Since I made spicy Sichuan sausages, crispy black pepper sausages and Harbin air-dried sausages, I am out of control, like the sausage, especially like to appreciate the sausages that have just been filled, the color is red and fluttering to see like happy and happy, especially a sense of achievement Ha! Today to share a famous sausage harbin red sausage that is still in the northeast, I learned not to queue up to buy it, and it is particularly easy to make it if you want to eat.
The last time I made crispy sausages, I specially bought a thin pig casing, so the red sausages that were made looked a little thin and not so strong, but it did not affect the taste ha! It is said that it should be smoked with fruit wood to be authentic, but I really have nowhere to find fruit wood shavings, so I use tea leaves and white sugar to smoke, which means that it can be colored.
The first time smoked or inexperienced, the color is a little not particularly uniform, the key is that there is no suitable drawer, next time you must find a drawer with a large spacing, so that the color will definitely be more uniform.
Are you okay with the cut-out? Eating is very similar to Harbin red sausage, even the fat cubes inside I strictly copied haha! It is impossible to make the special taste of the fruit wood smoked, but the garlic flavor is still very obvious, the taste is very tender, it is estimated that the sausage material will have starch, so the red sausage taste is very tender.
I think according to the recipe of the intestine material is a little salty enough, next time put 10 grams of salt to try, it will definitely be more delicious, how do you read the heart? Anyway, I feel that I still do it more really and more hygienically, like to eat intestines like to do it myself friends hurry up to buy meat!
Ingredients required: 1500 grams of pork (fat and lean ratio is 2:8), 80 grams of minced garlic, 300 grams of cold water, 15 grams of tea leaves, 50 grams of sugar, Harbin red sausage seasoning 2 packs of pig casing appropriate amount.
1 First of all, prepare all the ingredients to be used together, you see the pork on my picture is quite lean, right? I really weighed the fat and lean meat separately, and the fat and lean ratio was 2:8, but I think the finished intestine tasted very good, so you can also use this ratio.
2 Wash the pork and cut off the skin.
3 Then separate the fat lean meat, cut the lean meat into strips for a while with a meat grinder to grind the meat.
4 First, the lean meat is crushed into a meat filling with a meat grinder.
5 Then cut the fat into small cubes.
6 Then put the lean stuffing and the fatty diced meat in the basin.
7 small basins first put 200 grams of red sausage seasoning, I am 100 grams of this package used two packets, and then use 300 grams of cold water and spices mixed well.
8 Use chopsticks to mix the seasoning well, and then use chopsticks to mix the seasoning juice before stirring in the meat filling.
9 garlic peeled, washed, patted and chopped.
10 Put the sauce into the meat bowl.
11 Then put the minced garlic into it and stir well, marinate for 20 minutes to enema.
12 use the enema to pour the mixed meat stuffing into the pig casing and tie the rope in sections, busy with this step forgot to shoot, the pig casing in advance with cold water soaked for half an hour more washing can be used, my enema is a plastic buy casing gift is very good.
13 note that this intestine is cooked without drying, so the casing must not be too full, must be left rich, I probably slipped 30% of the casing per paragraph, that is, the filling of seven points can be, if the filling is too full to cook to the time easy to burst.
14 Burn a basin of water basin bottom pad a steaming drawer to avoid the bottom of the pot when cooking intestines by the bottom of the pot to break the skin, and when the water begins to bubble, you can put the irrigated red sausage into it and cook slowly.
15 water must not be opened, always observe, see the pot to open on the add some cool water, it is best to keep at 90 degrees is appropriate.
16 Just cook it at a temperature of 90 minutes and cook it. (The casing i bought here is thin, and if your enema is thicker, you'll have to cook more.) ）
17 Use a large iron pot, lay out the tin foil in the pot and put the tea leaves and sugar.
18 Then put a drawer to put the cooked intestine size on the drawer, be sure to lay flat and do not stack it, to avoid uneven coloring.
19 Open the fire, the pot will slowly produce smoke, the pot lid must be tightly covered to avoid running smoke, at least 15 minutes.
After 20 turn off the heat, wait for the smoke to dissipate, open the lid, and keep the cold red intestines in the refrigerator, and cut as you eat.
Tips:
1 pork do not use pure lean, it is best to have a fat and lean taste to be tender.
2 people think that the red sausage made according to the recipe of this red sausage is not salty, next time I will put 10 grams of salt and try again.
3 enemas must be filled with seven points full and not too full, otherwise it will be very angry when it is boiled!
4 If you can find the shavings of the fruit wood, it will be true, I really can't find it, I will use tea white sugar.
5 Before smoking, the cooked intestinal epidermis should be dried to make it easier to color.