How are smoked sausages made? Is eating too much smoked sausage harmful to the body?

During the Chinese New Year, there are many places where people go to make smoked sausages, and smoked sausages are also called sausages. Actually, I still like to eat smoked sausages very much, because the taste of smoked sausages makes everyone think it is very delicious. But we also need to know that smoked sausages are also harmful to the human body.

The harm of smoked sausages and some people found that there are a lot of molds in smoked sausages in the process of investigation, and the total number of colonies.

It's already more than we could ask for. If we eat too many of these smoked sausages, it may cause us acute poisoning or diarrhea. Therefore, no matter what you do, you can't eat more, especially bacon and sausages like this, and you have to keep them when you make them during the New Year.

Because we all know that smoked sausages can't be put in the refrigerator, so many people will put them directly in the house after making these smoked sausages.

You can't eat too much, and if you don't make a good sausage at this time, it will also make these sausages contain a lot of mold. If we eat at this time, our body will also undergo some changes, so there are some things that we can't eat even if we like to eat them very much. And smoked sausages are mainly stuffed with meat like dumplings in the pig's large intestine.

Among them, many people smoke sausages in different ways, and now it is also very convenient.

Some people buy some meat and then go straight to it, which is very convenient, but some people they use some leaves to smoke sausages, which are also very delicious. A lot of people make smoked sausages, and the way to make smoked sausages is different in each region. Therefore, you can also learn about the methods of making smoked sausages in various places in advance.

It is mixed with some meat and flour, and then wrapped to make sausages and smoked on the fire. Eating too much is harmful to the body, and it will also increase the chance of cancer, which is not conducive to the body's metabolism.

Marinating sausages by smoking, as long as it is pickled food, it will contain carcinogens, which will be harmful to the body.

Smoked sausages are hung on an oven for smoking, and eating too many smoked sausages is harmful to the body, because smoked sausages contain a lot of harmful gases in smoke.

The preparation of sausages does not seem difficult, but there are many things to pay attention to.

1. No matter what kind of sausage you make, it is recommended that the ratio of fat and lean meat should be controlled at 3:7, so that the sausage is tender and juicy, and the taste will not be firewood whether steamed or fried.

2. Prick some small eyes with needles to make the inside of the sausage completely dry and avoid deterioration.

3. After buying the casing, you need to turn it over and rub it with flour and salt repeatedly, and rinse it repeatedly with water to thoroughly wash the oil inside, leaving a thin and transparent casing before it can be used.

4. Once the sausage is dried and the surface begins to wrinkle, it can be eaten, if it is dried for a long time, the sausage will be dehydrated, the taste will be very dry, and the sausage can be refrigerated in the refrigerator.

What do you need to pay attention to when making sausages? Could you please take this issue into account? Thank you for putting this issue up.

1. Ingredients

5000g of skinless pork foreleg sandwich meat

Salt 100g

Sugar 200g

Ginger 200g

55% liquor 150g

Casing 100g tremor disturbance.

Second, the practice steps

1. Pork (never wash!) Cut it into the size of your palm, wipe off the dirt on the surface with a towel moistened with warm water, wash the towel and wipe it again.

2. Cut the lean meat into small pieces of about 2 cm and the fat meat into small pieces of about 1 cm.

3. Wash the ginger and scrape off the ginger skin with a spoon. Rub into shreds and squeeze out the juice by hand, you can add 10 grams of eggplant salt (remember to deduct it from the total salt amount) and knead it to squeeze out all the ginger juice.

4. Add the liquor to the meat and mix well, then add sugar and salt and mix well, and finally add ginger juice and mix well. Cover the marinated meat with plastic wrap, cover it and let it marinate outside overnight.

5. Put the casing in water to wash off the salt on the surface, take out one and put it on the faucet, open the flush to rinse the inner wall.

The casing is cut into sections of about 40 centimeters, and the cotton rope is the same length, about 20 pieces of each of the two types are needed.

6. Assemble the manual sausage filling machine, grab a handful of meat plugs and carry the chain into the machine, and shake the handle to make the meat slightly out of the exit. Wipe all the casings on the outlet to the connection between the outlet and the fuselage, leaving a little bit to tie tightly with a cotton rope.

<>8. Tie a piece and then tie a reinforcement, a person holds the filled part to make the sausage full, a person shakes the handle to add meat into the machine, and after filling one, the beginning of the cotton rope is tied around the closing place a few times, and one is filled.

Repeat the previous action to pour the rest of the sausage.

9. Wipe the mucus on the surface of the filled sausage with a damp cloth, hang the sausage with a bamboo pole or a sturdy shelf and dry it outside the window for 2-3 days (take it back at night), and then take it back and dry it naturally in a cool and ventilated place indoors for 4-5 days.

Excess sausages can be stored in the refrigerator freezer with a plastic bag, which can be stored for more than half a year.

10. Finished product drawing.

The weather is slowly getting cooler in late autumn, today I will teach you to fill sausages at home, and if you want to fill sausages to be delicious, you only need to remember these points to ensure that the sausages you make are fragrant and delicious.

1. Make sausages with three fat and seven lean pork legs, put them in warm water and scrub them, wash off the oil and dirt on the surface, hang them up to dry the surface water after cleaning, and then separate the fat and thin of the washed pork. Many people make sausages and chop them directly into meat foam, which is loose and unsightly, and the taste is not chewy. Then cut all the meat into thin slices of about one millimeter, cut it and put it into a large bowl, in the proportion of each catty of meat

15 grams of salt, 5 grams of monosodium glutamate, 10 grams of rice wine, 10 grams of sugar, mix well, and then pour some high liquor to enhance flavor and sterilization, like Sichuan flavor can add some pepper powder and chili powder, fully grasp and mix evenly, and then add an appropriate amount of high liquor to increase the smell and fragrance. Grab a spoonful of cooking oil and mix it again, so that the meat will be more lubricated when filling the sausage.

3. Add water to a bag of pig intestine casing, soak in a little liquor for 30 minutes, and then rinse the casing several times with water. Stuff the marinated meat into the enema, cover the lid and rotate it, squeeze out the meat a little, so that it is more convenient to set the garment, then tie one end of the casing into a knot, and then slowly pour the meat filling into it. It's okay to fill it with nine points.

4. After filling the sausage, every 15 cm, tie a knot with a string, and then poke some pores with a toothpick, the oil inside will come out when drying, the sausage will become firmer, and the taste will be better.

5. Finally, put it in boiling water and blanch it, which is the most important step in making sausages, and it is also easier to air dry. Boiled sausages are blown under the fan for a few hours, dried for three to five days, and can be directly put in the refrigerator after drying.

Ingredients: five catties of pork, three meters of casing.

Excipients: 60 grams of salt, 8 grams of sugar, 8 grams of Sichuan pepper powder, 50 grams of chili powder, 8 grams of thirteen spices, 30 grams of high liquor, a little vitamin.

Steps to fill sausages.

Steps. 1. Wash the casing with water several times, and then soak it in water with green onions, ginger and cooking wine (the purpose of soaking is to make the casing cleaner and reduce the fishy smell).

Steps. 2. Clean the pork with water (to clean the surface of the pork, this step can not be sloppy, because it is directly imported after drying), cut into slightly thicker slices after peeling (the pork skin is not to be filled), and cut the fat and lean meat separately (cut smaller ones are the best).

Steps. 3. First add salt to the pork slices, grasp and pinch evenly, then add high liquor and mix well, then add pepper powder, chili powder, sugar, Xianqing thirteen spices, vitamin C, sesame oil, and stir a few times with your hands again (this step is called pulp, but it is not as pulp as the pulp fish fillet is in place, as long as the taste is stirred evenly), put it in the refrigerator and refrigerate for about an hour (the purpose of refrigeration is to make the taste better integrated into the ingredients).

Steps. Fourth, the next is simple, after the pork is marinated, put the casing on the mold, and then load the marinated meat from the mold into the casing until the casing is full (to fill a little tighter, so that the later cooking will not be scattered).

Steps. Fifth, then divide the sausage mold into small sections and tie them with cotton thread (this is convenient for drying, and it is more convenient to eat later).

Steps. 6. Finally, add water to the pot, blanch the sausage in hot water for ten seconds (this step is to completely remove the surface dirt), and then hang it in a ventilated place to dry

The sun-dried sausages can be eaten after steaming, and I am really helping you look forward to it

Ingredients: 5 kg of skinless pork, 5 meters of casing, 30g of liquor, 10g of salt, 10g of sugar.

Method:1Wash the pickled casing with water in advance and soak it softly, rinse it well and set it aside.

2.Mix the pork fat and lean 4:6 or 3:7, cut the fat into cubes, and cut the lean meat into strips or dices for later use. Stir in an appropriate amount of celery, salt, sugar, and white wine, stir well, and marinate for half a day.

3.Put the casing on the mouth of the funnel, stuff the meat slices into the funnel, and then push the meat into the mouth of the bottle, and push the meat back with each funnel of meat.

4.After pushing tightly, tie it tightly with a cotton rope, tie it all in a knot at the end, carefully inspect the sausage, and prick it with a sewing needle where there are bubbling potatoes.

5.After all the bubbles are punctured, the sausages are dried in a cool and ventilated place for 15-30 days until the surface is dry and shrinking, and it can be pinched and a little hard.

Ten catties of fresh meat can make 12 catties of sausages.

After the sausages are ready, they need to be hung in a well-ventilated hail stove to dry. If air bubbles are found, the vent needs to be punctured with a needle. And every 12 cm or so for 1 section, and with hemp rope tied to the source hall to fasten.

Chinese sausages have a long history, and there are many types of sausages, which are mainly divided into Sichuan-style sausages and Cantonese sausages. The main difference is that the Cantonese flavor is sweet, while the Sichuan flavor is spicy. The world's longest sausage was on December 27, 2008, in Bucharest, the capital of Romania, the chef made a 392-meter-long sausage with 70 kilograms of meat, garlic and other ingredients, thus breaking the world record in a sedan chair.

Tutorial on how to stir-fry smoked sausages:

Ingredients: 500g of smoked sausages, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, 1. Slice pork, add seasonings and marinate for half a day.

2. Clean a small intestine.

3. Tie one end tightly with a thread, 4. Pour the marinated meat into the casing.

5. Hang it in the ventilation sheet to cool until it is dry.

6. Then put the prepared charcoal on the fire and incense.

7. Shred the peppers and slice the smoked sausages.

8. Heat oil in a pot and pour in shredded chili peppers and stir well.

9. Add salt to fry the chili pepper to taste, 10. Pour in the cut smoked sausage and stir well, 11. Stir-fry to taste, add some coriander to enhance the fragrance and stir-fry evenly.

The second approach.

Ingredients: 200g of sausage, seasoning, appropriate amount of salt, appropriate amount of ginger, appropriate amount of blending oil, appropriate amount of tempeh, appropriate amount of red pepper, appropriate amount of white chili, appropriate amount of white chili, smoked tofu, fried sausage, 1Cut the sausage into small rings and steam it in a steamer.

1.Cut the sausage into small rings and steam it in a steamer.

2.The steamed oil is not used to decant, and the sausage ingredients are washed with hot water.

3.Hengdong pickled smoked bean curd.

4.Cut into small pieces.

5.Wash and chop the white peppers, ginger, garlic seeds, and red peppers.

6.Stir-fry in a pan with tempeh until fragrant.

7.Add white chili, ginger, garlic seeds, and red pepper and stir-fry.

8.Transfer the ingredients to one side of the pan.

9.Pour in the smoked bean curd and add a pinch of salt.

10.Put in the sausage.

11.Sprinkle with a little pepper, mix and stir well.

The above method of cooking smoked sausage can also be applied to other types of sausage, because no matter what kind of sausage is still the same in essence, the preparation method can of course be universal. Most of the nutrients contained in sausages come from pork, so the meat protein and fat content of sausages is also very high. It can be eaten by the general population.

Stir-fried smoked sausages.

Ingredients: 500g smoked sausage

Excipients: Appropriate amount of oil.

Salt to taste. Essence of chicken to taste.

Method: 1. Smoke incense fat sausage and slice it;

2. Shred the chili pepper, 3. Put the chili pepper in the oil and stir well with salt, 4. Pour in the sausage and stir-fry.

5. Stir-fry for a while, 6. Put in the celery, and the chicken essence will be fresh.

7. Remove from the pot. Spicy sautéed smoked sausage

Ingredients: 150g of smoked sausage

Excipients: 50g dried radish

Salt to taste. 2 fresh red peppers.

1 fresh green chili.

4 green garlic.

Tempeh 15g

10g chili peppers

Sugar: 2g, light soy sauce: 3g

Cooking oil 10g

Step 1Dry wash the radish, soak in water for 30 minutes, squeeze out the excess water, cut it into 5cm long sections, put it into a wok, and stir-fry it in a dry pan until it is a little browned;

2.Cut the fresh green and red peppers into chili rings, and cut the green garlic into segments with an oblique knife and set aside;

3.Rinse the sausage, cut it into 3cm long sausage segments with an oblique knife, boil hot water, cook the sausage segments for 5 minutes, and boil the fat out;

4.Heat the wok, add cooking oil, add tempeh and stir-fry to make the fragrance, then add the sausage section and stir-fry, then put in the chili pepper and stir-fry until fragrant, add the dried radish, quickly add light soy sauce and sugar and stir-fry evenly, add the green and red pepper rings and stir-fry, turn off the heat and add the green garlic segment, all can be eaten.

Tips: Sausage is a high-fat food, so people with a bad spleen and stomach should use it with caution.

Stir-fried smoked sausage with double pepper and shiitake mushrooms

Ingredients: 1 smoked sausage.

1 green pepper.

1 red pepper.

6 shiitake mushrooms.

3 garlic sprouts.

Excipients: Appropriate amount of oil.

Salt to taste. Essence of chicken to taste.

Ginger to taste. Step 1: Cut the green pepper and red pepper into small slices, cut the mushrooms into cubes, slice the smoked sausage, cut the garlic into small pieces, and shred the ginger for later use.

2. Put oil in a hot pan and stir-fry with shredded ginger until fragrant.

3. Put the green and red peppers and shiitake mushrooms together and stir-fry.

4. Pour in the smoked sausage and stir-fry it with 3, then add an appropriate amount of salt and chicken essence (if you feel that the pot is a little dry during the frying, you can put a little less water).

5. Finally, put the cut garlic into the pot and stir-fry until you smell the aroma of the garlic sprouts.

TipsIf you use dried shiitake mushrooms, you need to soak them in advance, or soak them in hot water temporarily.