How to make pork corn sausage delicious, the home cooked practice of corn sausage

Preparation of pork corn sausage.

Fresh front trough, lean and fattened pork corn sausage preparation Step 1 Coarse reaming pork corn sausage preparation Step 2

To prepare the ground into stuffed pork corn sausage Step 3

Preparation of green onion, ginger, water, pork, corn sausage Step 4

To prepare the minced meat with a pinch of salt, pork and corn sausage Step 5

Stir the green onion and ginger water into the meat filling several times and stir until the meat is strong Step 6: Add a small amount of cooking wine to pork and corn sausage Step 7

The practice of adding a bag of Daxi Daxi original barbecue sauce and pork corn sausage for each pound of meat filling Step 8: Because the barbecue sauce is a little thin, add green onion and ginger water to take this part into account, and the practice of pork and corn sausage Step 9: After the sauce is added, mix well and stir to the strength of the pork and corn sausage Step 10: Wash the sweet corn kernels in the box, put them in the meat filling, and stir well the pork and corn sausage Step 11: I am four catties of meat filling and put a box of corn kernels, pork and corn sausage Step 12: Add a small amount of oil-consuming pork and corn sausage Step 13

Mix well and make the pork corn sausage step 14

The practice of washing the casing and soaking it in clean water Step 15 The practice of washing the inside of the casing with a water hose Step 16 In the sausage bought in **, **give the enema artifact pork corn sausage Step 17 Put the meat filling into the enema artifact, and first squeeze out a little pork and corn sausage Step 18 This trick is conducive to placing the casing on the enema artifact.

Pork corn sausage for 12+ babies.

Ingredients: Fruit, corn, 1 ham, sausage, 2 sticks.

Method. 1.First, peel off the corn grains, boil a pot of water at the same time, and cut the ham sausage into cubes;

2.Pour the corn kernels into the pot and blanch until 8 ripe, take out and let cool;

3.Heat oil in a cold pan, add diced ham and stir-fry, then pour in corn kernels and stir-fry for 2 minutes, remove from the pan and put on a plate. (You can add an appropriate amount of seasoning according to your personal taste, I didn't put it, because the ham sausage itself has a salty taste, and the fruit corn is also very sweet).

Corn kernels, appropriate amount of sausage, appropriate amount of green peppers, appropriate amount of salt, appropriate amount of sweet noodle sauce, appropriate amount of production steps.

Peel off the corn kernels and dice the sausages.

Sausages sautéed in oil.

Add some green peppers, stir-fry until fragrant, add sweet noodle sauce, and stir-fry until fragrant. Stir-fry the corn kernels slightly, add some water, add salt and cook out of the pot.

Ingredient breakdown. Main ingredients: 2 catties of pork foreleg meat, a casing, accessories, appropriate amount of liquor, canned corn, a bottle of sweet taste, pickling process.

1. Wash the pork and dry it.

2. Take a casing and rinse it with water three or four times, and then soak it in a small amount of liquor for thirty or thirty minutes.

3. Buy a bottle of canned corn from the supermarket, open the can, and pour it into the container.

4. Buy sausage seasoning according to your preferences, because only 2 catties of meat are prepared, only half a bag of seasoning is taken according to the ratio.

5Add a little cornstarch.

6. Slice the meat with dry moisture, add corn kernels, sausage seasoning, cornstarch, pour in 2 caps of liquor, stir well, marinate for 30 minutes, and bundle with an enema machine.

7. Put it in a cool and ventilated place to dry it for three or four days, or use a toothpick to prick a hole to prevent bursting, and steam it in a steamer.

Tips. To make liquor in moderation, first add an appropriate amount of baby soy sauce to the meat filling.

3Then add an appropriate amount of sugar.

4 Then add an appropriate amount of red yeast powder. Tips: Sausages that are difficult to make with red yeast rice powder are more colorful.

5Then put on disposable gloves on one hand and stir the meat filling well.

6Then add the well-grasped meat filling to the enema to make a sausage.

7Then tie the sausage with a toothpick and put it in boiling water to cook.

8. Then turn it over to a cool and ventilated place to dry for 24 hours.

9. Finally, put it in a pan and fry it.

Start by preparing all the ingredients, as shown in the picture below. Tips: Appropriate casing, corn, pork, sugar, walnut powder.

2Then pour the other ingredients except the corn into a blender and puree, as shown in the picture below.

3 Then add the corn kernels and stir well, as shown in the picture below.

4 Then wash the casing with water, as shown in the figure below.

5 Then push the meat puree into the casing, as shown in the picture below.

6 Then dry the enema for three hours, as shown in the picture below.

7Then put an appropriate amount of water in the pot, wait for the water to boil, put in the sausage and cook for 15 minutes.

8A delicious corn sausage is ready

To prepare homemade corn sausages Homemade corn sausages.

Ingredients: minced pork and foreleg meat.

Corn oats.

Chili powder, sugar, liquor, peppercorn powder, egg, starch.

1. Ingredients: 2 chicken breasts, 1 3 corn, 1 mushroom, 1 carrot, appropriate amount of starch.

2. Prepare the ingredients and thaw the chicken in advance.

3. Put the corn in the milk pot and cook it.

4. Peel and slice the carrots, slice the mushrooms, and cook for a while to get raw.

5. After the chicken is washed, cut into small cubes.

6. Pour diced chicken and carrot and mushrooms into the food machine, and you can drop a few drops of lemon juice to remove the smell.

7. After the corn is cooled, peel off the grains, peel them and chop them.

8. Pour the corn and starch into the chicken puree and stir well.

9. Coat the mold with a small amount of walnut oil to facilitate demoulding.

10. Pour the chicken into a piping bag and cut a mouth of about 1 cm.

11. Make water in the steamer, squeeze the chicken puree into the mold, wait for the steamer to steam, and then put it in the steamer for about 15 minutes.

12. Put the steamed sausages in the crisper box after demolding, and eat them as soon as possible.

1. First of all, a bucket of bright difference must start with a set of sausage molds, which is very easy to use.

2. Boil boiling water for disinfection and later use.

3. Chop half of the corn kernels first, the more crushed the better, and put them in the meat filling.

4. Mix the soy sauce with wide oil, white pepper and salt.

5. Pour the sauce into the minced meat.

6. Add cornstarch and mix well.

7. It is very dry halfway, you need to add water to adjust, and mix it until it is paste.

8. The meat filling is very muddy and has no dry and hard feeling.

9. Stir the remaining corn kernels into the meat puree.

10. When the meat puree is mixed, it will taste more fragrant if the original grain of corn kernels is maintained.

11. Put the meat puree into a piping bag, and cut a slightly larger button so that the jade empty skin rice grains will not be blocked and squeezed out.

12. Squeeze evenly in the mold.

13. Squeeze all the uneven parts of the meat puree and adjust it with a spoon or spatula.

14. Put the lid into the steamer, put it on hot air and steam it over high heat for 10 minutes.

15. When you get out of the pot, you can push the mold upside down to get rid of the mold.

16. Serve hot and ready to eat.

Method and recipe for making corn sausage:Ingredients: 280 grams of ground pork, 70 grams of sweet corn kernels, 1 egg white, 40 grams of corn starch.

Excipients: 2 tablespoons of raw soy sauce, 1 tablespoon of premium oyster sauce, 5 grams of caster sugar, 3 grams of freshly ground white pepper, 2 grams of sea salt.

1. Prepare all the ingredients and seasonings, as well as the sausage mold.

2. Pour the minced meat into a small basin and add the egg whites, soy sauce and oyster sauce.

3. Then add sea salt, freshly ground white pepper, caster sugar, mix briefly, and add corn starch.

4. Whip in one direction, then pour the sweet corn kernels into it and mix well.

5. Put the mixed meat cherry tomato filling into a piping bag.

6. Prepare the sausage mold, squeeze the meat filling into the mold, and scrape the edges clean.

7. Cover the mold, put it in the steamer, and when a large amount of water vapor appears, continue to steam for 15 minutes on high heat.

8. After steaming, take out the mold directly, demold it and cool it to refrigerate Sen Songxiao for preservation, if you can't eat it in a short time, please freeze it.