the sheep intestine, and then slowly push the sheep intestine inward, until it reaches the bottom of the sheep intestine, and start to fill the sausage.

4. After a sausage is filled, according to the length you like, in the place where the thumb can be easily pressed, tie it with cotton thread one by one, and then take a needle to prick the sausage where there are bubbles (each sausage must be pricked with a needle A few small eyes are released to release the air inside, otherwise it is easy to explode when cooking).

5. Dry the skin in cold weather for a night, air dry the skin, and use an electric fan to blow it for about 2 hours in summer, and dry the skin.

6. Cook in a pot under cold water for 20 to 30 minutes on medium and low heat, remove it and let it cool, put it in a bag and freeze it for preservation.

Many people prefer to eat ham sausages, especially children, they love ham sausages very much, but often bought outside can not guarantee its safety, children eat it is not very good for the body, this problem can be well solved, we can make it at home, convenient and simple, not very complicated, as long as you learn to do it, so what is the recipe for homemade ham sausage?

How to make homemade ham sausage? Many people like to eat ham sausages very much, especially children, but there are too many additives sold outside, and they can't eat it during the ** period. Here's how to make your own ham sausage, homemade ham sausage recipe, homemade ham sausage seasoning, homemade ham sausage ingredients, etc.

Ham sausage is delicious and attractive, but there are too many additives, and the ** period can not be eaten, black-hearted businessmen often put rotten meat into it, it is terrible to think about, for the health of the family, let the little pot friends be healthy, mothers come and try it! It's fast and easy, economical and hygienic. The method of ham sausage is very simple, and it is healthy and delicious to make yourself.

Starch plus egg white and a little water to make a paste, water to add little by little, add five-spice powder, pepper powder, salt, red yeast rice flour, sugar, minced green onion, minced ginger and mix well, grasp it with your hands, make the meat filling delicate. Slowly add the starch paste and continue to grasp the meat filling with your hands until the meat filling is smooth and smooth. Put the adjusted meat filling on the tin foil, roll it up, and slowly tighten the two ends, and the tin foil must be wrapped in two more layers, otherwise it is easy to break when the two ends are twisted.

Ham sausage is a kind of meat food popular with consumers, it is based on livestock and poultry meat as the main raw material, supplemented by fillers (starch, vegetable protein powder, etc.), and then added condiments (salt, sugar, wine, monosodium glutamate, etc.), spices (onions, ginger, garlic, cardamom, sand kernels, ingredients, pepper, etc.), quality improvers (carrageenan, VC, etc.), color protection agents, water retention agents, preservatives and other substances, using pickling, chopping (or emulsifying), high-temperature cooking and other processing technology, it is characterized by delicate meat, Fresh and refreshing, easy to carry, easy to eat, long shelf life.

With eggs and shrimp, you can make delicious shrimp ham.

Try this ham sausage, it is very delicious.

The preparation of ham sausage is as follows:

1) Defrosting: Select lean pork or hind leg meat that meets the national health standards, serve it in a stainless steel basin, place it in the thawing room, thaw it naturally for 24 hours, and the thawing temperature does not exceed 4.

2) Elective: Thawed pork, remove residual skin, broken bones, lymph and connective tissue.

3) Grinding: The optional pork is ground with a meat grinder, the diameter of the meat grinder grate is 16 20 mm. When grinding meat, control the meat temperature not higher than 10.

4) Stirring and marinating: Put the ground meat in a blender, add salt, polyphosphate, sodium isoVC, sodium nitrite and various seasonings, stir for 10 minutes, place it in the marinating room to marinate, the temperature is controlled at 2 6, and marinate for 48 hours.

5) Chop and mix: Cool the mixer to 10 with ice water, drain the water, put in the marinated meat filling, chop and mix for 2 minutes, add chicken bone puree and chop and mix for 5 minutes, then add pre-dissolved carrageenan, appropriate amount of borneol, sugar and seasonings, chop and mix for 3 minutes, add starch and soy protein and continue to chop and mix for 5 minutes. When chopping and mixing, it should be low speed and then high speed, and the temperature should be controlled during the chopping process not to exceed 10.

The chopped meat filling should be uniform in color and moderate viscosity.

6) Enema: The continuous vacuum enema ligation machine is used to pour the chopped meat filling into the red PVDC casing, and the aluminum wire is ligated, the specification is 75 grams. The filling of the meat should be moderately swollen, not too tight or too loose.

7) Cooked sterilization: The filled ham sausage should be cooked and sterilized as soon as possible, generally not more than half an hour. Put the well-packed ham sausage into the sterilization basket in layers, then push it into the sterilization pot, cover it, and start the sterilization.

Sterilization formula: 20 minutes - 20 minutes - 20 minutes 121 . When cooling, it is necessary not only to cool down the ham sausage as soon as possible, but also to prevent the pressure inside and outside the ham sausage from being unbalanced and bursting due to the cooling too fast.

Ingredients: 4 servings.

400 grams of minced pork.

Ingredients: 1 small green onion, 1 small piece of ginger, 100 grams of corn starch, 2 grams of red yeast powder, 1 teaspoon of salt, 3 grams of sugar, 3 grams of thirteen spices, 2 grams of pepper.

Step 1: How to make your own ham sausage.

Prepare a pork casing about 50 cm long, clean the casing, and soak it in clean water for later use.

Step 2: How to make your own ham sausage**.

400 g minced pork.

Step 3: Homemade ham sausage.

Place the minced meat in a blender and blend into a puree. (Chopping with a knife is also fine).

Step 4: A simple way to make your own ham sausage.

The meat puree should be stirred to this level of finesse.

Step 5: How to eat homemade ham sausage.

Finely chop the green onion and ginger, add to the minced meat and mix well.

Step 6: How to make homemade ham sausages.

Add salt, sugar, thirteen spices, pepper, and a little red yeast rice flour. (Red yeast rice powder is used for color mixing, and it is not available if you don't have it).

Step 7: How to fry homemade ham sausages.

Mix the cornstarch and a small amount of water into a paste.

Step 8: How to cook homemade ham sausages.

Pour the starch paste into the meat puree in batches, pour a little and grasp it with your hands before pouring.

Step 9: How to stew homemade ham sausages.

After pouring the starch paste, repeatedly grasp the meat puree until it is delicate and smooth.

Step 10: How to stir-fry homemade ham sausages.

Place the casing over the funnel and pour the meat puree little by little.

Step 11: How to stir-fry homemade ham sausages.

Try to fill the meat puree tightly when enema, smooth the casing while filling, don't use too much strength, don't break the casing, just tie the two sides with a rope after filling. (It is recommended not to pour too long at a time, and it is better to divide it into small sections).

Step 12: How to make homemade ham sausages.

400 grams of minced meat is poured into two 20 cm intestines, and then put into the steamer to steam for half an hour. After the ham sausage is ready, it can be sliced and eaten, or it can be fried with vegetables or made into soup.

First of all, to make ham sausage at home, you have to buy icing. Cut the meat into pieces and add various condiments, put it in a lounge chair, and then sprinkle it and air dry.

1 First prepare two catties of fresh pork, clean the pork, remove the skin, cut the pork into small pieces, and put it in a small basin.

Add ginger powder to 2 pots, remove the smell of cooking wine, then add an appropriate amount of salt, sugar, 4 tablespoons of oyster sauce, red yeast rice noodles, 150 grams of starch, 200 ml of water, and then grasp well with your hands.

3 Pour all the pork into a food processor and beat it into minced meat, beat it vigorously, pour it into a bowl, add a total of 300 grams of starch in two to three times, and stir vigorously in one direction after each addition.

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4 Prepare the sheep casing, soak it in water for 10 minutes, then rinse it in clean water, add white wine and water to remove the taste.

5 Put the finished minced meat into the manual enema, then pour the minced meat into the sheep intestine, tie it tightly with cotton thread, divide a intestine into several sections, prick a few holes with a toothpick, drain the air inside, and put it on the drying rack to dry for 30 minutes.

6 Air-dried intestines in a pot of warm water, turn on the minimum heat and simmer for 40 minutes, the water can not boil, until all the intestines float, cut with scissors in sections.

Ham sausage is delicate and easy to carry, and it is a kind of meat processed food that is ready to eat out of the bag, and is deeply loved by consumers, but do you know how ham sausage is produced?

Preparation of Tianjin ham sausage.

The ham sausage produced by the second processing plant of Tianjin Food Company has a dark red skin, wrinkles, bright and beautiful, and a fragrant taste, which is deeply welcomed by consumers. In 1981, it was rated as a high-quality product by the Ministry of Commerce.

Raw material formula: 100 kg of pork, 1 kg of sugar, 1 kg of pepper flour, kg of monosodium glutamate, 10 kg of corn flour, 10 kg of sodium nitrite, 3 kg of refined salt.

The proportion is 80% lean meat and 20% diced fat. If pork belly is used, the lean meat is 70%, and the pork belly is 30%. The casing is a cow casing or cannula.

The front and rear legs of the selected fresh pork, remove the bones and fat, add 3 kg of salt per 100 kg, spread evenly, stir into a minced filling with a 1 cm churning knife, add 3 kg of salt to 100 kg of pork belly, and also use a 1 cm churning knife to stir into a minced filling, and send it to the cold storage of -5 together with lean meat. After the fat is cooled slightly, cut into 1 cm of fat, add 3 kg of salt per 100 kg, and set aside.

2.Stirring: Remove the cooled crumbled filling and stir into a fine filling with a 2-3 mm whisk.

Pour corn flour and other auxiliary materials into the blender, pour sodium nitrite with water separately, add an appropriate amount of water to stir, mix well, that is, pour the lean meat filling together, and then add water appropriately, add water together with the water of the seasoning materials, about 15 catties per 100 kg, stir for 2 3 minutes, and then pour the prepared fat diced meat or pork belly into the mixer, stir for 2 3 minutes, that is, the sausage filling.

3.Filling: Load the mixed sausage filling into the sausage filling machine, fill it with the pre-prepared beef casing or casing, tie the opening tightly with a thin wire, and if there are bubbles on the surface, the needle should be poked and exhausted, and the bamboo rod is strung up, with 12 14 strings per rod. If the intestinal skin is coarse, it can be appropriately reduced.

4.Baking: Send the filled intestines into the oven, the fire can not be too urgent, the temperature is controlled at about 70, the baking hours, (the casing can be appropriately reduced time), until the casing is dry and the skin is pink.

5.Cooking: Put the roasted intestines into more than 90 water, after 15 minutes, the water temperature drops to 80 85, and the cooking hours (the casing is properly controlled according to the thickness) can be out of the pot.

6.Fumigation: Hang the intestines out of the pot into the oven again, bake them in warm water for 2 3 hours, then add charcoal fire below, cover them with sawdust, smoke them for 5 6 hours, and when the surface is dark red and wrinkled, it is the finished product.

With eggs and shrimp, you can make delicious shrimp ham.

Try this ham sausage, it is very delicious.

I don't know, I'm just trying to complete the task.

Stir-fried cucumbers. Hahaha. And fried. It's not bad to make sandwiches too.