Doucture sausage, can be said to be a custom in both the north and south; especially after the winter cold, and then encounter pork price reduction, it is certainly indispensable to irrigate dozens of pounds of sausages, whether it is steamed, boiled, or fried to eat, are endlessly evocative. Or packed into a gift box, New Year's Day gifts, very suitable.
Although it is the best time to fill sausages around the winter solstice, but as soon as the weather is cold, it is impossible to hold back to first pour a few pounds of sausages to relieve hunger; the secret recipes of sausages everywhere are similar, but there are always some sausages that smell the same as chewing wax, which is not delicious; and it is not easy to store; so today we will say a few points of sausages That everyone is most likely to make mistakes, understand and then start operating, both delicious and resistant to storage.
<h1 class="pgc-h-arrow-right" data-track="3" >1, sausages do not be directly exposed to the sun</h1>
Especially after just filling the sausage, some people feel that the surface oil is too much, and they will directly take it to the sun to dry, although the winter sun is not so strong, but it is also a big mistake. After the sausage is filled, if the sausage is taken to the sun directly exposed, the meat will become black, not to mention the oil, the casing will also be "hot expansion and contraction" easy to burst; if the temperature is slightly higher, the sausage is easy to deteriorate; so the homemade sausage generally needs to be hung in a cool and ventilated place, so it is best to dry naturally, and does not need to be basked in the sun.
<h1 class="pgc-h-arrow-right" data-track="45" >2, and remember to put high liquor in sausages</h1>
When filling sausages, remember to add a little high liquor to the meat, and then start to fill; and it is recommended that the liquor is best to choose a good quality, good taste sauce, strong flavor type liquor; and pay attention to the degree of alcohol, the degree should be as high as possible, generally choose about 60 degrees as well. Adding liquor to the sausage can increase the aroma and prevent the sausage from spoiling during drying. Because liquor has a bactericidal effect, the effect of strong corrosion resistance.
<h1 class="pgc-h-arrow-right" data-track="46" >3, sausages should be dried for 7-8 minutes</h1>
Like winter sausages, they are generally dried for about 7-10 days! If the weather is sunny, you only need to dry for three or four days, and then hang in the ventilation place for ten and a half days, and the fragrance is strong (look at the fat and thinness of the sausage, too fat can be hung for a few days) Sausages In general, a week can be eaten. But remember not to dry too dry, if the whole sausage becomes dry, the taste will be very hard; the best degree is the outside dry and soft inside, so that the steamed sausage is the most chewy, the best taste.
<h1 class="pgc-h-arrow-right" data-track="47" >4, pork should not be ground into puree</h1>
If all the pork is twisted into "rotten mud", the sausages that are dried out are not chewy and floury. And after the sausage is ready, it will be easy to fall apart and not form when cutting. So when making sausages, pay attention to the pork to be cut into pieces. Do not puree the pork directly. If you have enough time, it is best to cut the meat manually, and divide it into two parts, half minced meat and half meat pieces, so that the sausage tastes best.
<h1 class="pgc-h-arrow-right" data-track="48" >5, sausages must be knotted and punched</h1>
The filled sausage, every 10-15 cm or so, it is best to use cotton thread to knot, so that when drying, the sausage will not sink due to gravity, will be piled together, and even the casing will be broken; in addition, where the casing has air, use needles to prick some small eyes, so as not to break the casing when "tight meat". If the casing is really broken, there is a knot there. And it is best not to fill too slowly, because when drying, the casing will automatically shrink.
<h1 class="pgc-h-arrow-right" data-track="49" >6, pork is best not to rinse with cold water</h1>
Like the previous rural enemas, many are freshly slaughtered and irrigated, and the meat is the freshest; and now the pork bought in the market, it is recommended to wash it is to rinse off the dirty things on the surface of the pork with hot water, and the sausages that come out of this way are not easy to deteriorate; if you buy a large piece of pork, it is recommended to finally use a knife to directly scrape off the dirty things on the surface, and then directly chop the meat enema, so that the taste is the best; but remember not to rinse with small pieces of cold water, the sausage is more likely to deteriorate.
<h1 class="pgc-h-arrow-right" data-track="50" >7, dry sausages remember not to rain</h1>
If the sausage is accidentally raining during the drying process, if it has not been dried, the wet sausage will easily become sour and moldy, and the sausage cannot be eaten. Therefore, the sausage drying is the most important weather, the most suitable day for drying sausages is a sunny day with a temperature below 15 ° C, a humidity of less than 60%, and it is best to dry in the northern ventilation place.
<h1 class="pgc-h-arrow-right" data-track="51" >8, sausage preservation is very important</h1>
Generally, the sausages are more than ten pounds, or even dozens of pounds of a large number of operations; so it is certainly not a one-time eating; dried sausages, directly packed in food paper bags, sealed, put into the refrigerator to freeze. But don't cook and freeze, then the taste is not good; take out a section as you eat and cook directly. In addition, the sausage is the most afraid of cover and not afraid of freezing, so remember to dry the sausage must be covered and stored, so it is easy to sour and stink.
Finally, it is recommended that you eat the front leg meat and the back leg meat when filling the sausage. The sausages poured out in this way are neither too greasy nor woody, and are particularly delicious.
【Homemade sausage】
You can choose the ingredients according to your own taste:
1, like to eat spicy, recommend Sichuan flavor sausage recipe
Ingredients: 5 kg of pork, 12.5g of pepper noodles, 15g of chili noodles, 35g of salt, 30g of sugar, 100g of white wine, 1.5g of allspice powder, 4g of black pepper, 2.5g of ginger, casing.
2, like to eat sweet, recommend the cantonese sausage recipe
Ingredients: 5 kg of pork, 35g of salt, 100g of sugar, 75ml of white wine, 4ml of white soy sauce, 5g of ginger, 2.5g of pepper, a little chicken essence.