Hand in hand to teach you how to make crispy sausages with garlic flavor(shou ba shou jiao nin zuo suan wei cui pi chang )

Hand in hand to teach you how to make crispy sausages with garlic flavor

Introduction:

"Crispy sausages must be made of sheep's intestines, which are thin, so there is less meat to be poured in, which is easy to dry and easy to cook. This kind of crispy sausage can be made all year round, not controlled by the weather. The weather is cold and natural, and the time for drying is 3-4 days. When the temperature is high, it's almost a day and a night to blow it with an electric fan. Make 2 kg at a time, pack them separately and put them in the refrigerator for freezing. When you eat, take them out for baking or frying. It doesn't take time to serve as a side dish for breakfast. Specially added garlic, garlic sausage with bread is really a good partner. Like to eat hot pepper, can also make table sausage. It's every cook's mission to do less at a time, to try to change all kinds of tastes, and to select the taste that suits the whole family, so that the family can eat happily and healthily. "

Production steps:

Step 1: wash pork and control water

Step 2: cut into pieces and remove the fascia

Step 3: use the biggest hole to grind the meat in the meat grinder, and grind the meat into large particles

Step 4: put the meat stuffing into the basin and put the seasoning in turn to stir evenly

Step 5: add garlic and ginger

Step 6: mix well without over mixing

Step 7: starch 45g, water 80g (starch and water mixed in advance)

Step 8: pour in a small bowl of water, mix well, and then pour in the lake powder.

Step 9: stir well and let stand for 30 minutes.

Step 10: wash the sheep casing and soak it for more than 30 minutes

Step 11: put it on the funnel and knot at the end. Put the meat stuffing into the funnel, start the machine, press it down with a stainless steel spoon, and pour it into the casing.

Step 12: after filling the sausage, if there are bubbles in it, prick it with a thin toothpick and squeeze the meat tightly to make it firm. Use thick line to cut it into a small section of about 10 cm.

Step 13: hang it in the shade to dry for 3-4 days. The surface is dry, wrinkled and elastic.

Step 14: remove and cut it open

Step 15: put plenty of water in the pot and put the sausage in

Step 16: heat up to 80 ℃ and cook. Skim off the froth. Keep the low heat at 80 ℃ for 20 minutes. It's almost cooked. If you're worried about being uncooked, try one because it's very thin and easy to cook.

Step 17: take out the cooked sausage, control the moisture, cool it in the air, and then pack it in a bag. If you can't finish it at one time, put it in the refrigerator for freezing.

Step 18: when eating, use a little oil to fry. You don't need to put oil in the pan. You can also bake in the oven. It takes less time to fry in the oven than it does.

Step 19: the taste of sausage depends on your own preference. If you want to add whatever you want, you should control the amount of salt. If you want to use more salt, it's salty! (the method comes from Shuangshuang's small kitchen. Thanks for making some changes here!)

Materials required:

Pork shoulder: 1000g

Minced garlic and black bean sauce: 50g

Oyster sauce: 15g

Soy sauce: 25g

Thirteen spices: 5g

Pepper: 1g

Salt: 15g

Baijiu: 20 grams

Garlic: 35g

Ginger powder: 20g

Sugar: 20g

Starch: 45g

Water: moderate

Note: 1. This kind of crispy sausage with lean meat and fat meat 8:2 is the best, I generally choose the front shoulder meat, this part of the meat is fat and thin, tender and fragrant. 2. Just stir the meat evenly. Don't over stir it. It's not easy to pour if it's strong. 3. Crispy sausages don't need to be too dry in the air. They will be ready in 3-4 days. If the weather is hot, the way to quickly dry is to use an electric fan to blow the sausage, which can also achieve the state of "double magic trick" in 24 hours. 4. This kind of mutton sausage can be easily inserted by exposing the meat stuffing to the enema device. 5. Don't boil it in a pot. It will be cooked in 20 minutes at 80 ℃.

Production difficulty: ordinary

Process: boiling

Production time: several days

Taste: garlic

Chinese PinYin : Shou Ba Shou Jiao Nin Zuo Suan Wei Cui Pi Chang