DIY sausage(zi zhi xiang chang )

DIY sausage

Introduction:

Production steps:

Sausage rice noodles Baijiu first steps: 15 grams of sugar 5 grams five powder 5 grams of liquor 10 grams of water 100 grams of eggs 1 red koji rice noodles 5 grams or ready sausage seasoning moderate Baijiu 10 grams of water 100 grams egg 100

Step 2: put the ingredients into the pork stuffing, stir well, submerge for about 1 hour.

Step 3: clean the salted casings and soak them in water for 5 minutes.

Step 4: put the salted casing on the funnel, knot at the bottom, and slowly pour in the flooded meat.

Step 5: knot the two ends of the sausage, and use cotton thread to segment in the middle

Step 6: add cold water to the pan to completely submerge the sausage. Bring the water to a boil over a low heat. Turn off the heat and keep it stuffy for about 40 minutes. (or boil in the steaming tray over low heat for 25 minutes.)

Step 7: it's better to roast or fry the sausage after it's cooked. It tastes better.

Materials required:

Pork stuffing: 300g

Salted casings: right amount

Baijiu: 10 grams

Egg: 1

Water: 100g

Hongqu rice noodles: 5g

Salt: 15g

Sugar: 5g

Five spice powder: 5g

Note: Super wordy 1. Monascus rice flour is a natural dye, but it is not necessary to add, there is no need to add. It's better to be a little thinner than mince. It's too fat. 2. The ratio of meat and water is very important. I have tried it many times. The taste of meat is too firewood if it is added less, and it is too soft if it is added more, and it is not delicious. 3. Now I buy ready-made sausage seasoning. I bought it on Taobao. I have all kinds of flavors. Most of them are prepared. It's unnecessary to add additional seasoning. But Shiyitang's sausage seasoning is a little similar to wuxiangfen, which needs to be used when adding salt and other ingredients. 4. If you like, you can add peas, pickled agaric or soaked glutinous rice to the sausage. It tastes good. But corn is the exception. I don't know why. After adding corn, the taste of sausage changes completely. It's not delicious..... If you know the reason or have any solution, please tell me, because my son likes corn sausage very much. 5. If you make sausage by boiling, remember to turn off the heat immediately after boiling, otherwise the casing will crack after boiling for a long time. 6. Finally, we must pay attention to the fact that the sausage in this way is made by filling now, and the meat stuffing must not be filled too full, because the meat stuffing will expand in the process of cooking, and the casing will crack if it is filled too full. My personal experience is: under the condition of full filling, it is enough to fill about 2 / 3 of the water. Exhaust the air in the remaining casing, knot at the top, and then slowly mix the meat. Basically, the casing will not break.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: spiced

Chinese PinYin : Zi Zhi Xiang Chang