How to bake sausages in the oven
First, how to bake sausages in the oven
1. raw materials
Six sausages, a little salad oil, pepper and coriander.
2. Practice
6 sausages, carefully remove the shell.
Cut it with a knife into many small holes.
Take a proper amount of salad oil and preheat the oven for 5 minutes.
Coat chicken sausage with salad oil, spread it evenly, and put it in the oven for 150 degrees 10 minutes.
/kloc-turn it over after 0/0 minutes and coat it with salad oil again 150 degrees 10 minutes.
Sprinkle pepper and coriander out of the oven. How to bake sausages in the oven
Second, how to make sausages?
Sausages can be bought with pork leg, front buttock tip or rear buttock tip. No matter which part you buy, it is best to ensure that 30% of the fat meat (in fact, 40% of the fat meat is better), and all lean meat will taste hard. Buy the meat, clean it, and then slice it (or dice it and cut it into strips). Casings are available in places where meat is sold or pigs are sold in the water. Take-away casings are generally salted and have been cleaned. 50 grams is about 7 or 8 yuan, and it is three or four meters long. You can fill four or five kilograms of meat, because sometimes it will be damaged when filling, so you can buy more. Wash the bought casing with clean water. The key is to rinse the inside of the casing, then turn the casing over (that is, turn it inside out) and soak it in white wine for 20 minutes. Then rinse it clean and turn it back for later use.
Prepare cotton ropes and chopsticks in advance, and then prepare a clean empty coke bottle. Cut the size of15cm from the top of the bottle to make a funnel.
Meat with marinade (the formula is at the end) is best marinated for half a day before pouring, which is more delicious.
When filling, put one end of the casing on the mouth of the coke bottle, and hold the casing mouth with your hands to avoid slipping. In this way, two people need to work together, and the other person adds meat to the funnel, and then pokes the meat into the mouth with a thick chopstick (chopsticks are too thin and inefficient, so you can wrap a few napkins or gauze on the head of chopsticks and then wrap them with plastic wrap). Pour all the meat into the casing, and shovel the poured meat down by hand until it is full. Then use a needle to puncture some holes in the place where there are bubbles and empty drums after pouring, and then re-tighten, divide into sections, and tie them with cotton ropes. Puncture with a needle can also completely dry the inside of the sausage to avoid deterioration.
Although winter in the north is cold, the climate is too dry. So the drying time should not be too long, just 7- 12 days. It can be dried for a longer time in the humid south, 15-30 days, but it should avoid sticky deterioration (more salt and wine should be added for preservation). In addition, if the smog is heavy now, don't hang it outdoors, just the north balcony. If it's really not good, hang it in the kitchen to avoid direct sunlight, otherwise it will easily deteriorate. Sausages can be eaten once the water is dried and the surface begins to wrinkle. Of course, the drying time depends on the weather. If it is dried for a long time, the sausage will be dehydrated and the taste will be very dry. Endless sausages can be frozen in the refrigerator, and you have to eat them until the fifteenth day of the first month.
As for the taste, there is no guarantee that everyone has the same habit. You can adjust whether it is salty, spicy or sweet, and there are also differences in color. The redness in Cantonese style is due to the addition of monascus powder or tofu milk, and the pepper or bean paste is added in Sichuan. The blackness in Northeast Shandong is due to the addition of a lot of soy sauce. So it's all flexible and changeable. Generally speaking, sugar, salt, high-alcohol liquor (above 45 degrees) and pepper powder are indispensable. The remaining spiced powder, Chili powder or soy sauce can be used at will. In addition, if the meat is thin, you can add some cooking oil and mix well. If you want to taste softer, you can add some honey. You can start cooking your own sausages and their own flavors.
The cooked sausage, whether eaten directly, fried with vegetables or fried rice, should be steamed in the pot before cooking.
In addition, let's talk about the benefits of filling sausages by ourselves. Needless to say, it is clean and hygienic. It is important to ensure that raw materials are fresh and there are not too many preservatives and additives. Because of the lack of these additives, you can't do too much. If you dry it, you should freeze it.