When filling sausages, keep these 3 techniques in mind, the sausages are delicious and cooked, and it is not bad to leave for half a year. Hello, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
Recently, the temperature is getting lower and lower, and the most suitable food at this time is to make sausages at home. The sausages made from ready-made pork are much better than the ready-made ham sausages we bought in the supermarket! At this time of year, my children urge me to make sausages at home. I don't know if your family has started to make sausages?
This year, the price of pork is cheaper than the price of vegetables, so it is a good choice to pour more sausages at this time. In half a month, the price of pork may rise! Many smart people will choose to do some sausages at this time. When you make sausages at home, how do you make them delicious? Today I will share the detailed method of sausage filling to you, keep these three techniques in mind when filling sausages, and the sausages that are poured out are delicious and satisfy. Don't worry about it for half a year. Without further ado, let's share the dry goods directly with you.
<h1 class="pgc-h-arrow-right" data-track="4" > three tips for sausages</h1>
NO.1 Pork must remember to be washed in clean water
Many friends are troublesome and choose to let the meat stall owner give us sausages. When we are given sausages outside, we always inject cleaning into this step and ignore it. No wonder the enemas are fishy and woody. The first trick of sausage filling is to be sure to rinse the pork you bought home in clean water. Then soak in fine salt water for two hours. Soak the blood and dirty stuff in the pork so that the sausages don't have a fishy smell!
<h1 class="pgc-h-arrow-right" data-track="16" >NO.2 Keep in mind the salting ratio</h1>
When filling sausages, a key step is the proportion of salt added. Ten pounds of pork, we only need to add 160 grams of refined salt to it. The amount of refined salt can not be too much and can not be too little, too much, the sausage made is easy to snuffocate the throat. Too few sausages are not easy to store. So don't be mistaken about the salting ratio of this sausage.
<h1 class="pgc-h-arrow-right" data-track="17" >NO.3 Sausages should not be dried too dry during the drying process</h1>
After the sausage is filled, it can be dried in the sun for seven to eight days in good weather. When the sausages dry until they are seven or eight minutes dry, you can put the dried sausages in the freezer of the refrigerator and store them. If the sausage is always exposed to the sun, it is easy to dry the moisture inside. In this way, when eating it, it is dry and woody, and there is no pork aroma. This drying time must be mastered by yourself.
When we make sausages at home, we must look at the weather forecast in advance. It is best not to make it on a rainy day, otherwise the sausage will be abandoned. After drying sausages, remember to cook in a pot of cold water. Without a lid, bring to a boil over high heat. Bring the water to a boil and brush off the foam on the surface. Turn to medium heat and cover and continue to cook for 25 minutes before leaving the pot.
Cook the sausage and let it cool naturally. It's delicious to cut into thin slices for drinking or eating. We can't eat the sausages, we can directly put them in the refrigerator to freeze up, and it is particularly convenient to cook as you eat! The sausages made by this method do not have to worry about being bad for half a year.
Well, that's all there is to it. Do you have any other different views on this? Welcome to share it with us in the comments section. Like this article, remember to collect and forward Oh. We'll see you next time.