Sausages, bacon is indispensable every autumn and winter season delicious, especially after entering the Wax Moon, almost every household has to buy, make a lot, this year's pork price is relatively cheap, many people take advantage of this good opportunity has begun to make sausages in advance, the process of making sausages and ingredients are not complicated, but the taste and taste of the production can be much worse, which is mainly the problem of how to match the seasonings.
The taste of this kind of thing is originally different, the same sausage some people feel sweet, some people feel salty are normal, the recipe for making sausages is a lot, or it is recommended to lick themselves when mixing the filling, taste it, precise control, and don't blindly copy the recipe to do, after all, the sausage is eaten by themselves and their families, it is not easy to make it once, the cost and energy are spent a lot, only they think it is really delicious.
The formula I shared is used at home for several years, the taste of the sausage is Broad, sweet and salty, fat and thin, not dry and not chai, fragrant and delicious, suitable for most people's tastes, first directly share the proportion of the recipe to everyone, the method follows.
3 two heights of liquor (150 ml)
3 pairs of sugar (150 g)
2 two salts (100 g)
1 two other excipients (ginger 40 g + allspice powder 30 g + chicken essence 30 g)
In order to control the final taste of the sausage, the five-spice powder is also homemade and is made in the following way:
30 grams of peppercorns, 35 grams of star anise, 15 grams of cumin, 15 grams of cinnamon, 5 grams of cloves, put them together in a clean wok, stir-fry the incense and grind it into a powder, more fragrant than the purchase, the taste is pure.
Ingredients: 10 kg of pork (half fatty and half lean), salt 100 g, sugar 150 g, high liquor 3 two, five-spice powder 30 g, ginger 40 g, chicken essence 30 g.
1, the purchased pork must be peeled, soaked in water for more than half an hour, soaked in bloody water to eat the taste corrected, fished out and hung to dry to control dry water.
2, the purchase of casings to be soaked soft in advance, it is best to buy a hand-cranked sausage machine, the price is not expensive, do sausages can be much more convenient.
3: Cut all the meat into small pieces of suitable size, which is convenient for adding to the sausage filling machine and crushing.
4, prepare seasonings, seasonings determine the taste of sausages, this recipe ratio can be summarized by "3321": 3 sugar wine 2 salt 1 excipient.
10 pounds of meat needs 2 two salts, that is, 100 grams, the taste is light, the winter weather can be reduced to 70 grams, the taste of heavy can be increased to 130 grams.
Because it is a broad-style sausage, the sugar is used more than salt, and it takes 3 pairs, that is, 150 grams.
High liquor can not be less, height means more than 50 degrees, add about 3 two can be.
Add 30 grams of five-spice powder, 40 grams of ginger, if you want to make it more fragrant, add some chicken essence, about 30 grams or so.
The seasonings are all crushed in the blender, added to the meat filling, the color requirements, you can add some old soy sauce to color (preferably red yeast rice noodles, will not taste).
5: After grasping all the well, leave it for at least 2 hours and prepare to fill the sausage.
6, meat stuffing into the machine to squeeze out the sausage, need more than 2 people to operate, the sausage with cotton thread tied up section by section, hanging drying can be.
The master introduced the door to practice in the individual, to make sausages to see their own taste, can not hard move people's formula, this recipe I personally feel that the sausage made out of the taste is still good, there are a few points need to pay attention to:
1, marinated meat, it is best to put a few hours into the taste, slight fermentation, the sausage taste will be more fragrant, softer.
2, dachshund is actually to do the best until the waxing moon, now do the temperature is still a little high, easy to break, the amount of salt can be slightly higher to about 130 grams.
3, do not put the sausage under the sun exposure, otherwise it is easy to dry the color black, first put the shade hanging up for 3 days, and then find a good weather period to dry for a few days, dry to soft and hard moderate, sausage reddish brown on the line, put away in the refrigerator to save, do not always dry will be dehydrated.
4, drying sausages to find a safe place to prevent cats, dogs, birds, people stealing food.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.