Chinese Food
Homemade sausage
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My family like garlic sausage with porridge for breakfast. It's delicious, but there are too many preservatives and additives. So this time I decided to make sausage by myself.
Cooking ingredients
Cooking Steps
Step1:Materials needed - casings, pork, spices, starch, white wine. Pork can be divided into seven parts thin and three parts fat. It can also be adjusted according to your own preferences. Say the proportion - 50g starch, 10g white wine, 50g water, 1g to 2G red koji powder (pure natural pigment). I use the ready-made spices this time. The flavor is OK. But next time I plan to make my own spices. The approximate proportion of garlic sausage is as follows - one jin of meat with 3 g of five spices, 2 g of black pepper, three cloves of garlic mud, a little ginger juice, 5 g of salt, 5 g of chicken essence, 1 spoon of soy sauce, half spoon of cooking wine, 5 g of sugar. Stir evenly.
Step2:The salted pig casing (a treasure for sale) is carefully untied. It's about the same length. Three pieces can be filled with two Jin of meat. Wash the salt several times. Soak for more than ten minutes.
Step3:Mix spices, starch and Monascus powder in proportion. Add standard amount of water and stir evenly for standby
Step4:Remove the skin and cut the pork into small pieces. If there is a minced meat sausage machine, cut the pork and mix with the spices and marinate for more than two hours. It doesn't matter if there's no meat grinder at home. You can ask the butcher to grind it into meat stuffing and then come back to marinate it.
Step5:My meat grinder is this kind. It can make very thin mince.
Step6:Grind the meat.
Step7:Mix with spices and water.
Step8:Marinate for two hours. The grain size of homemade sausage depends on what you like. Some people like the grain with more meat. I like the minced sausage. The steamed sausage tastes the same as the sausage you buy.
Step9:A plastic enemator was sent along with the casing. If not, you can use a funnel or a decorative bag. The operation is very simple - fill the tube with meat stuffing and squeeze out a little air to drain. Put all the foamed casings on the funnel rod. Drain the air at the end and seal the casings. Then push the tube out of the meat stuffing. Although the casings are thin as cicadas' wings, they are actually quite strong. But the sausage filling action is also slow and gentle. Don't pierce them.
Step10:Give a close-up of this enema machine. Give it to anyone who buys casings. It's easy to use. It's just small. It's better to be big. It's not necessary to take it apart and fill it with meat. It's less than half a kilo of meat.
Step11:In the previous process chart, it's just like this. It's easy to control. It's like blowing a balloon. Pork moves forward slowly. One hand holds the meat outlet and slowly follows it to loosen the casing.
Step12:Because this kind of intestines is not air dried, leave more casings at the en
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Cooking tips:Tips - because there is no preservative additive in this sausage, it has a shelf life of about three days. You can make a two or three Jin steamed sausage and put it in a sealed box for freezing. When you eat it, take it out and defrost it. I use a pig casing. It's the same thickness as the one sold outside. You can also choose a sheep casing. It's about the thickness of the adult thumb. It's very suitable for children. There are skills in making delicious dishes.
