The best time for braised pork sausage is 30 minutes

Speaking of pork sausage, it is my brother-in-law’s specialty. Coincidentally, what he is best at is pan-fried pork sausage and braised pork sausage, while my favorite is braised pork sausage because it doesn't get too hot. I specifically asked my brother-in-law, who is good at cooking, about the time to braise the pork sausage, and he said that 30 minutes can be used as a reference point, that is, 30 minutes is the most appropriate brazing time. You can refer to this time.

Generally speaking, the marinating time needs to be determined based on the actual conditions of the sausage, such as the marinating time, the grease removal, and the blanching time. For specific information, please refer to the following:

If it is ordinary pig intestines, neither old pig nor young pig, then just braise it for 30 minutes;

If it is a relatively large intestine , the fat intestines of old pigs, because the walls of the intestines of old pigs are relatively thicker and tougher, it is recommended to marinate them for 40 minutes;

If it is more tender pig intestines, it will also take 30 minutes, which is too short and not enough Tasty;

If you accidentally over-blanch the water, you can just marinate it for 30 minutes. If it is too long, it will be salty;

If you use a stainless steel pot to marinate it, because the stainless steel pot The heat transfer is fast, but the flavor is slow to enter, so it is recommended to take about 35 minutes;

If it is braised in a purple clay pot, it is recommended to do so for 40 minutes, because the purple clay pot transfers heat slowly, and the longer the flavor is more even...

This is probably the case. If the time is not well controlled, then 30 minutes will be used as a reference. If the time is more or less, the difference is not very big. Sometimes, in addition to time, it also has something to do with the choice of pot and marinating materials. Therefore, I will share with you a recipe that my brother-in-law uses, and teach it exclusively, let’s take a look together!

Dish Name: Braised Fat Sausage

Ingredients: 1000g large intestine, 2 tablespoons peanut oil, 1 packet of starch (set aside), 5g cinnamon, 5g pepper, 3g fennel, 5 bay leaves , 5g star anise, 3g cardamom, 2g cloves, 10g salt, 2g chicken powder, 3 spoons dark soy sauce, 1 piece of ginger, 15g rock sugar, 3 spoons cooking wine, 3 spoons oyster sauce, 3 spoons light soy sauce, 2 green onions, black pepper 2g.

(The raw material ingredients are for reference only. They are based on 1000g of large intestine. You can choose the prepared secret braised material package on the market according to the weight of your large intestine. It is easier to use)

Steps:

Step 1. Buy fresh large intestine.

Step 2, add salt, pinch the starch evenly, and then clean it.

Step 3. After filtering the water, add salt and peanut oil, then wash.

Step 4. Then turn the large intestine inside out and clean it to remove excess oil. Some people leave a little bit and think it tastes bad without oil, but for the sake of health I still remove it completely. Then wash it several times.

Step 5: Put an appropriate amount of water in the pot, add some peppercorns, ginger and cooking wine and bring to a boil, then add the cleaned large intestine and blanch it for 2 minutes.

Step 6. Take out and wash, and then remove the remaining grease.

Step 7. Then turn it out and rinse it with water.

Step 8. Pour some water into the casserole and add a little bit of the fragrant brine ingredients (cinnamon bark, star anise, bay leaves, cloves, cumin, cardamom, scallions, peppercorns, and ginger slices). Adjust according to the size of the large intestine. Then add dark soy sauce, light soy sauce, oyster sauce, salt, chicken powder, and rock sugar to taste.

Step 9: Bring to a boil, add a little cooking wine, add the cleaned large intestine, cover and simmer over low heat for 30 minutes.

Step 10: Stew the fragrant large intestine.

Step 11, then take out the large intestine and cut it into small sections.

Step 12: Add the original brine soup to the large intestine, add some black pepper and cook to quickly reduce the juice! Very delicious!

Finally, another beautiful and fragrant picture