Sausage, commonly known as sausage, is a common food in Guangdong, Hong Kong, Macao and other southern regions of China. So, in daily life, what are the ways to eat sausages? Below, I have compiled the knowledge about sausage for everyone to read.

Common ways to eat sausages

Sauté ed 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) Sausages and peeled bacon are steamed and cut into small pieces.

(2) Wash and dice cucumber, red pepper and celery.

(3) Drain the oil, stir-fry cucumber, red pepper, celery and green beans with salt and sugar until cooked, and then add 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.

Method for making sausage

convention

Ingredients: pork (after the bottom is peeled), pig small intestine. Salt, monosodium glutamate, pepper, pepper noodles, pepper noodles, liquor, sugar.

Production process:

1. Wash the peeled pork with warm water, drain the water on the surface of the meat, separate the fat meat from the lean meat, and replace them with 1CM diced meat respectively, and put them in different porcelain jars.

2. Add salt, monosodium glutamate, pepper, pepper noodles and pepper noodles according to personal taste. Liquor, sugar and other ingredients, stir evenly, cover and marinate for 8- 10 hour. Because lean meat is easy to taste and fat meat is greasy, fat meat is often pickled 1-2 hours first.

3. In the process of curing, we can make casings. Wash the small intestine with warm water and a small amount of salt or alkali, but it is not advisable to put too much salt and alkali, which will make the small intestine brittle and easy to destroy when we scrape it. After cleaning, put the small intestine in a flat and hard place, and scrape the small intestine evenly from top to bottom with a stainless steel ruler or knife until it looks transparent. Rinse the inside and outside with clear water at first, and then rinse the water, so that the casing is ready.

4. Mix the marinated fat and lean meat evenly, cover the funnel with one end of the casing, pour the stirred meat into the casing, and after filling the whole piece, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the canned casing uniform in thickness. Remember not to fill it too full, so it will be violent in the later drying process, and it should not be too loose or leave air, so that the sausage will not look good when it is formed. Tie the filled sausage into a section every 10-20 cm, tie a small hole at the bottom of each section with a needle, and leave excess water and air, then take it out and expose it to the sun for 3-4 days, and hang it in a ventilated place. Usually air-dried under the eaves. It usually takes about 15 days, so the sausage is made successfully!

Quality practice

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 garlic)150g.

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 nozzle of the sausage machine) from one end. When the sleeve is placed at the end, let out air and fasten it. Then, pour in the diced meat, while filling the diced meat, and release the casing from the mouth. After the whole casing is filled, fasten the port. Finally, tie the wings according to the length of 15 cm and divide them into small sections.

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.

manufacturing method

(1) Wash the chicken moustache, dry and chop it, add seasoning and fish and mix well, add ginger and fish and mix well.

(2) Put down the sausage and steam it. Add the onion and steam for 1 min.

Canned baked potato sausage plate meat

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

manufacturing method

(1) Cook the sausage (peeled), wash the eggs with plate meat and slice them; 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) washing, cooking and slicing 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.

(3) A layer of potato chips, a layer of plate meat, a layer of egg slices and a layer of sausage slices are stacked in turn, a layer of potato chips is placed on top, mixed solution of refined salt, cream, eggs and clear soup is added, and baked in an oven.

Steamed fresh bean curd

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 into the onion, stir, brew the fish glue on the fried tofu, brew a piece of sausage, and coat the surface with peanut oil.

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

(4) Add one teaspoon of salt, one teaspoon of sugar and half a teaspoon of monosodium glutamate, stir with water, steam in a pot, and put the sauce on the steamed bean curd.

The manufacturing method is as follows:

1. Material selection and treatment: First-class fresh frozen pork leg, 70% lean meat and 30% fat meat, with a diameter of 28? 30mm dry casing 2? 2.4 kg, eat colored hemp rope, remove the fascia of the meat, separate the fat from the lean, and cut the lean into 10? 12 mm, cut the fat into 9? 10 mm small pieces, wash away oil stains and sundries on the surface with warm water at 35℃ to dry the meat pieces.

2, ingredients (calculated by raw meat 100 kg): first-class light soy sauce 2? 3 kg, refined salt 2.8? 3 Jin, sugar 9? 10 kg, 3 for white wine above 50 degrees? 4 Jin.

3. Stir enema: Add ingredients and clear water into the prepared meat in proportion, stir well and pour in. Before filling, wash the casing, fill a casing, cut it into 7 inches (the length of each pair of sausages), tie it with water grass rope, and then tie the middle of two water grass knots with hemp rope (after cutting the water grass, 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.