Introduction: Sausage filling, pork is not washed? Teach you the detailed method, the sausage is fragrant and flavorful, no fishy
In the first two years of pork prices, many people dare not marinate bacon, sausages, can only do some bacon to relieve hunger, although the bacon is delicious, but still no bacon, sausages to eat with enthusiasm, this year's pork is very cheap, I think many people have the idea of cured bacon, sausages, once do more than some save up to eat for a year, unique food, let people eat a hundred. Especially sausages, more popular than bacon, sliced fried or steamed to eat, are very fragrant under the meal, suitable for all ages, if you also like to eat, encounter good weather to do quickly.
Want to do sausages is not difficult, now it is easy to buy casings and sausage tools, as long as you master the meat marinade, do enema sausage is particularly simple, novices can also be successful at once, so want to eat do not need to go outside to buy, their own clean and hygienic, low cost, taste can also be adjusted by themselves, many advantages.
When it comes to homemade sausages, I believe some people will struggle with a question, whether pork is washed or not? Will the sausages spoil if they are washed? Isn't it unhygienic if the sausages are not washed? Don't know what your answer is?
From the aspect of hygiene, pork is of course to be cleaned, otherwise it is too unhygienic, unwashed pork made into sausages, no matter how good the taste is, it feels like diaphragm, so how to clean it? But it is not wiped with a cloth, because the pork is directly poured into the casing after marinating, and the pork inside cannot be processed after making sausages, which is very different from cured bacon.
The sausage is like this, the aroma is rich and the taste is positive, teach you the detailed method, the sausage is fragrant and flavorful, no fishy smell! Share the detailed methods and do it quickly, follow the steps, and make sure it is delicious.
Prepare ten pounds of pork, do not use pure lean meat, be fat and lean, if you want to eat fat can use pork belly, if you want to eat lean, you can use front leg meat or hind leg meat. Prepare the right amount of casings, this thing directly go to the Internet to buy it, now it is easy to buy.
Seasoning does not need to be complicated, the necessary preparation of salt, white wine, sugar these three things are good, the rest of what pepper powder, pepper noodles according to their own taste to add. Remember the proportion of ten pounds of meat put two or two to three two salt, can not be too little, otherwise it is easy to break, according to their own taste adjustment, sugar and salt amount of equal amount is good, or put more and less can be, liquor to use high liquor.
method:
Handle the pork clean first. When buying pork, let the boss help to remove the pig skin, or go home slowly, and then divide the pork into several small pieces, take a small piece into the basin, pour white wine on the surface of the pork, scrub it with your hands, and then wipe the pork clean with a clean cloth, so that it is not difficult to handle, and the liquor has a bactericidal effect, it is cleaner after processing, and the sausages made are eaten with confidence. Remember not to wash it with water, otherwise the pork will easily spoil if it does not dry, and it will be sad at that time.
After the pork is cleaned, it is cut into cubes, the grain feels more delicious, it is recommended to cut the pork by hand, although it is a bit laborious, but it is really more delicious to do so.
Put the diced pork in a basin, add salt, white wine, and sugar, mix the ingredients well, stir well, and marinate for a period of time, at least two hours.
When curing meat, put the casing into the water and wash it several times, after all, it is also to eat directly, it is most important to clean it yourself, after cleaning and then soaking in water, through repeated cleaning and soaking, the casing will become very elastic, and the sausage made is better. After soaking, control the water to dry, then add salt to grasp and mix evenly.
After the meat is marinated, use the tool to make the sausage to make a sausage, each section is knotted, and when filling the meat, you need to pay attention to the meat to be tighter, but don't stuff it too full of burst casings.
After it's all made, use a toothpick to make a small hole in the sausage, and in order to vent, put the sausage outside to air dry, and then hang it indoors at night.
After all the drying, you can put it back, put it in a plastic bag and put it in the refrigerator for preservation, and when you eat it, take it out and slice the stir-fry or steam it and eat it directly.
Regarding whether to wash pork with sausages, now you know the answer, right? The correct approach is to wash, but not to wash with water, to scrub with white wine, so that after processing the pork is very clean, no dirty things and sterile, made of sausages to eat with confidence, you can try it. Do sausages to have good weather, then look forward to the weather forecast in advance, and so you can do it to do some of it, and it is very successful to ensure that it is successful. My sharing is here Like me, please pay attention to me.