Polish sausage(bo lan xiang chang )

Polish sausage

Introduction:

"I'd like to share with you a new herb, Polish sausage. It must be rare to hear that Poland also produces sausages. In fact, it is not as famous as the hot dog sausages of the United States. There are often eminent monks in small temples. It has prominent garlic flavor and slight pungent flavor. It's very different from Shuanghui garlic sausage or Yurun garlic sausage we eat. It's easy to make, mainly for enema. When eating, it can be fried or steamed, and is most suitable for lunch or dinner alone or added to other dishes. Traditionally, Polish sausage is made from pork. Beef, mutton and chicken can also be used But you have to have the right amount of fat. I have a unique style of cooking e, awesome! Let's have a try. "

Production steps:

Step 1: Step 1: select 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: Step 2: the sheep casing with a diameter of 22-24mm or the pig casing with a diameter of 38-40mm is used for enema. During the enema, a funnel is directly put on the casing for artificial enema, and the enema machine can be used for enema at home

Step 3: pickling: add 3.4g Polish sausage ingredients and 10g ice water to 100g raw meat. First mix ingredients with ice water and dissolve them, then mix them with raw meat. It is suggested to add appropriate amount of jiafude color agent to make sausage color more attractive.

Step 4: Step 4: knot the mouth end of the sausage. The length of the sausage is suggested to be 10-15cm. Use a thin rope to ligate the sausage. Use a small needle to pierce several small holes to facilitate the removal of moisture and air during baking

Step 5: Step 5: when cooking, the center temperature of sausage should reach 72 ℃. It is suggested that the cooking time should be about 15 minutes, which can be adjusted and controlled flexibly according to the size of sausage. The traditional Polish sausage is usually cut into small sections after steaming and used to make soup. Frying: add a small amount of cooking oil into the pan, fry over medium heat for 5-6 minutes until the surface is brown and the center is well cooked

Step 6: Step 6: the sausage can be frozen in the refrigerator and taken as you like. It can also be eaten after cooking and frying.

Step 7: Step 7: if the conditions for enema are not available, 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

Marinade: 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: garlic

Chinese PinYin : Bo Lan Xiang Chang