The method of making sausages

Sausage This is a traditional way of preserving food in China, and has a long history of consumption in China. The method of making sausages is to preserve the meat of animals that cannot be easily stored for a long time, so that it can be stored for a long time. Sausage is...Ingredients Very delicious.

Detailed method of making sausages

Needed ingredients

Pork 4000 grams, 4 casings,Sugar 40 grams,Chili Flour 60 grams, salt 100 grams,Ginger 10 ml, 10g five-spice powder,Star anise Flour 60 grams, 150 ml of dry wine, 1 bottle of mineral water.

Steps of making

1. Wash and dry the pork, cut into 1 cm cubes, and set aside. Soak the casings in water for about 10 minutes, then rub and knead repeatedly 3-4 times to remove the salt on the surface, and soak in water.

2. Wash and press ginger into ginger juice with a garlic press.

3. Add white wine, salt, sugar, chili powder, star anise powder, ginger juice to the meat, and knead evenly. Then stir until the meat starts to stick together.

4. Put the washed casings on the bottle mouth, tie tightly with thread, or tie tightly by hand, tie the other end of the casing with thread and seal, or tie directly.

5. Put the mixed meat into the bottle, poke a few times with chopsticks to fill the casings until the casings are filled with meat.

6. Divide the sausages into 3-4 parts, tie tightly with cotton thread, and then poke small holes in the sausages with a needle.

7. After making the sausage, scrape it in a cool, shaded area, away from direct sunlight, to allow it to dry naturally.

Important considerations for sausage making.

Important considerations.

7. Place the finished sausages in a cool place to dry, avoid direct sunlight, and let them dry naturally.

Precautions for making sausages Precautions Making sausages may not seem difficult, but there are still many things to pay attention to.1. No matter what kind of sausage you make, it is recommended to use Pork

The ratio should be controlled at 3:7, which makes the sausages tender and juicy, regardless of

Boiling Or stir-frying, the taste will not be tough. 2. Poking small holes with a needle can make the sausage completely dry inside, preventing it from spoiling.

3. After buying the casings, you need to turn them over and use

Flour

Salt to rub and knead repeatedly, and also rinse with water repeatedly to wash away the oil inside, leaving a thin and transparent casing, which can be used.4. Once the sausage is completely dried and starts to wrinkle on the surface, it can be eaten. If it is dried for a long time, the sausage will become dry and difficult to eat. Sausage that is not finished can be stored in the refrigerator.

5. The humid weather in the south is actually more suitable for making sausages.

Sausage cooking: Spicy and fragrant sausage Cabbage Needed ingredients Cabbage

One, 1 sausage, 4 small peppers, garlic, salt,

Flavor enhancer Half a spoonful, 1 spoonful of oyster sauce. Steps of making

1. Wash and tear the cabbage into small pieces.

Green pepper

Wash, take out the sausage and steam for 20 minutes in a pressure cooker.

2. Heat a little oil in a frying pan, add minced garlic and sauté. Add the steamed sausage and sauté until translucent.3. Add the cabbage, pour a little water, cover the pot and steam for 2 minutes. 4. Add 1 tablespoon of oyster sauce, cut the green pepper into horseshoe shape, add a little salt, or don't add salt if you like the taste. Stir-fry until cooked.

Sausage cooking:

Beans Cooking beans Needed ingredients 250g beans, 2 sausages, green onion, ginger, garlic, salt, Soy sauce

Sugar,

Chicken powder

Steps of making

1. Wash and cut the beans into segments and blanch in boiling water.

2. Cut the sausage into slices, chop green onion, ginger, and garlic.

3. Add a little oil to the wok, sauté the sausage, and sauté until transparent, then add chopped green onion, ginger, and garlic.

4. Add the beans and stir-fry for a moment, add a little salt and sugar and stir-fry evenly.

5. Add a little chicken powder and stir-fry until cooked.

Tips

1. The sausage should be cooked until transparent to make it fragrant.