Orleans ham sausage(ao er liang huo tui chang )

Orleans ham sausage

Introduction:

"Recently, there is a special worry for me, a large number of dead pork into the market. Where has all the pork gone? No one can tell. I guess most of them will be processed to cover up the undesirable appearance of inferior pork. Therefore, our family seldom purchases reprocessed meat products, but occasionally they want to eat them, so they want to make some of them by themselves, and they are 100% relieved. "

Production steps:

Step 1: the best choice of pork is fat three thin seven front blade meat. Let the seller grind the meat into the finest puree.

Second step minced meat into large basins, pour high Baijiu and mix them with hand clockwise. The sausages will not taste like wine.

Step 3: there's not enough baking in Orleans. Add something else.

Step 4: the sweet potato powder is boiled with 200 grams of water. Pour into the mashed meat.

Step 5: pour in the roast chicken.

Step 6: mix well by hand clockwise.

Step 7: add black pepper powder, the best is the freshly ground taste better.

Step 8: add salt and mix well. The more you mix, the thicker the puree. It's really physical work.

Step 9: add a few drops of oil to the frying pan and fry the mashed meat with a small spoon.

Step 10: pulse the empty bottle as shown in the picture, cut off the upper part of the bottle, put the washed casing on the bottle mouth, and fasten it with a rope.

Step 11: pack the mashed meat in a decorated bag and squeeze the mashed meat into the casing through the mouth of the bottle.

Step 12: prick seven or eight eyes with a needle to release air. It's beautiful to use the rope to divide it into sections, about 10 cm in length.

Step 13: hang it up with a rope to air for one or two days after it is completely packed, remove it until the surface is dry, steam it in a steamer for 15 minutes, cool it in the air, put it in a fresh-keeping bag and refrigerate it.

Materials required:

Pork: 2000 g

Casing: 2

Highly Baijiu: 40 grams

Sweet potato powder: 200g

Water: 200g

Salt: 10g

Black pepper: 2 teaspoons

Orleans roast chicken: 110g

Note: it must be eye-catching, otherwise it will explode when steaming.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Ao Er Liang Huo Tui Chang