December is the golden age of sausage filling. Every time at this time, Grandma's house would start to pour sausages.
Southern sausages are sweet and spicy, there are also spices, very chewy, directly as a small dish with rice, eat special fragrant.
This year, Xiao He also went to the ancient town of Linhai to study with a teacher, and the teacher that Xiao He wanted to visit was in an old house in The Great Wall of Jiangnan, and he was known as the "King of intestines" Master Xia.
Master Xia's house looks ordinary, but as soon as you enter the door, you can see a string of red and white, full and rounded sausages, piece by piece, row by row, not tens of thousands of dollars is really not this momentum.
Master Xia has been dealing with sausages for more than 40 years, and people who want to eat sausages made by Master Xia even have to queue for a year or two before they can buy authentic Master Xia sausages.
This time Xiao He came to steal the master, but learned a lot of the sausage secrets passed down by Master Xia himself, and he wanted to make a small partner of sausages at home, but he must collect the recipes of these decades
▶ The selection of materials must be selected for this part of the pig
Master Xia said that picking raw materials can be more stringent than choosing a son-in-law, and without good raw materials, it is impossible to make sausages with good taste.
Many people like to use pork belly and front leg meat to make sausages, but in fact, the best raw material for sausages is hind leg meat, which is more delicate in taste and fat and thin.
The choice of hind leg meat is also exquisite, the fat meat should be thick, the lean meat color is light red, and the elastic touch is fresh.
▶ The proportion of meat filling is exquisite
After selecting the raw materials, it is not immediately chopped, first of all, the fat meat and the lean meat should be separated, according to the ratio of fat meat: lean meat = 10:1, the lean meat is cut into small pieces, the fat meat is chopped into minced meat, and then mixed.
▶ The golden ratio of spices
Master Xia told Xiao He a golden ratio, everyone must remember: 10 pounds of meat should be added 3 or 2 white wine, 3 two sugar, 2 two salt, a little five-spice powder and MSG.
Salt, five-spice powder, and MSG can be adjusted according to personal taste, but the ratio of white wine and sugar should not be changed!
Mastering the proportion of the seasoning, the next step is to mix the meat filling and the seasoning together, wait another 10 to 15 minutes, let the meat absorb the taste of the seasoning, and then put it into the enema tool, the most flavorful.
Casing can be pig casings or sheep casings, before use remember to soak it with white wine, one end to beat the knot, after irrigation in the other end of a knot, and then every 10 cm a few turns to disconnect to complete it.
▶ Filling sausages and direct sunning is a big taboo!
After filling the sausage, remember to put the sausage in a cool and ventilated place, if there is air in the casing, remember to use a toothpick to pierce the eyes, after drying it will be very strong.
The secret recipe worth 10,000 yuan, Xiaohe is free to give to you, remember to like and pay attention, I hope that everyone will continue to support Xiaohe Oh ~