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Introduction: Want to fill the sausage please collect, this recipe mother-in-law has been used for decades, the sausage material is full of flavor, especially delicious!
Approaching the Waxing Moon, the taste of the New Year is getting stronger and stronger, and many elderly people have begun to prepare New Year goods, waiting for their children to go home for the New Year reunion. Folk are known as "no wax taste, but not new year" saying, every household will prepare some wax goods years ago. At the Table of New Year's Hospitality, there are also bacon, chicken, fish, and sausages. In the north, due to climatic conditions and eating habits, among the many flavors of wax, the most popular is sausage. In Shandong, it is also called sausages, and the sausages made are not spicy Sichuan flavor, nor sweet and fragrant, but fresh and mellow salty aroma.
Although the price of pork has soared in the past two years, it still cannot reduce everyone's enthusiasm for sausage filling. As the weather gets colder, the stalls on the big market to buy pork are getting busier and busier, and the pork stalls of more than ten meters are surrounded by uncles and aunts. In the past, it was the mother-in-law who made her own sausages, but in the past two years, the price of pork has risen, and the mother-in-law is reluctant to buy meat, and the work of filling sausages at home is wrapped in my body. Every time I would make 20 pounds of sausages, ten pounds each for my in-laws and mothers-in-law. The self-made sausages are clean and hygienic and delicious, and you can save a lot of handicraft costs. Below, the chef will share with you the practice of Shandong characteristic sausage.
【Sausage filling】
Ingredients: plum blossom meat, pork belly, salt, white wine, sugar, thirteen spices, soy sauce, casing, enema.
Specific steps:
Step 1: Sausage selection is very critical, when buying meat, to choose plum blossom meat and pork belly two kinds of meat, fat and lean meat ratio of 3:7 best, these two kinds of meat together, the production of sausages are not woody, not hard, not greasy, eating particularly fragrant, and also beautiful color!
Step 2: Buy home meat, if you bring pig skin, you must first remove the pig skin, the pig skin is relatively hard, can not be poured into the sausage. Place the meat in light salt water, soak it for ten minutes, soak in the bloody water, and wash away the dirty things on the surface of the pork. If you make dachshund outside, the merchant may not give you a wash in order to save trouble, but in the enema at home, this step must not be saved.
Step 3: After the pork is cleaned, control the moisture, cut into small strips with a knife and put it into a basin. When filling sausages, keep in mind the recipe "3 white, 1 yellow and 1 black", the sausage is fresh and chewy, no fishy taste! 10 kg of pork, add 1 two salt, 3 two sugar, 3 two white wine, 1 twenty-three spices, 7 two raw soy sauce, stir well, marinate for 30 minutes. This recipe is the sausage recipe that the mother-in-law has used for decades, and the sausage made according to this ratio is fresh and mellow, salty and just right, especially delicious! You can calculate the amount of various condiments according to how many pounds of meat you want to pour.
Step 4: Dispose of the casing. I usually buy casings online, and merchants usually salt them. Wash the salt on the surface of the casing with water first, and then put the casing into the water, add the appropriate amount of high liquor, soak the casing for 30 minutes, and add liquor to play a role in sterilization.
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Medium pig casing irrigation 10 pounds send enema ¥19.9 to buy
Step 5: When buying casings, merchants will send an enema, with this tool, you can save a lot of time, and not tired. Before the enema is used, it is necessary to wash it several times with warm water, and after cleaning, put one end of the casing on the enema, gently put all the casings on the enema, and tie a knot at one end.
Step 6: Place the marinated meat in an enema, then rotate the handle, fill the casing with the meat, turn the handle to the bottom end, screw the handle off, and fill it with meat. This gadget is particularly easy to use, and in less than half an hour, a person has poured ten pounds of meat.
Step 7: After filling one, tie the seal with soaked rope or corn husk, and every ten centimeters, tie it with corn leaves, divide them into small pieces, and finally, use a toothpick to prick a few small holes in the gas place. Then hang the sausage in a cool and ventilated place, let it dry for ten days, dry it naturally, and then eat it.
Air-dried intestines, wash off the floating ash on the surface with warm water, you can directly slice, stir-fry with celery, you can also steam for 25 minutes, and then slice and eat, are particularly delicious! And the more you chew, the more fragrant it becomes, and you drink and eat!
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This article was originally created by Xiu Kitchen Lady, and plagiarism must be investigated! Welcome to follow and take you along with long knowledge!