It's the end of the year again, and the season of wax flavor is coming. Recently, when I visited the vegetable market, I found that the price of pork has soared, and the reason is that there are more people making sausages. The stalls in the vegetable market are lined up every day, and the business is so good that it is explosive. I'm not too interested in sausages, but crispy sausages and breakfast sausages can be made.
The family had enemas and sheep casings, so I bought four pounds of pork and came back to make breakfast sausages for the children. This kind of children's breakfast sausage method is simple and zero failure, all that is needed is patience, the detailed steps are taught to you, the skin is crispy and tender, the q elastic tendons are no additives, the real crispy intestines yo, eating is really enjoyable, learn to stop buying it.
【Ingredients】: Pork shank 2000g, lamb casing 5.
【Seasoning】: 1 piece of ginger, 3 tbsp starch, 80g cooking wine, 100g of white sugar, 36g of salt, 5g of red yeast powder, 2g of allspice powder, 2g of white pepper.
【Specific production steps】:
1. Prepare all the ingredients. The sheep casing was bought by a treasure, a small bag has about ten roots, I made four pounds of meat intestines, used about half of the casings.
2. The sheep casing is salted, be sure to rinse the salt grains, rinse the casing under the tap after opening, wash the inside, and then soak it in cooking wine for half an hour.
3. After the pork is cleaned, cut into large pieces at will, I use the machine to grind the meat, if the hand chopping is more time-consuming, you can also let the butcher shop merchants help to grind.
4. Put the meat pieces into the stirring bucket of the chef's machine, if there is a lot of meat, it is best to twist it twice.
5. Start the cook machine, set the highest speed, time 20 seconds, and grind the meat into minced meat.
6. Pour the ground meat into the container, add various seasonings and stir well in one direction.
7. Cut the ginger into thin strips, add 3 tablespoons of water to soak into ginger juice water, filter and mix with starch to form starch water, pour into the minced meat.
8. Continue to stir well in one direction and marinate for an hour. If there is more meat filling, it is more tiring to stir by hand, and you can use a cook machine or an egg beater.
9. Put the sheep casing into the mouth of the funnel and tie a knot at the end. With the help of an enema, the meat filling is poured into the sheep casing.
10. Fill all the minced meat. The meat filling should not be filled too tightly, it is easy to explode, nor can it be too loose, it will dry up and become unformed.
11. Tie a knot with cotton thread at intervals and divide the intestine into small sections, as long as you like. Then use a thin needle to make some small holes in each intestine. Where there are bubbles, be sure to break through.
12. Then hang the finished intestines outside to dry the skin. I made it at night and hung it outside the next night before I took it back and dried it for a day and a night.
13. Dry until the skin is relatively dry and hard to the touch, and cut the knot.
14. Add water to the cook machine bucket and cook until slightly boiling. Add cooking wine and ginger slices.
15. Put the intestines into the water and set the temperature to 80 degrees for 30 minutes.
16. Cook the sausage until it's all floating.
17. Fish out and put it in a container that can be drained, dry it, divide it up, and put it in the refrigerator for freezing.
18. When eating, put it in a pan and fry it in oil. Or bake at 170 degrees in the oven for 10 minutes.
【Tips】:
1. The best choice of pork for sausages is plum blossom meat, followed by pork front leg meat. Fat to lean ratio of 1:9 or 2:8 can be, it is not recommended to use pork belly, it will be too fatty.
2. Cooking intestines I use is a cooking machine, you can set the temperature and time, do not worry about boiling broken, if you use the pot to cook, remember not to use too much fire, as long as the slight boiling can be, otherwise it is easy to boil the intestines flowering, become a pot of broth.
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