Hello friends, recently the price of pork has dropped again, on our side, a pound of pork is now only 9 yuan. Just this year's winter, it seems to come a little early, our temperature here, has dropped to about 5 degrees, is the best time to make sausages.
If you also like to eat sausages, today I will share with you the sausage recipe that my grandmother has made for 30 years, so that you can also make salty and delicious sausages at home.
When making sausages, in addition to the requirements of the climate, our selection of meat, as well as the proportion of the seasoning formula, etc., are very important. If you make a sausage that is not chewy and fishy, then today's knowledge, you must learn it well.
Grandma's 30-year-old sausage recipe, salty and delicious
Preferred plum meat: When buying pork, why is plum meat the most suitable for sausage filling? Because this piece of pork is fat and lean, and evenly distributed, like a large web spread out, its meat quality is very delicious, belongs to the fine meat of pork, used to make sausages, it is more appropriate.
Selected pork belly: Although the plum blossom meat is of good meat quality, the amount of this piece of pork is very small, and a pig weighs only one or two pounds, so this piece of pork is unattainable. In the case of not being able to buy plum blossom meat, we can choose pork belly to make sausages, fat and lean pork belly, but also make the enema sausage, the taste is better.
When making sausages, the step of curing meat is very critical, the better the meat is marinated, the sausages made will naturally taste better, and the ratio between ingredients and ingredients is not added. The following recipe is the proportion of sausage cured meat that Grandma has used for 30 years, and everyone should look at it carefully.
10 kg of pork, 90 grams of salt, 30 grams of thirteen spices, 60 grams of sugar, 20 grams of chicken essence or monosodium glutamate, 200 grams of high liquor (liquor can greatly improve the preservation time of sausages, but also add flavor, more than 56 degrees is the best), soy sauce, dark soy sauce, oyster sauce 20 grams each, green onion, ginger water 80 grams, pepper 20 grams.
The above proportion of cured meat, but are accurate to the gram Oh, according to this ratio to cured meat, the taste of sausages made is definitely better than what you buy outside. After marinating the meat in the above proportions, we also let the meat sit for two hours and grab it every half an hour to make the meat taste better.
After you learn the recipe of cured meat, let's take a look at it with me below, the correct sausage making steps. Take advantage of this cold season, you can also make some sausages, and let the family taste it during the New Year.
Ingredients: pork, salt, thirteen spices, sugar, chicken essence, high liquor, soy sauce, dark soy sauce, oyster sauce, green onion, ginger water, pepper, pork casing
steps:
1. Prepare a pig casing in advance, wash it clean, and set aside for later. Then, according to the cured meat recipe just given, marinate the meat in advance and set aside.
2, after the meat is marinated, we must prepare a mineral water bottle mouth, and then stuff the mineral water bottle bottle mouth into the intestinal mouth, and tie it tightly with a rope, so that it is convenient to fill the meat.
3, use chopsticks to put the cured meat into the casing, and every 10 cm in a section, all the meat into the casing, and then use a toothpick to insert some small holes.
4, the sausage, we have to prepare a pot of hot water, and then put the sausage into the hot water, with hot water to cook for 15 minutes. When cooking, do not use the heat too much, use low heat to cook slowly to avoid cracking casings.
5, after cooking the sausage, to control the dry water fishing out, and then put into the temperature below 5 degrees to dry the environment, about 10 days, you can eat.
6. When making sausages, if the temperature is higher than 5 degrees, it will cause the sausage to taste sour. So this season is the most suitable season for sausages, after this season, you can no longer do sausages.
The above is the correct step to make a sausage, friends have you learned? Remember to make some sausages for your family when you have time!
After making a good sausage, how do we save it to greatly improve its storage time? There are two main ways to save it. The first is to use the ventilation preservation method, and put the prepared sausages in a ventilated and dry place for preservation, which can effectively improve its storage time.
The second method is to seal the sausage in a plastic bag, let it be in a vacuum environment, and then put it in the refrigerator to freeze it. This way of preservation can make the sausages stored for more than a year and will not deteriorate.
Well, today's knowledge, I will introduce and share it with you here. Regarding more ways to do sausage filling, I don't know friends, is there any better suggestion?
The sausage filling method I shared is a salty sausage method, if you are a friend who likes to eat sweet flavored sausages, remember to share it in the comment area, how do you do it!