The best recipe for enrobing sausage 10 pounds: 10 pounds of pork (4 fat and 6 lean most flavorful), 100 grams of salt, 100 grams of sugar, 150 milliliters of wine above 50 degrees of height, 15 grams of pepper, 15 grams of five-spice powder, 40 grams of chicken essence, 50 grams of ginger, 100 grams of garlic (optional).
What is the best recipe for 10 pounds of sausage?
Ingredients used: 10 pounds of pork (5,000 grams, 4 fat 6 lean most fragrant); 100 grams of salt (2 two), 100 grams of sugar, more than 50 degrees of high wine 150 ml (3 two), 15 grams of pepper, 15 grams of five-spice powder, 40 grams of chicken essence; 50 grams of ginger, 100 grams of garlic (optional).
Steps:
1, do sausage pork can not be too thin, are lean sausage bite, very difficult to eat, at least 3:7 ratio of fat and lean meat, more fragrant point can be used 4:6, the choice of thigh meat, pork is more appropriate.
2, pork must be peeled, and then soaked in water for more than an hour, soak out the blood after the sausage is not fishy. Hang for half an hour to completely control the water.
3, after the softening of the sausage casings, all set in the sausage with the equipment, I use a small hand-cranked machine, quite convenient.
4, prepare the ingredients: salt is the most important, ten pounds of meat 100 grams or so just good, up to 130 grams, otherwise too salty and not fragrant; at least 80 grams, otherwise it may be moldy.
Sugar needs 2 two, pepper flour needs 15 grams, the same 15 grams of five spice powder, do not mind the trouble, pepper flour can be now fried peppercorns broken, five spice powder can be used dahurica, white nutmeg, allspice, cumin, cinnamon, tangerine fried and ground into a powder, the flavor is more fragrant.
Ginger needs 50 grams, you can deodorize and add flavor. Garlic according to personal taste to add, like garlic flavor can put more, do not like the garlic is not used.
MSG or chicken essence can not be less, need 40 grams.
5, pork cut into pieces suitable for processing, prepared in front of the spices, seasonings, all put in the processor to break, with more uniform seasoning.
6, all seasonings added to the meat mixture, you can add a little old pumping color, with disposable gloves, completely grasp.
7, add about 3 taels of high white wine, the same way completely grasp, leave to marinate for 20 minutes.
8, the meat mixture into the sausage machine, according to the manual, squeeze out the sausage, pay attention to a few people to cooperate well, to avoid uneven filling of sausage, thick and thin inconsistency.
9, the irrigation of the sausage with cotton thread every other section tied up, sausage is done.