Spicy breakfast sausage(la wei zao can chang )

Spicy breakfast sausage

Introduction:

"Spicy sausage is more suitable for people who like to eat spicy food. Breakfast is sandwiched in bread, and you can also make spicy sausage soup. It is convenient and simple to make. It can be made into sausage or hamburger cake. When eating, it is best to fry in medium heat, or to bake with microwave. The standard western breakfast sausage tastes similar to McDonald's breakfast pig Liu Bao's meat cake, with special spices and taste. After frying, the breakfast sausage has a strong standard western flavor, the taste of granular meat, oil but not greasy. Traditionally, the breakfast sausage is delicious Sausage is made of pork, but beef, chicken, mutton, duck can also be used as raw materials, but must contain appropriate fat; breakfast sausage with fried eggs, noodles (rice) food, milk is the most nutritious combination, spicy breakfast sausage ingredients highlight spicy, so like spicy friends can learn, when you want to eat to do a few, I just started, proficient on All right! ~！ ~！”

Production steps:

Step 1: choose fresh pork or frozen pork with fat content of about 20-30%. It is recommended to grind raw meat (diameter of hole plate of meat grinder is 4mm) in frozen state (- 4 ℃) for standby. Families without Mincing machines can also directly buy market pork stuffing.

Step 2: first mix the ingredients with ice water, and then mix with raw meat. It is suggested to add appropriate amount of jiafude color agent to make sausage color more attractive.

Step 3: pour the prepared marinade into the meat

Step 4: marinate: add 3.4g spicy sausage ingredients and 10g ice water to 100g raw meat

Step 5: marinate for one hour, and absorb the marinade completely

Step 6: it is suggested to use sheep casing with diameter of 22-24mm or pig casing with diameter of 38-40mm for irrigation

Step 7: when making enema, use funnel to cover directly on the casing for artificial enema. If you have an enema machine at home, you can use it for enema. The length of the enema should be 10-15cm

Step 8: ligate the intestines with a thin rope. After filling the intestines, a small needle should be used to pierce a number of small holes to facilitate the elimination of water and air when drying the intestines.

Step 9: when cooking, the center temperature of sausage should reach 72 ℃. It is suggested that the cooking time should be about 15 minutes. It can be adjusted and controlled flexibly according to the size of the sausage. It can be cut into small pieces to make soup.

Step 10: add a small amount of cooking oil into the pan and fry over medium heat for 5-6 minutes until the surface is scorched and the center is well cooked.

Step 11: the sausage can be frozen in the refrigerator and taken as you like. It can also be eaten after cooking and frying. If there is no enema condition, the minced meat mixed with ingredients can be made into a cake with a diameter of about 8 cm and a thickness of about 8-10 mm. It can be directly fried and eaten.

Materials required:

Fresh meat: 800g

Fat: 200g

Casing: 2m

Spicy sausage: 34g

Note: curing ratio: marinade: water: raw meat = 3.4:10:100 other ingredients: water (ice water or cold water) 100g recommended baking time: Cooking: about 15 minutes, frying: 5-6 minutes

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: spicy

Chinese PinYin : La Wei Zao Can Chang