<h1 class= "pgc-h-center-line" > homemade crispy sausages</h1>
The pork market has finally returned to a simple calm after experiencing some "bloody storms", and the deserted pork market has become lively again. Buy to make sausages, go home to make braised meat, afraid that the price will rise again to hoard meat... A wide variety of customers shuttle through each stall. The stall owner also shouted hard again, at this time it seems that the usual way to remove the bones is not accurate, buy 2 pounds, often cut 3 and a half pounds. Anyway, meat is cheap, and customers don't care about anything.
Today I bring you a crispy grilled sausage that many friends love to eat. It is mainly made of pork and pig casings or sheep casings. It tastes crispy and tender, and the Q bomb is juicy. Many people want to eat but don't know how to do it, and when they go outside, they don't feel at whether the meat is good or bad. In fact, if you like to eat this kind of intestine, we can make it ourselves at home, and the raw materials really have no additives. Next, I will introduce the method of crispy grilled sausage.
1, first choose a casing (pigs, sheep can be) with water to rinse the salt on the surface of the casing, then add the appropriate amount of flour to wash several times, and finally add cooking wine in water, soak the casing for 30 minutes to remove fishy.
2, the pork fat and lean cut into 2 to 3 cm size of the meat pieces, the best choice of meat with the front tip meat, that is, the front leg meat, this piece of meat meat is tender, water is also more. If you like to eat grilled sausages with more oil and water, you can buy fresh meat with more fat meat alone, because the front tip is thinner, and the fat content is relatively less.
3, the meat is chopped, or broken with a household meat scraper, it is best not to use the meat grinder in the market to grind the meat. If the meat is too crushed, the taste is not good, probably crushed to a grainy feel. The fat part must be more crushed, so that the meat will be fat and not greasy, tender and juicy.
4: Put the ground meat into the basin and add the five-spice powder, paprika, cumin powder, white pepper powder, cooked sesame seeds, green onion and ginger water, soy sauce, dark soy sauce and white wine. (If you want to eat other flavors of crispy grilled sausages, you can add them according to your own taste).
5: Stir in one direction, mix the meat and seasonings evenly, and then add an appropriate amount of starch. Pouring the water of the onion and ginger into the meat can make the meat juice richer. Finally, put the stirred filling in the refrigerator and marinate for 30 minutes.
6, put the washed casing on the enema, slowly fill the meat filling into the casing, and then tie the casing tightly sealed, the meat filling can not be filled too full, the enema should be evenly forced, to avoid the enema boiling when the explosion and cause the enema thickness is uneven.
7. After filling, select the appropriate size to separate and ligate the enema. Put the pot under cold water, turn on the low heat, and when cooking, put a bracket or something like that at the bottom of the pot to prevent the casing from being burned by the bottom of the pot (I use grates here). Cook for about 30 minutes, the enema is all floating on the top, fish out and let it cool and save.
<h1 class="pgc-h-center-line" > tips</h1>
1, when making the filling, the fat meat can not be too little, if it is too little, then the enema meat filling made is very loose, not tight, and the taste is dry.
2, when stirring the filling, the onion and ginger water should be appropriate, and the onion and ginger water will grab the taste.
3, enema filling in the stirring time to appropriate amount of water many times, after adding starch, stir until the sticky chopsticks can not fall off.
4. When cooking enemas, use a toothpick to tie the vent holes on the enema, especially where there are many bubbles. Prevent it from exploding when boiling.
5, when cooking enemas, put cold water in the pot, cook the whole process with a low heat, and let the enema slowly cook through.
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