How to make smoked sausages sausages and how to make smoked sausages delicious

Sichuan sausage ingredients: fresh pork, iodized salt, Sichuan pepper powder, chili powder, etc. (the ingredients are simple, specific proportions, and no preservatives).

Storage method: Store in a dry and cool place below 20 degrees at room temperature, can be placed in a ventilated place, refrigerator is better.

First, the production method.

The main raw material of sausage: pork (fat-to-lean ratio: 3 to 7) is the rump meat of lean pigs raised by farmers (local pork, pigs that are never fed feed and hormone food).

The auxiliary materials are chili noodles, Sichuan pepper powder, high-quality liquor, sugar, refined salt, casing, etc.

Pork 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.

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.

Second, the way to eat.

You can also add condiments to steam, fry and roast according to eating habits.

Original flavor: soak the sausage in rice washing water, wash it, steam or cook it, and cut it into slices obliquely after cooling, without putting any condiments, the real original flavor is full of fragrance. If you want to buy it after you taste it, it will definitely become a delicious taste that you will entertain your family and friends and share with others!

The taste of this slow-smoked lap-mei product is the most authentic, and it can be regarded as an authentic Tujia lap-mei.

Ingredients: Pork (fat and lean ratio is customized) 1000g

Five-spice powder to taste.

Fish sauce to taste.

Salt to taste, chicken essence to taste.

Appropriate amount of chopped garlic (optional).

Sorghum wine 50 100g

Sweet potato powder 200 300g

Cold boiled water to taste.

Casing: Appropriate amount.

Preparation of tobacco sausage (sausage).

Cut the pork into slender strips about 5 cm wide and 5 cm long according to your favorite fat and lean ratio, and chop the garlic for later use.

Put an appropriate amount of five-spice powder, fish sauce, salt, chicken essence, and garlic into the cut meat, stir well, and then add sweet potato powder, sorghum wine, and an appropriate amount of cold boiled water (the amount of water can be put into just over the meat or 1 2 cm tall, that is, it will flow between the meat, which is convenient for enema, and if you don't like the smell of wine, put less sorghum wine). Stir all the ingredients well and marinate in the refrigerator for about 24 hours.

After the meat is marinated, it is time to prepare the rope to tie the sausages - cut into short ropes 15 cm long; Then wash the casing, clean the casing with warm water or cold water, and fill the casing with water as shown in the picture to check whether the casing is damaged, and the damaged part should be cut off; Finally, a whole casing is cut into several sections, each about 40 50 cm.

Start the enema, tie one end of the casing with a rope first, then put the other end on the funnel mouth made of Sprite bottles, grasp the casing mouth on the bottle mouth with the left hand, scoop a spoonful of meat into the funnel (to scoop up some of the soup together), and then stuff the meat into the casing with your fingers or a pair of chopsticks, the enema can not be filled too much or will crack when it is not steamed, each filling is about 4 5 cm, if you see gas inside, you should try to squeeze out and then tie the casing mouth with the rope at the other end, so that a cigarette sausage is filled.

After filling the sausage, you can put it on the steamer in the way of steaming, and see that the color of the sausage becomes darker, and the person who is careful can open the cage several times during the steaming process, and take a needle to pierce a few holes at both ends of the sausage, and pierce the air bubbles in time to puncture the exhaust anti-fried sausage. You can also fill a large pot with water, put the tobacco sausage in it, and wait until the tobacco sausage floats to the surface and is cooked.

The cooked tobacco sausages can be taken out to dry the water and hung up for storage, or the cooked tobacco sausages can be rolled in the liquor and then hung up and placed for a longer time. Next time, you have to eat it and then steam it and slice it or fry it directly until fragrant.

Sausage cabbage rolls.

Prepare the following ingredients: 10 slices of cabbage, 2 sausages, 30 grams of dried squid (dried), 4 dried shiitake mushrooms, 2 chili peppers, 1 2 teaspoons salt, 2 cloves of garlic, 1 2 tablespoons of oyster sauce, 1 tablespoon sugar, 2 shallots, appropriate amount of vegetable oil.

The specific method is as follows: dried squid and dried shiitake mushrooms are soaked and cut into small pieces; Sausage and millet pepper are also cut into small pieces of the same size, and after washing the chives, take 1 spine and cut it into chopped green onions; Chop the garlic into minced garlic, blanch the washed cabbage leaves in boiling water for 5 seconds, then drain the water and set aside, pour an appropriate amount of oil into the wok and heat it and put in the minced garlic to stir-fry, then put in, squid and mushroom grains and stir-fry evenly, then add the oil and salt and sugar to stir-fry together for 1 minute, then turn off the fire and put it out for later use, take a piece of hot and soft cabbage leaf and spread it on the board, go to the appropriate amount of fried filling and put it at the root of the cabbage leaf, and then lift the root and roll it up, and fold the leaves on both sides to the middle to wrap the filling, roll it into a cabbage roll, Put the rolled cabbage on a plate, sprinkle it, put the plate in the steamer and steam for 15 minutes, and sprinkle with chopped green onions when it comes out of the pot.

Stir-fried sausage with green peppers.

Prepare the ingredients as follows: 3 bell peppers, 6 sausages, 1 onion, 1 garlic, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of soy sauce, a little chicken essence, an appropriate amount of oyster sauce, and a little thirteen spices.

The specific method is as follows: the green pepper is cut from the middle with a knife, the pepper seeds are removed, and then cut into large slices for later use, the onion is cut into large slices, the garlic is cut into small pieces for later use, and then the sausage is sliced for later use, and then the oil is put in the wok, and the garlic is fried until it is slightly yellowed, and the oil is stir-fried in the sausage, and the onion slices are stir-fried, and the oyster sauce, salt, soy sauce and thirteen spices are stir-fried, stir-fried evenly, and finally put in the green pepper, because the green pepper is easy to cook, so put it at the end, so as to maintain the color and shape of the dish, the green pepper can be stir-fried, put a little fresh vegetables, mix well and turn off the fire, such a spicy and delicious fried sausage with green peppers is ready!

1. Wash the pork, drain the water, and cut it into small cubes of one centimeter square for later use. Soak the pickled casing in water for 10 minutes, then rub it 3-4 times repeatedly to wash off the salt on the surface, and finally soak it in water for later use.

2. After washing the ginger, press out the ginger juice with a garlic press, and fry the mineral water bottle into a funnel shape along the side of the bottle.

3. Add liquor, salt, sugar, chili noodles, pepper noodles and ginger juice to the diced meat, put on disposable gloves and flip evenly with your hands, and then whip in the same direction until the meat begins to stick and glue.

4. Put the washed casing on the mouth of the water bottle, tie it tightly with a thread, or pinch it tightly with your hand, and tie the other end of the casing tightly with a thread, or tie it directly.

5. Put the mixed meat filling in the bottle and gently poke it with chopsticks a few times to fill it into the casing until the casing is filled with meat filling.

6. Divide a filled sausage into 3-4 equal parts, tie it tightly with cotton thread, and then prick some small eyes on the sausage with a needle.

7. Put all the sausages in an idle house, it is best not to live in people, otherwise the smoke will affect normal life, it is best to be the sawdust of fresh trees, there are a lot of sawdust in the general furniture factory or wood factory, you can use it, do not smoke it with pine wood, it will affect the taste, the time is generally a month, don't be in a hurry when you start smoking, smoke it in the morning and evening, and try to smoke it with an open flame, it is very expensive to firewood, and the height of the sausage hanging should not be too low, not lower.

8. Smoked sausages, there are a lot of fume stains on the surface, when eating, clean with dish soap. When you cook rice, put a section on it, and the rice will be fragrant.