What are the ways to cut sausages? Can sausages be cut into slices after cooking

1. How to cut sausages into beautiful spirals:

Materials and tools: often barbecue skewers, sausages, sharp knives.

Method:1Use a skewer to carefully thread the sausage from the center of one end to the center of the other.

2.Use a sharp knife to cut at a certain angle, starting from either end, the angle of the knife should be stable, it does not matter if the blade is close to or touches the center of the barbecue, and keep turning the sausage until the position of the knife reaches the other end of the sausage.

3.Finally, blanch the sausages in hot water, then put them in a strainer to strain the water and pull out the barbecue skewers.

4.If you cut it in this way, you will end up with a double-strand spiral sausage.

Second, the sausage cut into small octopus cutting method:

Method: One end of the small crispy sausage is crossed with two knives, and the four cut after heating will automatically curl, which looks like a small octopus, which is more suitable for plating or making food for children.

Steamed sausages must not be sliced, otherwise the oil will be lost, the taste will not be so good, the sausage itself has a very large toughness, after steaming can be cut into oblique slices, which can reduce the feeling of toughness, and it can be more convenient to eat.

It is better to cut the steamed sausage after cooling, and it is not easy to form it after the hot cut, or it can be boiled in clean water and cooled and cut into thin slices.

Prepare some sausages, then prepare some balsamic vinegar, add some cold water to the steamer, and then put the sausages on the pot and steam for about 20 minutes, then you can take out the sausages, let them cool and cut them into small slices, and put the cut sausage slices on the plate. Sausages are dipped in balsamic vinegar to eat, and they taste even better.

Sausages can be sliced when cooked.

The meat of the sausage can be cut into strips, and it can also be cut into minced meat, and it can also be diced, and in general, the sausage is cut into diced meat or minced meatThe taste of diced meat is better than that of minced meat, which depends on personal preference. If you cut the strips, you can't cut them too big, and if you cut them too much, it is easy to break the casing when filling, and it is not easy to get into the flavor.

Filling sausages and cutting meat is more a test of physical strength, so be sure to make the meat more finely minced, and avoid more air in the sausage when filling. The filled sausage must be knotted tightly to avoid the sausage falling out when it is dried, and the knotted sausage is also easy to take.

Precautions. 1. How much air will enter the sausage by hand, so you need to prick some small holes with a needle in the place where there are white bubbles, and then press the bubbles to come out, so that the sausage will not be uneven, and it will not fall apart when cutting, because there will be air entering the sausage by hand.

2. Soak the casing for half an hour when enema, be sure to rinse it inside and out, if you are afraid of peculiar smell, you can use white wine and water to soak for half an hour.

It is best to cut into strips of meat.

1. The main ingredients are spiced noodles, salt, soy sauce, sugar, and liquor.

2. Cut the pork foreleg meat into small strips according to the ratio of lean eight fat two. This lean ratio can be adjusted according to personal taste.

3. Cut the fresh ginger into pieces, add a small amount of water to the juicer to squeeze out the ginger juice, filter it and pour it into the marinade.

4. Pour the marinade into the meat strips.

5. Stir the marinade and meat strips thoroughly.

6. Put the stirred marinated meat strips into the refrigerator and refrigerate for 12 hours.

7. Wash the casing for enema, prepare the meat grinder to start filling the sausage, and the meat grinder will directly install the enema without putting the meat grinding blade.

8. Take a casing and put it on the enema, remove the air and tie a knot at the end of the casing.

9. Put the meat strips into the meat grinder and turn the handle, and the meat strips will be poured into the casing. Tie the knot with string in the right place for the sausage while filling.

10. Tie a knot at the end after filling a casing, carefully put it in the basin, and then put another casing.

11. Hang the filled sausages indoors and dry overnight.

12. Hang the sausages that have been dried overnight in the ventilation of the outdoor window.

13. Sausages can be air-dried for 7-14 days according to personal taste.

14. Remove the air-dried sausages and rinse them with water to remove the floating ash.

15. Put the sausage plate in the steamer and steam it over high heat for half an hour.

16. Cut the steamed sausage into strings and sections, and it is ready to eat. It can also be frozen in the refrigerator and heated while eating.

Ingredients: 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).

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

2. Rafting: Soak the diced lean meat in 1 concentration of salt water, stir it regularly, 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 it reaches the end, 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, and tie the port after filling the whole casing.

Hello! 1. Try to make it as firm as possible when filling sausages. When filling, you must stuff it firmly, and squeeze the meat with your hands while pouring, so that it cannot be soft and collapse.

Tighten the meat a little tighter. But don't overfill, just hold up the casing, and don't have gaps between the meat fillings.

2. Wait for the filled sausage to dry and it will be slightly easier to cut, otherwise there is still air in it that is not discharged, and it is easy to have gaps, so it will naturally be chopped. In addition, after a period of sunbathing, if you find a place with bubbles, it is recommended to puncture the exhaust with a needle again.

3. Don't cut raw when it's dried, it's best to cut it after steaming. And steaming the sausage, letting it cool and then cutting it will be better to form. Because the sausage is generally air-dried, relatively speaking, the moisture content in it is very small, and it is boiled in a pot.

4. Don't cut it into slices, especially if you cut very thin slices, it is easy to break. Cut into large pieces. Or don't slice it, you can cut it into small pieces. Or simply don't cut it, and it's good to eat it steamed whole.

5. The knife used when cutting sausages should be sharper, otherwise the sausages will have casings, and if the casings are not cut off, they will be involved, resulting in broken sausages.

6. Add some starch when filling sausages and filling. It can increase the viscosity of the meat, making the sausage easier to shape, more beautiful, and less easy to chop. Moreover, starch can increase the taste of the sausage, it is tough to eat, and it can also absorb the fat in the meat, so it is not greasy to eat.

In addition, starch is also easier to color, which makes it more appetizing in the eyes.

The marinated sausage meat is relatively tight, and if the sausage is sliced, you can cut it out according to the cross-section, and you can also put the sausage slightly obliquely, so that the sausage slice is larger.

The sausage meat needs to be cut diagonally so that it is not easy to break, and it is better to be a little thicker.

For sausage meat, we usually cut it into thin slices directly with a knife.

1. First prepare a sharp knife, so that the sausage will not be chopped.

2. A sausage, preferably a long one, which is more convenient to cut.

3. You can cut directly along the length of the sausage, and the size is the same as that of the sausage.

4. You can also cut the sausage diagonally, so that the sausage is longer and oval shaped.

5. Be sure to pay attention to the fact that when cutting, the base distance between the circles is uniform, and some cannot be thick and some are thin and uneven.

6. Finally, put the cut aside and wait for use.

The sausages are cut first before steaming. Of course, in the case of not being in a hurry, it is not recommended to cut and then steam, because after cutting, it will lead to the loss of oil inside the sausage in the process of steaming, and the final product will appear to be meaty, the fragrance will become lighter, and the flavor will be discounted a lot.

Calories of sausagesThe sausage itself is a core eggplant composed of meat, and fat accounts for a high proportion of it, so friends who want to ** should know that sausage is a high-calorie food.

The calories of a sausage can reach a large calorie, the fat content of a sausage accounts for about it, and the protein content accounts for about it, so in general, sausage is a high-fat and high-calorie food.

The above content refers to the Encyclopedia - Sausage.