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Homemade Sausage

2024-04-21 21:05:36 331

A few days ago, I made a homemade family version of sausage (without any anti-corrosion additives), which was highly praised by my family. Making it again not only has a good color, but also a particularly fragrant taste, with a resilient texture, simple and convenient operation.

Details of ingredients

Meat filling1.5 pounds
Minced garlic50g
Light soy sauce20g
Old smoking15g
Cooking wine20g
water70g
Oyster sauce1 spoonful
sugar10g
five-spice powder4g
seed powder of Chinese prickly ash3g
Pepper powder4g
Starch water50g starch, 50g water
Chicken essence5g
salt25g
liquor15g
Red yeast powder4g

Technique

difficultyintermediate
workmanshipsteam
tasteGarlic
timeThree hours

Steps to make Homemade Sausage

1. Cut the 3 fat and 7 lean pork into small pieces, which are 2/3 of the meat, and prepare the other 1/3 for filling in the cooking machine.
2.1.5 pounds of meat are divided into three parts and mixed into meat fillings in a blender.
3. Mix all ingredients into meat filling.
4. A bag of casing.
After soaking for 20 minutes, rinse thoroughly inside and outside repeatedly.
6. Add minced garlic and ginger to the meat filling.
7. Put various seasonings into the meat filling.
8. After stirring evenly, add red yeast powder (you can add an appropriate amount according to your desired depth).
9. After stirring evenly, add starch water (50g dry starch, 50g water).
10. The sausage filling is mixed thoroughly (salt can be adjusted according to one's taste).
11. Use an enemator to evenly push the filling into the casing, and tie the string according to your desired length.
12. Lay oil paper on the bottom of the sausage, put it in the filled sausage, steam it over low heat for 30 minutes, take it out and let it air cool.
13. I ate a few sausages, and this is the color of the third day. The taste is resilient and delicious.