How to fry spicy sausages and how should spicy sausages be made?

When I got married, I found out that my husband's family never ate sausages, and I asked what the reason was, because my mother-in-law had a habit of cleanliness, hated sausages, and the main reason was that she had a friend who knew the inside story of sausages and said that the meat of sausages was not good. At that time, when I was young, I still laughed at my husband because I loved sausages and always bought them. Later, as I grew older, I learned more and more about sausages, and I couldn't help it, so if I wanted to eat it, I would make it myself.

Before I did it, I thought it was troublesome, but I knew it as soon as I did it, it was much simpler than the meat section, and it was very easy, so you can take a look at my production process:

Material. Ingredients: 2500g pork foreleg;

Excipients: appropriate amount of oil, 55g of salt, 50g of chili powder, 13g of Sichuan pepper powder, half a spoon of pepper, 50g of sugar, 50g of high liquor and spicy sausage.

Wash the casing and soak it in water for later use, and fill it with water.

10 catties of pork foreleg meat, 2 taels of chili powder, 2 taels of pepper powder, 1 tablespoon of pepper, 2 taels of sugar, two taels of salt (I ate a light salty taste, so I only put two) 2 taels of liquor (I reduced the proportion myself, I made half of the amount).

Prepare the meat filling, my own experience of eating, and add some diced meat, the taste is better, normal and meat filling, add starch inside, (the recipe has what you want, all kinds of flavors, I can't write it all, leave me a message, I send it to you), you buy casings online, the manufacturer will give the formula, the proportion of materials will be reduced by themselves, funnels, ropes.

Use a small spoon to put the meat filling in the funnel, send it in with chopsticks, and pull the casing down while sending the meat filling, which is very fast and can be done in a few minutes.

Tie it with a rope and leave more space on both sides to avoid swelling. Use a needle to prick the small eye more, especially where there is air.

Bring the heat to a boil, steam for 6 minutes, prick the eye with a needle, and continue to steam for 14 minutes, for a total of 20 minutes. Leave the slices cool, or bake them in the oven to color. It's so simple, don't believe you try.

This is just done to take pictures, a little oily, cold is normal.

Tips: Wipe the pork with a clean, damp cloth (not washable with water), peel and cut into slices.

Slicing is better than slicing, and the sausage that is poured by slicing will not have a pimple on the outside. (1 tael = 50 grams).

Add all the seasoning with paprika.

Mix well and marinate for about 2 hours.

Put the casing over the funnel, fill the meat through the mouth of the funnel, and squeeze the meat that enters the casing tightly with your hands as you fill it.

After all the casings are filled, tie the casing tightly and prick the sausage with a needle to expel the gas inside.

Tie it with a string at intervals about a foot long.

Tie a lanyard at intervals of two sections.

Pour in the oil, wait for the oil to be hot, pour in the chili pepper and red oil watercress, stir-fry for a while, add the sausage, stir-fry, and fry it.

Stir-fried spicy sausage.

Ingredients: 4 sausages.

Garlic sprouts, celery, garlic, dried chilies.

Green pepper with a little soy sauce.

The preparation of fried spicy sausages.

After cooking, slice them first. Ingredient. Fry.

Stir-fry. Tips:

Cook first, then slice, fry over low heat, stir-fry the ingredients, remove from the pan, perfect!

Material.

1 roasted sausage, minced garlic, 1 tbsp sauce A, 1 tbsp white powder, 5 tbsp soy sauce paste, 2 tbsp oyster sauce, 2 tbsp sugar, 2 tbsp sea mountain sauce, 360 water, 1 2 tsp chicken broth mix, ingredient B: 1 2 tsp and 1 2 tsp chili powder.

Method

1.Mix the white flour of sauce A with 4 tablespoons of water to make the white powder water and set aside.

2.After mixing all the ingredients of sauce A (except for the white powder), boil it over low heat, and then use the water of the white powder in method 1 to make the basic sauce for later use.

3.Stir-fry the pepper powder and chili powder in a dry pan over low heat for 1 2 minutes, add the basic sauce of method 2, mix well, and then turn off the heat, which is a spicy sauce.

4.Brush the grilled sausages with the spicy sauce from Method 3 and fill them with minced garlic sprouts.

Slice the meat and put it in the box. Add monosodium glutamate, chicken essence, sugar, salt, chili powder, five-spice powder, wine and other condiments. Stir it to combine.

Then clean the casing. Place the casing at the outlet of the blender. Place the meat in a blender.

Stir to make the sausages. Leave it dry to complete the year.

1.Rind the pork, rinse, rinse and drain.

2.Pork is cut with a knife into small pieces or small thin strips.

3.Cut the pork that is too good to be in the hole and put it in the **.

4.Prepare the marinated spicy sausage seasoning: 110 grams of salt, 50 grams of Sichuan pepper powder, 80 grams of chili powder, 180 grams of high liquor, 10 grams of monosodium glutamate, 600 grams of pork intestine (after buying fresh pork sausages, you need to repeatedly scrub the mucus side with salt).

1.Remove the pork skin, wash the dry belt, and drain the water carefully.

2.Cut the meat into small pieces or small strips with a knife.

3.Put the sliced pork in the **.

4.Prepare the marinated spicy sausage stuffy rounds: 110 grams of salt, 50 grams of Sichuan pepper powder, 80 grams of chili powder, 180 grams of high liquor, 10 grams of monosodium glutamate, and 600 grams of pork intestine.

One can be cut into slices, put on a plate and steamed, and steam on high heat for 10-15 minutes. You can also put it on the rice to steam, slice, put it on the rice one by one, and steam it for 10-15 minutes, which is the way to eat for less people or lazy people. Second, you can slice and fry the garlic sprouts and eat.

Put a little oil, because the sausage contains oil, first put the sliced coarse sausage in the pot and stir-fry for 1-3 minutes, put in the chopped garlic sprouts, put a little stupid salt, stir-fry for 1-2 minutes and then eat. 3. It can be fried, sliced or uncut. More.

Ingredients Foreleg meat 5 catties Erguotou 50 grams of resume teasing pepper powder 25 grams If you can eat hemp for sale, you can reduce it to 3 grams of pepper powder per catty of meat 50 grams of chili powder Salt 50 grams of sugar 30 grams of pepper powder 10 grams of chicken essence 35 grams of five-spice powder 10 red yeast rice powder 5 grams Kuanze casing 1 pack The practice of spicy sausage Pig rotten meat selection 2 fat and 8 lean front leg meat, generally 3 fat and 7 thin, but I personally think it is too much.

The ingredients for 10 catties of spicy sausage are: 10 catties of pork, add 120 grams of chili noodles, 35 grams of pepper noodles, 20 grams of chicken essence, 30 grams of sugar, 25 grams of thirteen spices, 130 grams of salt, all the seasonings are put together, stir evenly, it is best to have a larger basin, it is easy to stir, stir the seasoning evenly, mix it with meat, stir evenly, and then pour 50 grams of high liquor, mix it thoroughly.

Key points of production:

1. The pork stuffed with sausages can not be soaked in water, and it can be wiped clean with warm water, otherwise the stuffed sausages are easy to sour.

2. Be sure to look at the weather forecast before filling sausages, and choose when the temperature is relatively low, if the temperature is high, it is easy to sour.

3. It is best for two people to cooperate with the operation, and the filled sausage must pay attention to exhaust, otherwise it will be easy to break when it is steamed and cut.

Method1. The choice of sausage meat is the same as that of meat filling, it is best to use three fat and seven lean pork hind leg meat, so that the taste of the sausage is relatively moderate, if there is too much fat, it is too greasy, and the lean meat is too hard and too old and not fragrant enough.

The meat should first be peeled, washed and dried, and then cut into large slices or long strips, these two shapes are the best, if it is too crumbly or foamy, the sausage is easy to form and crumbly.

2. Put the cut meat into a large basin, add 130 grams of salt, 50 grams of sugar, 30 grams of pepper powder, 80 grams of chili powder, 3 grams of thirteen spices, 50 grams of high liquor, and mix evenly and marinate for 5 hours.

3. Then use your tool to pour all the meat into the casing little by little, if the salted casing is bought, you need to soak it in warm water for 15 minutes before using it, you need to put the casing all on the tool, and then tie a knot at the end, and then squeeze the meat into the casing.

4. After the sausage is filled, use a toothpick to prick it on the intestine, drain a row of excess air, and then squeeze it with your hands to make the meat more firm, tie it up with a thin thread every other section and divide it into several small sections, then pick it up and put it in warm water about 70 degrees Celsius to soak it for 10 seconds, and then take it out and hang it outdoors for about half a month.