Children's food-eating nature seems to have a soft spot for sausages, hot dogs and other sausages. Every time they go out shopping, if they meet a sausage seller, it's like finding a big treasure and pestering them to eat. But I believe all parents know the biggest disadvantages of hot dog sausages on the street, including those sold in frozen shops and supermarkets. Although it smells fragrant and tastes crisp, how many additives and flavors are put in it?

Therefore, children are rarely given too many sausages. If you are worried about sausages on the market, try making crispy sausages at home.

In fact, it is not difficult to make crispy sausages at home, and the success rate is very high, which is simpler than sausages. It is mainly divided into three steps, one is to stir and marinate minced meat, the other is to enema, dry and blanch for three times, and spend two or three hundred yuan to buy some fresh meat to make several large plates of crispy sausages.

The following deer share the recipe of crispy sausage, remember to "mix two and fill three". The crispy sausage made by ourselves not only tastes better than that bought, but also is clean and hygienic. Sausages are full of meat, which is true. Interested friends, see how to do it.

List of home crispy sausage materials:

6 kg of hind leg meat, sheep casing, 70g of soy sauce, 70g of oyster sauce and 50g of honey. 30g of salt, 90g of sugar, 7- 10g of shisanxiang, 90g of corn starch, 200g of ice water, a little red yeast powder, 0/5g of leek powder and 0/0g of ginger powder.

◇ "production process":

First mixing: seasoning and mixing of meat.

To make crispy sausage, if you want to eat crispy and juicy, you should choose hind leg meat, and it is better to be three points fat and seven points thin. When buying pork, ask the pork vendor to help me break the meat into small particles and dry the sausage with the machine.

Put the minced meat into a pot, add thirteen spices, chicken essence, oyster sauce, honey, salt, sugar, red yeast powder, chive powder and ginger powder in turn, stir clockwise, add corn starch and ice water alternately for three times, mix and stir for about 20-30 minutes, and then marinate for 30-60 minutes.

In addition, before making minced meat, the casing also needs to be treated in advance, washed several times, and then soaked in cooking wine and ginger slices to remove the odor.

Second filling: filling crispy sausage.

After the minced meat is marinated to taste, you can pour in the crispy sausage. After soaking and cleaning, one end of the casing is tightly sealed with cotton thread, and then the minced meat is poured into the casing bit by bit with enema tool until 9 minutes are full.

After filling the crispy sausage, tie it between the joints with hemp rope to form a sausage.

Hang the bound crispy sausage in a ventilated place to dry, and dry the surface moisture to create a crispy taste. It's windy and cold in winter now, so it's enough to dry for one night.

Sanzhuo: Boil sausages.

Air-dry the sausages overnight, take them back to the kitchen, then put 2-3 small holes in each sausage with toothpicks to breathe, put them in a pot with cold water, add some cooking wine to enhance the flavor, boil water over high fire, and then cook them over low fire 1 hour.

The crispy sausage can only be picked up from the pot after spraying, dried and cooled, cut off the segmented cotton thread and divided into crispy sausages, so that the sausage can be eaten.

The skin is crisp and firm, and the meat inside is crisp and tender. It is refreshing to take a bite of juice. Friends who have a vacuum machine at home can vacuum package sausages and freeze them for a long time.