Additive-free home-made sausages, taste as you like, safe and secure, delicious and nutritious
In the past, the days were sad, people's lives were poor, the ancestors in order to fill their stomachs in the cold winter, came up with a variety of ways to store food, and now the society is progressing, the living standards are improving day by day, but the wisdom left by the ancestors is still widely used by everyone, such as pickling vegetables, making bacon, etc., all of which are the crystallization of the wisdom of the ancestors. Mention of sausages, etc., many friends are more familiar, every year before and after the winter solstice in many areas of the household will begin to collectively marinate bacon, sausages and other meat foods, pork contains protein, eat some appropriately is very good for the body, and these ingredients after some processes not only become sweet and fat, even the preservation time will be greatly increased, do once enough for the whole family to eat a whole winter, do a good bacon sausage can be used to steam, stir-fry, boiling soup, etc., how to eat are delicious, think about it will drool.
Among the many pickled products, sausages are the most popular with everyone, adults and children love to eat, so whether it is in the store or in the street vendors can be seen everywhere that row of red sausages, but last year the price of pork is too expensive, many people did not eat cool, coinciding with the price of pork this year, buy a 20 pounds of pork home to do sausages are not at all painful, once eat cool, can not finish eating in the refrigerator storage, do not have to worry about the problem of deterioration, and their own sausages at home can be casually adjusted the taste of sausages, You can do Cantonese sweet and spicy taste, you can also do most people prefer the salty flavor, the sausage is chewy, real material, both can relieve their own hunger, but also give friends and relatives to taste, in one fell swoop, everyone come to try it!
【Cuisine】: Homemade sausages
【Cooking ingredients】: 8 casings, 10 grams of sausage seasoning, 2 cloves of garlic, 30g of salt, 50g of corn starch, a little white wine, a little soy sauce, 5 pounds of hind leg meat, an appropriate amount of green onion, and an appropriate amount of paprika.
【Cooking steps】:
1, choose pork hind leg meat to make sausages, hind leg meat belongs to live meat, meat is lean, eat more chewy, but it is recommended that everyone make sausages when it is best to add some fat meat to the meat filling, personally think that this way to eat more fragrant. After the pork is cleaned, cut into small pieces and put it into a meat grinder, and the pork can be twisted into a thinner pork puree.
2, put the casing into the container, add water and cooking wine, repeatedly scrub it with your hands several times, and then soak the casing in the container for a while, and then wash the casing thoroughly and then set aside. (The water to soak the casing should not be too hot, just warm or cold water.) ）
3, in the pork filling to add ready-made sausage seasoning 10g, salt 30g, corn starch 50g, 1 spoonful of white wine to fishy, 1 spoonful of old soy sauce color, green onion, garlic soaked in water into the pork filling, can eat spicy and then add some paprika, you can also put some corn kernels, sugar and so on according to their own preferences to increase the flavor.
4, prepare an enema, after cleaning the processed casing on the enema, a small number of times, slowly inject the meat filling into the casing, pay attention to be careful, do not stuff too full, leave a certain space for spare.
5, the meat filling is all injected into the casing after the knot with a rope on the casing, the length is even, after the knot is tied with sharp items such as toothpicks, more small eyes on the casing, this step is very important, otherwise the sausage will burst.
6, the good sausage can be steamed directly on the pot, can also be placed in a cool and ventilated place for a period of time, the sun-dried sausage is very well preserved, anytime and anywhere you want to eat, save time and effort, the taste is super good.
【Cooking Tips】:
1, the sausage should be tied with some small eyes with sharp items such as toothpicks to prevent the internal air pressure of the sausage from being too large and bursting.
2, like me to pay attention to me!