Sausage is a common food in southern areas such as Guangdong, Hong Kong and Macao. It is made by putting pork into casing made of pig small intestine, compressing, dehydrating and drying in the sun. Guangdong sausage is its representative. Cantonese sausage is a kind of raw and dried sausage product, which takes pork as raw material, chopped or diced, pickled with salt, nitrate, white sugar, distiller's yeast and soy sauce, packed in natural casing, dried, dried or baked. Sausages can be stored in the refrigerator for about 3 months. So what exactly should we do? Here are some methods I have compiled, hoping to help everyone!

Delicious way of sausage cooking:

The practice of fried sausage with sugar;

material

Two top-grade sugar sausages, half peeled bacon, celery 100g, red pepper 50g, corn kernels 100g, green beans 100g, salt and sugar 1 teaspoon, and peanut oil 3 teaspoons.

manufacturing method

1 Sausage and peeled bacon are steamed and cut into small pieces.

2 Wash cucumber, red pepper and celery and dice them.

3 Remove the oil from the pan, fry the cucumber, red pepper, celery and green beans with salt and sugar, and then mix with sausage and bacon to serve.

Steamed chicken with sausage:

Ingredients: 2 chicken moustaches, sausage 1 diced, a few pieces of ginger and 2 onions cut into small pieces.

manufacturing method

1 Wash the chicken moustache, dry it, chop it up, season it and fish it with ginger.

2 Put down the sausage and steam it, then steam the onion 1 min.

The method of baking potatoes and sausages in a pot;

Ingredients: potato 600g, sausage 250g, plate meat 123g, egg 250g, cooking oil 25g, cream 100g, and salt.

manufacturing method

1 Peel sausage, wash eggs with meat, cook and slice; Heat and pour in cooking oil. When the oil is 60% hot, add the sliced meat and stir fry until the color is the highest. Put it aside.

2 Wash, cook and slice potatoes; Boiled eggs, sliced; Heat the pan and pour in cooking oil. When the oil temperature is 60% hot, add the sliced meat and stir fry until the color is higher. Put it aside.

Three cans with a layer of potato chips, a layer of meat, a layer of egg slices and a layer of sausage slices are stacked in this order, and then a layer of potato chips is placed on top. Add the mixture of refined salt, cream, eggs and clear soup, and bake in the oven.

The method of steaming fresh fried tofu to brew wax;

Ingredients: two first-class sausages, 3 pieces of fried tofu, 250g fish glue, Chinese cabbage 10g, 50g chopped green onion.

manufacturing method

1 Cut the sausage into small pieces and cut the fried tofu in half.

2 Add the fish glue to the onion and stir. Soak the fish glue on the fried tofu, brew a sausage and coat the surface with peanut oil.

3 Put the soaked tofu on the dish and steam 15 minutes.

4 Use a teaspoon of salt, a teaspoon of sugar, and half a teaspoon of monosodium glutamate, add water and stir, steam in the pot, and spread the sauce on the steamed bean curd to serve.

The preparation method of sausage is as follows:

1. Selection and treatment: select first-class fresh frozen pork leg, 70% lean meat, 30% fat meat, 2-2.4 kg dry casing with a diameter of 28-30 mm, edible pigment and hemp rope, remove the fascia of the meat, separate the fat meat from the lean meat, and cut the lean meat into10-1.

2. The ingredients are calculated according to raw meat 100 kg: 2-3 kg of first-class light-colored soy sauce, 2.8-3 kg of refined salt, 9- 10 kg of sugar, and 3-4 kg of white wine above 50 degrees.

3. Stir * * *: Add the ingredients and water into the prepared meat in proportion, stir well before pouring. Before filling, wash the casing, fill a casing, about 7 inches is the length of each pair of sausages, tie it with water rope, then tie the middle of two water grass knots with hemp rope, cut the water grass, and then the sausages will be paired. Then use acupuncture to expel intestinal gas and excess water. Rinse the greasy and residual liquid on the body surface with clear water to keep the intestines clean.

4. Cool drying and baking: After the sausage is stuffed, it is hung with bamboo poles and placed on the drying shed. After being exposed to the sun for 3 hours, it is baked at 50-52℃ for 24 hours. If the casing is too thick, the baking time can be appropriately extended.

High-quality sausage practices:

High-quality sausage is red in color, with white flowers in the middle, salty and sweet in taste, and rich in flavor after refining.

1. Formula: lean pork 90kg, sugar 5kg, fat pork10kg, refined salt 3kg, monosodium glutamate 200mg, white wine 750g, Jiang Mo or mashed garlic150g.

Second, the production method

L, diced: first cut the lean meat into pieces, then cut into strips, and finally cut into 0. 5 cm cube.

2. Bleaching: soak the diced lean meat in 1% salt water, and stir regularly to accelerate blood dissolution, reduce oxidation of finished products, and darken the color. After 2 hours, remove the decontaminated brine, and then soak it in the brine for 6-8 hours. Finally, washing and filtering. Wash the diced fat meat with boiling water, then with cold water and dry it immediately.

3. Pickling: Mix the washed fat and thin diced meat, add seasoning in proportion and mix well, and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform, and prevent high temperature, sunlight, flies and dust pollution during pickling.

4. Sausages: Salt and dried sausages should be soaked in warm water for about 15 minutes, then washed inside and outside, and soaked in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of sausages. Put the casing on the funnel mouth or the sausage machine mouth from one end. After putting the casing in the bottom, let out air and tie it, then pour in diced meat, and let out the casing from the mouth while filling the diced meat. After filling the whole casing, tie the port, and finally tie the wings and divide them into small pieces according to the length of 15 cm.

5. Air-drying: Hang the sausage in a ventilated place and air-dry it for about half a month, and it will not deform obviously when pinched with your fingers. Don't expose yourself to the sun, otherwise the fat will taste bad and the lean meat will darken.

6. Preservation: keep it clean and dust-free, cover it with a food bag, do not hang upside down, and be dust-proof, breathable and moldy. When eating, steam it, let it cool and then slice it. It's delicious.