This year's pork is cheap, and I always want to eat all the pork that I was reluctant to eat last year to compensate. Huang Huang entered this enema artifact, and it is particularly simple to have it, whether it is an enema or a ham sausage. A person can fill five pounds of meat and get it done in ten minutes.
Kids love sweet, today we make corn flavored ham sausage, which is a kind of ham sausage that tastes similar to the kind of corn sausage sold in the supermarket, when the corn sausage was just on the market, I liked to eat it the most, and I bought a net pocket at a time. Later it became smaller and less delicious, without the smell of meat. Today we make it with pure pork, which is fragrant and tough. After eating the corn ham sausage made by my mother, when I visited the supermarket, my child no longer grabbed me to buy ham sausage!
Four pounds of pork front leg meat, the ratio of fat and lean meat is about 1 to 10. After washing, use a meat grinder to grind into a meat filling.
This is corn ham sausage seasoning, the main ingredients are corn starch and various spices.
In addition, add 70 grams of sugar, 30 grams of salt and 600 grams of water and stir well.
The seasoning water is poured into the meat filling three times, and the meat filling is stirred in one direction, the meat filling will become more and more sticky, and the stirring will be more difficult, but the ham sausage will taste better.
After stirring, cover with plastic wrap and refrigerate for two hours to allow the minced meat to absorb sufficient moisture.
Peel off the corn kernels from a sticky corn cob and mix well in the minced meat.
This is a plastic casing that comes with the seasoning, rinse it with water. Use a spoon to stuff the minced meat into the enema artifact.
Poke the tip of the tip into the casing and push the meat stuffing in.
Leave the ends about five centimeters apart, and tie the middle with cotton thread every ten centimeters or so. After the ends are tightened, the remaining head should be folded over and tightened to prevent the swelling and breaking when cooking ham sausage. If you have more ham sausage meat, you can squeeze out a part, and it is recommended not to be too full at the beginning of the ham sausage.
After all the filling, put the cold water into the soup pot, the water should not pass the ham sausage, cover the lid and cook on medium heat until the water is boiled and simmer for 30 minutes, turn off the heat and simmer for another 10 minutes.
The meat filling is a little more redundant, and it is boiled in small balls with ham sausages and cooked in 10 minutes. Fish it out first and eat it, pad the stomach.
The ham sausages are rinsed and cooled naturally before being refrigerated in the refrigerator.
The ham sausage made of this plastic casing is in a vacuum state, which has a longer shelf life than the crispy grilled sausages of the pig casing, and is also easy to carry when going out to play.
I vacuum-packed the elbows and corn intestines and let the children take them with me when they returned to school. When he was hungry, he would come to a pack and remember his mother who was upset by Rory's bar at home this weekend.
This article is original by Huanghuang Cuisine, welcome to pay attention, take you along with long knowledge!