How to make sausages, how to make sausages

1. Seasoning: If you want to simply have a good taste and take the grocery store of the vegetable market to buy the kind of seasoning that specializes in making sausages and bacon, Golden Palace, good people, Dandan or something, a lot, there are also sold on the Internet, there are Guangwei and Sichuan flavor, I am Sichuan, I like Sichuan flavor, so in terms of seasoning, I do it directly, buy pepper powder, chili powder, pepper, salt, light soy sauce, cooking wine, you can also add ginger and garlic, but I don't like to add ginger and garlic very much, because it has to be chopped very finely, make it into sauce in it, a little troublesome, this is a sausage, The bacon is chili sauce, peppercorn granules, dark soy sauce, and salt.

2. Meat: Go to buy fresh pork in the morning, choose fatty meat, make sausages and let the boss break the meat, bacon to scald the skin, generally buy meat **, if not, go home by yourself, and blanch the skin of the meat in the pot.

3, to make sausages, but also to buy pig intestines, in turn to wash clean, add starch wash, will be a lot of good washing, and clean, the seasoning according to their own taste and beat the meat mixed well, with a funnel, if not bought, use the mineral water bottle at home, to the first half of the upside down to use, with the prepared thread to tie the end of the sausage, begin to add meat, finally, each section according to the appropriate length of the bundle, cool hanging in a cool and ventilated place, two or three days, with a needle to gently prick the inflated place, before not piercing for the flavor, Generally, it can be consumed in about 10 to 15 days.

4. Make bacon, buy a lot of meat, cut it into a long shape, place it in the basin, mix the prepared sauce and pour it into the basin, remember to smear it evenly, so that it is better to go into the taste, put the old soy sauce less, just for the color, the salt should be more, other seasonings according to their own taste, and finally cover the lid, turn it over after two days, marinate for 5 days, boil hot water, warm, take out the meat and wash it, you can hang it in the shade to dry, and it can be eaten for half a month.

If the above conditions can be smoked, use Baiya, one day, or two days, and the steamer process can be 6 or 7 days, which will be faster.

First, the fat and lean pork is crushed with a meat grinder, stirred evenly with various seasonings, and then poured into the casing.

Method Step 3:

Mix well and marinate for about 20 minutes (or leave it uncooked if you don't have time).

Method Step 4:

Prepare a tube-shaped object, if you really don't have this type of stuff, you can use a mineral water bottle instead, or you can wrap a wire around an egg-sized circle.

Method Step 5:

Put the casing on the cylinder, and if it is a wire loop, put the mouth of the casing on the wire loop and tie a dead knot at the end of the casing.

The sausage is delicious to make as follows:Ingredients: 2 potatoes, 4 sausages, 8 mushrooms, 1 garlic, 1/2 onion, appropriate amount of black pepper, appropriate amount of salt and pepper, 1 tablespoon of olive oil.

Steps: 1. Prepare all the ingredients.

2. Cut the potatoes into hob pieces, slice the sausages, wash the mushrooms and set aside.

3. Heat the oil in a pan and fry the mushrooms.

4. Fry the potatoes until the surface is golden brown.

5. Add sausage + onion and fry until cooked.

6. Enlarge the garlic and fry until fragrant.

7. Put all ingredients in the pot.

8. Sprinkle with an appropriate amount of black pepper.

9. Salt and pepper. <>

10. Stir-fry evenly.

11. A simple and delicious sausage, potato and mushroom platter is completed.

12. The potatoes are crispy and soft and glutinous, the roasted sausage meat is full and Q elastic, and the fresh meat is really amazing! It's all meat in one bite! It will also burst juice, which is so satisfying.

Hello! Ingredients: 10 kg of pork (fat and lean ratio), 100 grams of salt, 30 grams of sugar, 100ml of high liquor, 50 grams of ginger juice, 100 grams of five-spice powder, 100 grams of pepper, appropriate amount of chicken essence, 25 grams of dark soy sauce (coloring).

1. Put the cut pork in a container, add salt, sugar, five-spice powder, pepper, high liquor, dark soy sauce, ginger juice (cut the ginger into small pieces, break it with a food processor, squeeze the juice, or chop it with a knife and squeeze the juice), stir it thoroughly, and marinate for 1 hour.

2. Soak the bought casing thoroughly, hang it on the enema rod of the machine, knot the front end of the casing, pour the marinated meat into the machine hopper, and start the enema.

3. Fill all the casings, tie the end of the knot, and tie it in sections with cotton thread.

4. Place it in a cool and ventilated place, dry it for about 10 days depending on your preference, and then remove it for freezing.

1.Wash the meat, wipe off the surface moisture, and cut it into pieces the size of broad beans. Cut the fat into pieces of the same size and mix well with the lean meat.

2.Add sugar, salt, liquor, monosodium glutamate, ginger powder, five-spice powder and other seasonings to the meat and mix evenly.

3.Soak the casing in warm water to soften and rinse. One end of the casing is tied with a white thread (sealed). The other end of the casing is placed over the mouth of the cleaned funnel, and the flavored pieces of meat are placed in the funnel and slowly poured into the casing.

4.Gently squeeze the pieces of meat from the entrance of the casing to the lower end of the casing, preferably tightly. However, it is not advisable to exert too much force, so as not to squeeze the casing. Until the meat pieces are filled, if there is a casing left, you can use clean scissors to cut the casing, dry it, and leave it for reuse.

5.Use a sterilized needle (a large needle for household sewing) to puncture the enchicked intestine (that is, wear some small holes in the casing to remove air and moisture in the sausage, and require that there are no bubbles and water droplets in the sausage), and then squeeze the meat in the intestine tightly. Then tie it with a clean thin thread in sections of about 15 cm.

Hang it in a ventilated place to dry until the sausage is dry and hard, and cut off the tie thread of each section to collect.

Essentials of production. 1.The flavor of the sausage can be adjusted according to each person's preference. But there must be liquor and ginger powder (juice) in the seasoning.

2.Adding a little glucose to the sausages can give the marinated sausages a red color and add to the beauty of the sausages.

3.Sausages can be kept for a longer period of time.

Method step 1, buy the casing to wash off the surface salt, rinse carefully, wash it clean, soak it in a bowl with cold water and a little white wine for later use. 2. Cut the meat into small pieces and put it in a meat grinder to grind into a meat puree. (You can leave a small part and don't grind and cut it into small pieces, the taste will be good) 3. Meat puree.

The meat grinder is small and can only be beaten a little at a time, testing patience (come on!). 4. Add sausage seasoning, minced garlic, MSG, salt, dark soy sauce in turn, and stir well with disposable gloves on both hands. 5. Mix the starch with cold water.

The water should not exceed 100 grams) 6. The meat filling should be slapped and marinated in a cool place for 12-24 hours. 7. Add the water starch to the marinated meat filling in three times, stir well, and let stand for 3 minutes. Prepare for the enema!

8. Put the casing on the funnel, exclude the air, and the end of the knot can be filled with meat filling, ps: If there is no funnel, you can cut a drink bottle instead! (It is really painful to fill the meat filling, be patient, fill it slowly, don't fill it too much) 9, the meat filling is all poured into the casing, the casing is not cut off, directly tied with a rope into the ideal length, a string is wrapped around the hanger, the coat is rinsed with cold water, and the gas can be deflated with a fine needle puncture at this time.

This is the shortest one I picked for easy photography, the normal casing should be very long) 10, immediately boil, the water temperature is about 92 degrees under the pot, about 83 degrees out of the pot, the cooking time is about 20-30 minutes, hang in the shade for 1-2 hours, the epidermis has no water beads, cool through. Then it's time to eat!! You can also eat it when it's hot just out of the pot) 11. Careless to do, there are a few bubbles, but it does not affect the eating, dip it in balsamic vinegar, and it tastes beautiful!