How to make meat sausage by yourself, how to make meat sausage

Homemade sausage method.

Ingredients: 400 grams of pork, 3 tablespoons of salt, 15 grams of sugar, 1 tablespoon of rice wine, 2 tablespoons of light soy sauce, half a tablespoon of honey, 1 teaspoon of red yeast powder, 1 teaspoon of ground black pepper, 40 grams, cornstarch, 60 grams of water, cotton thread.

First of all, the pork bought back is rinsed in clean water, and then the pork skin is cut off with a knife, and then cut into pieces, if there is a food processor at home, directly put the cut pork into the food processor and grind it into minced meat, if there is no one at home, you can only chop it into minced meat with a knife, and it is generally used to wrap meat sausages, it is best to be as thin as possible.

2. Mix meat. Then put the minced pork into a bowl, add salt, sugar, rice wine, light soy sauce, honey, red yeast rice powder and black pepper, stir with chopsticks in one direction, and then add water starch to continue stirring to thicken.

3. Enema. Then put the prepared salted sheep casing into clean water, wash off the salt on the surface, soak it in water for about 20 minutes after cleaning, and then use a mineral water bottle mouth, grab one end of the casing, pour the minced meat into the casing, after a certain distance, the casing is stuttered with cotton thread, so that it is divided into a section of the meat sausage embryo, and finally hang up the tied meat sausage to dry, about 30 minutes later, use a toothpick to pierce a few small holes on the surface of the sausage, and discharge the excess gas inside.

4. Boil the intestines. Add an appropriate amount of water to the pot, add a few slices of ginger, boil until it boils, turn it to low heat and put the sausage and stew it directly for 20 minutes, take out the boiled sausage, put it aside to dry the water and cook it directly, if you can't eat the sausage, you can put it in the refrigerator and freeze it.

How to make homemade sausages? Prepare chicken breast and shrimp meat in a churner, beat into minced meat, add 60 grams of corn, salt, oyster sauce, sugar and two eggs, stir evenly and pour into the mold, and steam for 15 minutes over medium heat.

The preparation of the sausage is as follows:Ingredients: 200 grams of pork loin.

Excipients: 2 grams of soy sauce, 2 grams of salt, appropriate amount of green onion and ginger, 1 egg, 50 grams of corn starch, appropriate amount of vegetable oil, 5 grams of sugar.

Steps: 1. Prepare the ingredients.

2. Dice the meat and puree all the ingredients together in a food processor.

3. Extrude the shape on the tin foil with a piping bag.

<>5. Steam for 15 minutes to 20 minutes.

6. Finished product drawing.

Pour the marinated pork into the casing, use a toothpick to puncture the hole for ventilation, put it in a pot to steam, and take it out after cooking.

Ingredients: 1000g pork, 10g garlic, 10g ginger, 300g sweet potato starch, 20g tea, 10g sugar.

1. Add seasoning.

Chop the pork into minced meat, add edible salt, monosodium glutamate, pepper, Sichuan pepper powder, and light soy sauce to the meat.

2. Stir the minced meat.

Add minced garlic and ginger and stir well by hand, add sweet potato starch and water to stir into a batter, add minced meat and continue to stir.

3. Fill the casing.

Clean the casing, wash off the salt from the surface, pour the meat filling into the intestine, tie the knot and close the mouth. After the water boils, use a toothpick to make small holes on the surface, and use a spoon to skim off the foam on the surface.

4. Steamed sausages.

Turn to medium heat and cook for half an hour, remove the water after cooking, spread the iron pot with tin foil, sprinkle a handful of tea leaves and sugar, put a steamer, put in the meat sausage, and steam the water for 10 seconds to eat.

Ingredients: Pork (fat-to-lean ratio: 3 to 7) is the rump meat of lean pigs fed by farmers (local pork, pigs that are never fed feed and hormone food).

Ingredients: chili noodles, Sichuan pepper powder, high-quality liquor, sugar, refined salt, casing, etc.

Steps:1Pork slices, according to a certain proportion of the accessories such as stirring, marinated for 2-3 hours, washed casing for later use, put in the marinated meat, the meat should be filled full and compact, after filling every 20 cm or so, then use a rope bolt, and finally use a bamboo skewer to pierce the eyes at the outside of the intestine at an equal distance, and release the air in the intestine.

Place the sausages in a ventilated place for 2-3 days to dry to remove excess moisture.

2.Prepare the sawdust noodles, light the cypress trees, extinguish them with the sawdust noodles, and finally hang the sausages on a pre-made stand to smoke in a sealed environment. The time is about one day.

Eating method: Add condiments to steam, fry and bake according to eating habits.

Ingredients. Pork belly 800 grams.

400 grams of bean skin.

Eggs 200 grams.

Green onion 30 grams for a tent feast.

Light soy sauce 10g.

Fuel consumption 20 grams.

Essence of chicken 5 grams.

Method steps.

First of all, add green onion cooking wine to the Wuling and the pork foam.

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Then add light soy sauce, salt, and chicken essence.

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Finally, add starch and stir the eggs evenly.

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Spread the minced meat on the bean skin and roll it up.

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Steam the rolled sausages for 20 minutes.

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Finally, take out the sausage and slice it.

Summary. 8. Squeeze out a little bit of meat, which is convenient for casing, and the casing is put on the enema, and finally a knot.

How to make sausages and recipes.

Ingredients: Hind leg meat About four catties of casings About three sticks of liquor in the bag I bought, a few drops of green onions, ginger, pepper water, half a bowl of starch, an appropriate amount of salt and sugar, light soy sauce, depending on the meat, depending on the enema, buy the ** together cotton thread of the casing, the appropriate amount of net red Taiwanese barbecue sausage material One package can make six catties of meat, an appropriate amount.

Here's how to do it. 1. An egg, an appropriate amount of starch, and if you use meat sausage, you don't need to put those ingredients (salt, pepper, light soy sauce).

2. Soak green onion and ginger water in warm boiled water and set aside.

3. Soak the casing in cold water for 30-40 minutes, and drop a few drops of liquor to remove the smell.

4. Cut the retreating meat into large diced meat or small slices (remember not to break it) and pour it into the tabletop meat sausage material and stir evenly, I put half of the material in three catties of meat, pour a small amount of green onion and ginger water in four or five times, and an egg can be evenly absorbed every time you stir! Grab the meat and beat it many times, and it can make the meat Q pop into the flavor! Marinate for 1-2 two hours.

5. Reserve more than a pound of meat sausage material, try it yourself, according to the amount of meat, put some salt, sugar, light soy sauce, black pepper, oyster sauce, chili noodles, and dried sausages.

Wash the soaked casing twice with clean water, and rinse it with water two or three times after putting one end on top of the faucet.

7. Put the marinated meat into the enema.

8. Squeeze out a little bit of meat, which is convenient for casing, and the casing is put on the enema, and finally a knot.

9. Don't fill up, reserve space, six or seven points full, don't fill up! The enema is divided into small sections with a cotton rope.

10. Tie a knot and prick the air with a toothpick a few times.

11. Blow dry the surface with a fan (crispy sausage key) for 2-4 hours.