What kind of meat is volcano sausage made of? What steps do you need to pay attention to when making it?

The volcanic stone grilled sausage contains pork. The ingredients required to make grilled sausages include pork belly (ham meat), casings, raw soy sauce, oyster sauce, allspice powder, cumin powder, black pepper powder, honey and cooking wine. The volcanic stone used to grill sausages is Liuzhou's local "horse egg drum", which must be cleaned after use every day. Its excellent thermal conductivity, stability and strong adsorption capacity enable the sausage to be heated evenly during baking, the efficiency is greatly improved, and the taste is better than that of the stove.

Steps to make volcanic stone sausage:

Cut green onions and ginger, add 120g of water, and put in the refrigerator to refrigerate

Prepare pork and chicken breasts (I am too lazy , the pork is broken by the people who buy the meat, and diligent babies can separate the fat and lean meat by themselves. The fat meat is very good, and the lean meat is a little grainy and tastes good). I added chicken. First of all, pork is too expensive. Secondly, I refer to many ingredient lists in the evening

I will buy 100 grams of black pepper for 4.5 cents and fry it in a pan at home. If I smell it, I can use it. Don't use too much fire and crush it. (Must use freshly ground aromatic)

This step is to build your strength. Add all the ingredients to the meat filling, stir while adding water, stir until the meat filling becomes white and stringy, and put it in the refrigerator for one hour.

Prepare the casings, put them in a bowl and add some white wine to remove the taste. After boiling, check for holes. If you soak more, you'll wash more.

Stuff the intestines, clean and prick a few holes, and put them in a ventilated place until the skin is dry (I blow under an exhaust fan).

Add water, white wine, scallions and ginger to the pot and just put them in ice water. If you think it's not enough, boil the intestines in cold water until the water boils, then turn down the heat (don't let the heat boil, I cooked it for about 45 minutes, then adjust the time according to the size of the intestines).

After practicing cooking the volcanic stone sausage, continue to blow dry the skin or air-dry the volcanic stone sausage. Place it in an electric cake pan and brush with oil until the skin is golden. Take a stick and fry it again. It will be very fragrant.

Tip

Be sure to use freshly ground black pepper. I make it in this ratio and it tastes great. I suggest you take a little less the first time. When making sausages, I didn’t add white wine or cooking wine. My main fear is sour or alcoholic smells. This one mainly has a black pepper flavor. The sweetness and saltiness are both mild. The black pepper I bought was not too spicy and had a strong flavor.