The weather is getting colder, and it is a good time to irrigate sausages once a year, and it just so happens that this year's meat price is cheaper, you can be reckless, pour a few hundred dollars more, and put it in the refrigerator to freeze up and eat until the New Year. And there are many flavors of sausages, including Cantonese salty and sweet tastes, Sichuan-style spicy flavors, and old Beijing garlic flavors, so it is better to make them to taste them.
Sausages are delicious, but the production is more cumbersome, from buying meat, seasoning, processing casings, enemas, to the final air drying, each step is very important, let's not say what to do today, first talk about the 8 skills to master when filling sausages, no matter what flavor of sausages to keep in mind, do wrong, but it is not delicious.
The first step of the sausage is to buy meat, the meat is selected well, the taste of the sausage is better, the selection of lean meat and pork belly is not the best, lean sausage taste is hard and hairy, pork belly is too greasy, the best is to use pork front leg meat to irrigate sausage, first of all, the front leg meat is relatively tender, followed by 3 fat 7 thin or 2 fat 8 thin excellent proportion, can be made not greasy, delicious sausage.
Many of the sausages on the market are basically not washed, I feel less hygienic, first of all, the sausages are not cured bacon, the bacon is ready, it is still necessary to wash before eating, but the sausages are wrapped in casings, and cleaning is not realistic. Many people will also worry that the sausage is easy to deteriorate after washing, in fact, you can use boiled and cooled warm water to wash, and then dry the water.
It is worth noting that the pork must be washed after it is bought, rather than changing the knife to cut it and then washing it, otherwise the water content of the pork is too large, and the sausage is easy to crush.
The most taboo thing about the sausage is to crush the meat, so that the last sausage is very easy to crush when cutting, not formed, and there is no taste when eating, it is best to cut the pork into slices or about 1 cm wide and 3 cm long strips, so that the pork fat meat is a whole piece, and the sausage will appear in a translucent form after cutting.
How much salt do you add to make sausages? In fact, it is difficult to adjust, some people like to be lighter, some people like to taste heavier, there is no accurate number, according to experience, every ten pounds of pork is probably added between 100-160 grams is better, the maximum should not exceed the amount of 200 grams. However, it should be noted that if you add additional seasonings such as soy sauce, old soy sauce, and monosodium glutamate, the amount of salt will be reduced downwards, for example, if you add 20 grams of MSG to the ingredients, the amount of salt will have to be subtracted by about 10 grams.
When making sausages, there are 2 purposes for adding high liquor, one is to remove fishiness and increase aroma, it is best to choose some fragrant or sauce-flavored liquor as well, so that the aroma is more intense; the second is for sterilization and disinfection, which can prevent sausages from deteriorating when drying, it is best to choose liquor with a degree of 60 degrees, so that the effect is better, and the amount of addition is about 50 grams per 10 kg of pork.
After the sausage is filled, it must be "tied tightly with a thin line in sections", why? Because the sausage is filled with this step, the drying will hang it up, if it is not tied tightly in sections, the meat in the casing will run down with gravity, and finally it may be broken, so it is best to tie it with a thin line every 15 cm, and then hang it up to dry.
After the sausage is all prepared, it is best to rinse it with warm water, in order to remove some of the grease and other spices contaminated on the appearance of the casing during the sausage filling, to prevent deterioration when drying, and to make the casing shrink and become tighter.
The best sausage is to contact the sun for 3 days first, the maximum outdoor temperature should not exceed 20 degrees, so that it is conducive to the mutual integration and penetration of various spices, after 3 days, the sausage will be moved to a cool and ventilated place to dry for about 7 to 10 days, until the sausage is dried to 80%, the appearance is very dry, but pinch it up to feel that there is still a little soft inside when it is put away, put it in the refrigerator to freeze it.
And when drying, please be sure to prevent birds from stealing food, otherwise the birds will peck a lot of small holes in the casing, which is very unhygienic. It is also necessary to prevent rain and snow and avoid unnecessary pollution.
The following is to share a simple Sichuan spicy sausage recipe preparation method, the taste is slightly spicy, fresh and delicious, you can try it.
Ingredients: 10 kg of pork front leg meat, 110 g of salt, 10 g of safflower peppercorns, 10 g of green peppercorns, 40 g of paprika, 10 g of red yeast powder, 90 g of rock sugar, 50 g of high liquor.
Step 1: Wash the pork, peel it, cut it into long strips and put it into a clean basin, add all the above spices to grasp and mix well, and then put it in the refrigerator for 10 hours to let it taste fully. Two of the dried peppercorns are best sautéed in a hot pan to create a flavor and then crushed into a coarser peppercorn powder to use, making it more flavorful than the peppercorn powder you bought.
Step 2: Soak the pickled casings in warm water for 15 minutes, wash them, put them on the tool, tie the end of the tail tightly, and then pour all the meat into the casings. While irrigating, pinch with your hands to ensure that the amount of meat in each place is even.
Step 3: After the meat is all filled, tie a toothpick on the sausage to help drain the excess air, and then pinch and squeeze with your hand to ensure that the meat is tight enough not loose, and then use a thin line to tie a knot every 15 cm.
Step 4: Pour the sausage with about 70 degrees of warm water for 10 seconds, then hang it outside and dry until it is 80% dry and you can put it away.
Sausages are delicious, but the production process needs to pay attention to a lot, the above shared 8 precautions, but also 8 production tips, after learning, no matter what flavor of sausage you make can be used, and finally share the "spicy sausage" production recipe, you can also do it, the taste is worth your praise.
I am Ahu, a small diner who likes to study food and make food, like today's content can pay attention to me, tomorrow there is more wonderful content waiting for you, thanks for reading, see you tomorrow!