The main ingredients are chicken breast 300g, ground meat 300g, garlic 10g, red onion 5g, casing 1, salt 1 spoon, sugar 1 spoon, sorghum 1 spoon and soy sauce 1 spoon.

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Introduction:

Chicken sausage

The weight is about 8 yuan.

Materials:

300g of chicken breast, 300g of ground meat, 5g of garlic 1 0g, 5g of red onion, casing 1 strip, salt 1 spoon, sugar 1 spoon, sorghum 1 spoon and soy sauce/kloc-0.

Exercise:

1. Wash and dry the chicken, cut it into cubes for later use, and then stir it with ground meat.

2. Cut the red onion into pieces; Mash garlic and cut it into minced garlic.

3. Put the minced pork prepared by the method of 1 into a container with moderate size, add the materials prepared by the method of 2 and all seasonings, and stir evenly.

4. Practice 3: Stir the prepared stuffing until it is sticky, cover it and put it in the refrigerator for about 30 minutes, and keep the material fresh and pickled until it tastes good, and make it into stuffing for later use.

5. Soak the casing in cold water for 30 minutes to soften the casing and remove the salt contained in it.

6. Take out the casing of method 5, drain it by hand from top to bottom, and then put a paper towel to absorb the excess water.

7. Place the sleeve opening of Method 6 on the funnel. Fill the stuffing of method 4 with chopsticks and push it down with your hands. Repeat this action until the materials are used up.

8. Practice 7 Take the average length of each filled sausage, leave a gap of about 5- 10 cm between sausages and tie a knot, and tie a knot at the head end to prevent the meat from being exposed.

sausage

9. Hang the sausage of method 8 in a ventilated place and air dry for about 2 hours to remove the moisture on the sausage surface.