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Practice of homemade crispy sausage
Every time I pass a stall, I will always be attracted by the delicious sausages on the stall. After this process of baking, the whole intestine is full and swollen, plump and fleshy, so lovely. The outer shell is baked into a thin film, but the inside is soft and layered. Take a bite, sausage with silky skin and fermented juice, the entrance is tender and smooth, and you can feel the meat. Not only children but also adults like to eat. ? Of course, some people question that street sausages abuse food additives, especially nitrite, and excessive consumption will bring great hidden dangers to health.

Crispy sausage

The flavor of sausage is not single, it can be original flavor, cumin and black pepper. In short, the taste is different. Of course, feeding can be the last step, and you can sprinkle whatever flavor you want.

Ingredients: pork belly, corn starch, oyster sauce, sugar, allspice powder, salt, casing, cotton thread, Jiang Mo, cooking wine and star anise.

manufacturing method

1. Clean the bought pork belly and mince it in a meat grinder. Don't grind it directly into minced meat. It is better to have a grainy feeling, so that it will taste better when baked in the future. 2. Add corn starch, add appropriate amount of salt, sugar, allspice powder and oyster sauce, and add a little water to stir well. When stirring, stir in one direction to make the meat firm, and then put it in the refrigerator for refrigeration; 3. Wash the casing with water, soak it in water, wash the inside of the casing with water, check whether the casing leaks, soak it in aniseed, Jiang Mo and cooking wine for 20 minutes to remove fishy smell;

4. Don't fill the enema with too much meat, leave some spare time, and give the intestine a uniform eye after filling; 5. Tie the cotton thread evenly in sections, and make a hole where there is air to exhaust the air in the sausage; 6. Put it in the mouth and air dry naturally until the epidermis is dry and wrinkled; 7. Boil in cold water, remove the surface of the pot and boil a layer of floating foam; 8. Take out the cooked sausage, drain the water, remove the cotton thread and put it in a fresh-keeping bag for freezing. This crispy sausage is ready. You can take it out when you want to eat it. The skin is thin and crisp, and the meat inside is soft and juicy. Salty gravy instantly bursts in your mouth and spreads between your lips and teeth. You can eat one in two or three bites. Super satisfied!