Homemade starch-free crispy sausage, just 2 tips, tender meat sausage coat crisp, make a return to eat for 1 week. Some days did not do meat sausage, taking advantage of the pork price reduction a lot, quickly bought 3 pounds of meat, Ma Li'er will be the sheep casing, onion ginger water soaked, meat pieces with a meat grinder into minced meat, three times five divided by two this meat sausage is filled.
The original intention of the enema sausage is because of its variability, it can be eaten in hot dog bread, it can also be fried and grilled as a dish, and it can be eaten by throwing a few sticks into the hot pot. In short, once affected, eat a variety of ways, you can enjoy at least 1 week of delicious food.
The homemade crispy sausages are made of real materials, and even a little bit of tendons and brains are removed. There is no starch in the intestines, only eggs and onion ginger water and some commonly used spices to flavor, increase humidity and stickiness.
The reason why it is called black pepper crispy sausage is because a lot of black pepper is used, and I originally planned to put 40 grams of black pepper, but I was worried that it was too spicy, so I reduced it a lot. This was originally taught to the little friends in the live broadcast room, but because it was also necessary to make hot dog bread blanks, only 1/3 of the meat filling was used, and the important steps were shown and put down. After the live broadcast, I was busy for another hour to get the 3 pounds of meat.
The next day breakfast ate a hot dog burger with crispy sausages. The whole family loves to eat, and by noon, my son is still looking for crispy sausages. It turned out that my mother put it in the refrigerator for refrigeration and preservation, after all, the room temperature is now 27 or 8 degrees, and the meat will deteriorate for a long time.
My family loves to eat garlic sausages from Daoxiang Village, although these two are not the same thing, but we do not have a little starch in this intestine, but the taste is extremely delicious. Next time I plan to try to fill a few garlic sausages, so that I can vigorously enlarge the garlic, and it is really enjoyable to eat. Look, making your own food is so much fun and creative.
<h1 class="pgc-h-arrow-right" >----- [black pepper crispy sausage] -----</h1>
【Ingredients】 1500 grams of pork, 2 eggs, 23 grams of black pepper, 33 grams of sugar, 12 grams of salt, 50 grams of soy sauce, 45 grams of oyster sauce, half a green onion, 1 piece of ginger, cool water, salted sheep casings
【Accessories】 Crushed black pepper, dried vanilla
【Production process】
1. Material preparation: the pork I use is the tip of the front buttocks, the lean meat is tender, the fascia is less, the fat-to-lean ratio is 1:9 or 2:8; the black pepper powder is necessary, the dosage is not necessarily the 23 grams I listed, increase or decrease; in addition, if there is a whole black pepper crushed into it, it will be better to have a grainy feeling;
2. Cut the green onion into thin strips, cut the ginger into strips, enlarge the bowl, soak in an appropriate amount of cool water, first grasp and pinch a few times with your hands to promote the oozing of the green onion and ginger juice; put aside;
3. The salted sheep casing first rinses off the salt with cool water, and then soaks it in cool water for at least 20 minutes to restore its elasticity; before use, the sheep casing is filled with water on the faucet, so that the inside of the sheep intestine is not connected, and it is also conducive to wearing on the enema;
4. Remove the fascia from the pork and cut into jujube-sized pieces;
5. Use a meat grinder to grind the meat into minced meat; the size can be as you like, if you can beat them all the size of rice, it is both delicate and grainy to eat;
6. Pour the minced meat into a large enough basin, pour 2 eggs, black pepper, oyster sauce, soy sauce, salt and sugar into the minced meat, [accessories] mentioned in the black pepper crushed and vanilla dry materials such as basil, vanilla, lost incense, etc. Can choose one or two to add, will have a unique fragrance;
7. Pour the appropriate amount of onion and ginger water into the meat filling, you can directly stir these materials with your hands, stir until they are viscous, and pick them up with a spatula into a lump and it is not easy to fall; if you want the meat to be tender and fragrant, this step is really not less;
8. Soak soft to restore the elasticity of the sheep intestine carefully set on the enema, the sheep intestine is small and easy to break, this process must be careful, the appropriate amount of water can increase lubricity;
9. Fill the enema with an appropriate amount of meat filling, and soon the meat filling will be beaten into the sheep casing, and the tail end should be knotted and tightened;
10. The filled meat sausage is divided into your favorite length with a small rope, and the middle should be tightened to prevent it from being loosened when cooking; in addition, when the rope is tied, the meat filling should be covered by hand, so that the casing can be fuller, so that after cooking, the intestines are not deflated, still full; I poured some dried parsley into my meat filling, so I can faintly see that there are green leaves;
11. Rinse the intestines with cool water, remove the meat residue and soup on the surface, spread evenly on the drying rack, put it in a cool and ventilated place, and dry it until the skin is dry; this is the main step of the crispy skin, don't be lazy;
12. Bring a pot of water to a boil, boil and then turn to a low heat, put the appropriate amount of meat sausage into the water, adjust the fire at any time, keep the water in a slightly boiling state, do not grunt wide open, that will make the casing be broken because of the expansion of the meat filling; the small heat is slightly boiled for about 10 minutes to fish out;
13. When fishing out and drying to hand temperature, use scissors to cut off the small rope, this is the black pepper crispy sausage. You can eat it directly, you can fry it in a frying pan, or you can grill it in an air fryer or oven, the skin is crisp and the meat is fragrant, and the really additive-free good sausage.
<h1 class="pgc-h-arrow-right" > [Apple Private Talk].</h1>
1. In addition to some additives in raw soy sauce and oyster sauce, there are no other additional additives, so the shelf life is relatively short. Refrigerate for no more than 5 days; cryopreservation should not exceed 1 month, because the longer the time, the more nutrients and moisture are lost;
2. The formation of crispy intestines is to dry the casings in a cool and ventilated place after the enema is completed, and then cook them in a pot; when frying or baking, the outer skin is crisp; if it is not cooked directly, the outer skin is soft, and even some cannot be chewed;
3. The seasoning used is just one direction, and it can be adjusted in terms of type and taste according to individual tastes.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
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