First, to popularize the knowledge. Homemade sausage needs casing and meat stuffing, casing is divided into natural casing and artificial casing, sausage can be divided into four categories: raw sausage, cooked sausage, fermented sausage and smoked sausage. Today I'll show you the easiest way to make your own cooked sausage. Here we have chosen the pig sausage casing from natural sausage casing, which has a large expansion capacity and is suitable for homemade coarse sausage.
Chicken Corn Sausage
Prepared ingredients: chicken breast, corn kernels, sausage casings
Prepared ingredients: salt, pepper, cooking wine, sugar, vegetable oil, water starch, cheese sauce
Step 1: Wash the chicken breast, cut into meat, do not cut too much, otherwise the sausage will lose its chewiness.
Step 2: Prepare the corn kernels and sausage casings, put them in water to soak for about ten minutes, so that you can remove the fishy flavor of the casings.
Step 3: After the corn kernels are soaked, pour in the chicken breast, pour in salt, pepper, cooking wine, sugar, vegetable oil, and mix well in one direction with your hands, adding water starch little by little until the meat mixture is thickened.
Step 4: Wash the sausage casings several times after soaking, add a little salt, or just use white wine, which can more thoroughly remove the fishy flavor of the sausage casings.
Step 5: Prepare the casings and the funnel for the enema, put the funnel on the casings, and coat the surface with a layer of vegetable oil to lubricate the inner wall, so that the meat mixture can slide into the casings more smoothly.
Step 6: Don't overfill the casing to avoid rupturing it. After filling, tie it up with cotton thread, section by section, and tie a few small air holes to vent the air.
Step 7: At this point you can hang the sausage and put it in a ventilated place to dry slowly, which will make the sausage more reddish in color.
Step 8: After air-drying, boil hot water in the pot, pour some cooking wine can be deodorized, put the sausage in the boil, skim off the froth, and cook slowly over low heat for about 20 minutes, if there are air bubbles in the casing of the sausage to be pierced, otherwise the casing will rupture.
Step 9: after cooking can be fished out, dry water control, from the cotton thread place to cut, cut into a section of a section, this time you can open to eat.
In addition to cooking can be eaten, you can also fry, put more oil, turn from time to time, to the surface of the golden brown can be fished out to eat, you can also barbecue, like grilled lamb kebabs, brush on the dipping sauce, you can also cut the stir-fried vegetables, eat a variety of ways. Eat not finished should be properly preserved Oh, you can hang to a cool dry place, this method is suitable for the South, you can also be placed in the refrigerator frozen or chilled, or sprinkled with white wine to seal the preservation, can be.