Chinese Food
Western style sausage
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GF always yells that they can't get good fresh sausage after returning to China. Even the so-called high-end supermarket can't buy it. I have an idea. I'll do it myself. Except for a little trouble. It's no big deal. So we spent some time making our own sausages.
Cooking ingredients
Cooking Steps
Step1:Cut the pork into corn sized grains. Cut the fat into the same size grains.
Step2:The actual consumption of fresh thyme and rosemary is 1 teaspoon each. Pick them by hand. Cut the shallots into small pieces. Use a wire eraser to grind the nutmeg into small pieces or use a rolling pin to crush it. Pressing garlic into minced garli
Step3:Mix the prepared spices and seasonings with water in the minced meat and mix well. Set aside.
Step4:Remove the oily flowers on the surface of the pig sausage. Tear off the surface film. Press on the board. Use a plastic spoon to scrape slightly, so as to damage the inner wall of the intestine and turn it into mud. Repeatedly scrape until all the intestinal walls become mud. A slightly transparent casing is visible. Be careful not to scratc
Step5:Wash the mucus and scraped dirt with clean water. Wipe off the moisture. Grab a handful of salt in your hand. Lift the casing and rub it gently. Rub with vinegar. Until the casings turn white and the hands are no longer slippery.
Step6:Use kitchen paper to wipe off the moisture in the casing. Cut the bottle from the neck and leave the mouth. One end of the casing is knotted. The other end is connected to the mouth of the bottle. Fill the seasoned meat stuffing from the open part. Pay attention to slowly rolling down while pouring. And gently puncture the casing with a needle at any time to exhaust the air until all the meat is filled.
Step7:Tie it up with cotton thread according to the length you like. Wash away the dirt on the surface. Dry the kitchen paper and put it in the refrigerator for 10 hours. Wait for the meat filling and casings to undergo subtle transformation. Just blend the aroma.
Cooking tips:1) friends who often make sausages don't need to read my wordiness. Just look at the key points of the recipe. 2) Because it's fresh to eat. No air drying process and no pursuit of long-term preservation, so the amount of salt is very small. 3) The function of adding sugar is to improve freshness. The so-called fresh sweet means the taste experience brought by animal polysaccharides and amino acids. If the polysaccharide content of food animals is not high, then artificial adding sugar can increase the freshness. 4) It only needs 4 tbsp of red pepper powder. The purpose of adding water is to make the sausages cooked, cut and juiced so that they don't taste too dry. 5) If you think it's too much trouble to make your own casings, you can buy collagen casings. It's just a lack of a unique fragrance. 6) This kind of sausage can be cooked and drunk. After baking in the oven, you can make a full set of British breakfast with eggplant beans and fried eggs. They can also be hot dogs. There are skills in making delicious dishes.
