Homemade ham sausage

major constituent

400g pork stuffing for 4 people.

Attachment others

Scallion 1 segment? Ginger 1 piece? Corn starch 100g? 2 grams of monascus powder? Salt 1 teaspoon? 3 grams of sugar? Thirteen grams of incense? 2 grams of pepper

Now I dare not go to the supermarket to buy ham sausage, for fear that the hygiene is not up to standard. Besides, sausages are mostly chicken and starch, but obviously I bought pork sausages. Why are there so many chickens? I learned how to cook ham sausage from an aunt. Now I do it myself whenever I have time, only two pieces at a time. Enema is not very troublesome, and it will be done in ten minutes. In terms of taste, it is still a little different from what the supermarket sells. The dishes cooked by myself taste more homely. Because it is poured by hand, the meat is a little loose, not as solid as it is sold, and the taste is not enough. But don't worry, it is full of meat!

Practice of homemade ham sausage

Step by step

1

Prepare pig casings about 50 cm long, clean the casings and soak them in clear water for later use.

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2

400g pork stuffing.

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three

Put the meat stuffing into a blender and stir it into a paste. (It's ok to cut with a knife)

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four

The meat sauce should be stirred to such a delicate degree.

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five

Chop onion and ginger, add them into the meat and mix well.

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six

Add salt, sugar, thirteen spices, pepper and a little red rice flour. (Monascus powder is used for color matching. You can leave it without it. )

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seven

Mix corn starch with a little water to make a paste.

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eight

Pour the starch paste into the meat sauce several times, and then pour a little by hand.

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nine

After pouring the starch paste, grasp the meat paste repeatedly until it is fine and smooth.

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10

Put the casing on the funnel and pour in the meat sauce bit by bit.

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1 1

When enema, try to fill the meat paste tightly, and put on the casing while pouring, not too thick. Don't burst the shell. Just tie the sides with a rope after pouring. (It is recommended not to fill in for too long at a time, and it is better to fill in small pieces. )

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12

400 grams of meat stuffing is filled with two 20 cm sausages, and then steamed in a steamer for half an hour. After the ham sausage is cooked, it can be sliced directly, fried with vegetables, or made into soup.

Home-made ham sausage finished product drawing

Cooking skills of homemade ham sausage

skill

1, I bought the casing from the Internet, and I usually buy a funnel.

2. Try to fill the minced meat tightly when enema. Don't push too hard, the casing will burst easily.

3, the taste of ham sausage can be improved by itself, adding ingredients that meet your own taste.