First, you need to know how to buy it. It's not refreshing if you can't buy it well! Buy pork sausage with thick meat wall and not white color! Commonly known as "crossing the river" sausage is the best!

Clean it and mix it with salt and oil!

Don't cook it for too long, or it will become very hard. It's best to boil the fat sausage and let it float (or roll it on both sides) until it is cooked. During the safety period, cook after floating 10 second.

How long does the pork sausage cook?

Details are as follows:

pork sausage

material

Ingredients: 500 grams of pork stuffing and half a pig intestine.

Adjuvant starch180g

Seasoning salt 6 g onion 3 ginger 10 g star anise 1 pepper 10 whole grain soy sauce 20 ml sesame oil 5 ml chives 3 g sugar 2 teaspoons 1 pinch.

Method for making homemade vermicelli sausage

1. Put 500g of pork stuffing (the ratio of fat to thin is 2:8 or 3:7) into a large bowl, and add the stuffing seasoning: chopped green onion with 3 scallions (the scallions are only 8cm long),10g of ginger (sliced first and then pounded into powder with the back of a knife), 20ml of soy sauce and thirteen spices.

2. Stir evenly in one direction

3. Put 180g dry starch (I used potato starch) into another large bowl, then pour some water on it and rub it with your hands to make the dry starch wet.

4. Then slowly pour 350g boiling water into the starch bowl and stir it into starch paste with chopsticks.

5. Warm it and pour it into the meat stuffing, or stir it evenly along the original stirring direction.

6. Wash off the salt on the surface of half a casing, soak it in warm water for 20 minutes, and then mix in the meat.

7. Another mineral water bottle, remove the cover and cut it with scissors at a distance of 8 cm from the bottle mouth to form a funnel.

8. Tie a fast knot at one end of the soaked casing and tighten it, or tie it with cotton rope.

9. Place the other end of the sleeve on the bottle mouth and completely cover the bottle mouth.

10. Hold the bottle mouth and casing tightly with one hand, and scoop the meat into the bottle with the other hand.

1 1. Press the meat stuffing with a spoon, and the meat stuffing will enter the casing. After filling a part, you can always hold the intestines with your hands and smooth the meat.

12. After all the filling is completed, the casing should be left about 10 cm, and then tie the entrance with knots or tie it tightly with cotton thread; Use cotton thread to divide the perfused intestines into equal parts according to your own preferences, leaving a blank of 2~3 cm for each part.

13. Put warm water in the pot, then add intestines and 1 star anise, 10 pepper, 3 slices of onion, 3 slices of ginger and 2-3g of salt. Turn down the fire and don't cover the pot.

14. Put the intestines in, and stick each section with a toothpick a few times.

15. Counting begins after 30 minutes of hydrothermal treatment. Always use a small fire. Don't cover the pot. Always keep the pan surface calm and not boiling. If you see it boiling, be sure to pour some cold water on it. When cooking, don't touch your intestines, they will break if you move them, and don't care about the foam on the pot.

16. When cooking in the middle, you can boil some water in another pot, then turn off the fire and dry it until it is not hot.

17. Put the cooked intestines in warm water, gently wash off the floating foam on them, take them out and put them on a plate for cooling. If you don't like the smell of fumigation, you can eat 18. Take an iron pot without any water in it, then put a piece of tin foil on the bottom of the pot, and put 2 spoonfuls of sugar (about 80 grams) and tea (just pinch some with your fingers).

19. Put another steaming curtain in the pot. I used old steam curtains. If not, I can also clamp it on the pot with chopsticks.

20. Put the dried sausage on the steaming curtain and cover it. Be sure to cover it tightly. Medium fire, when it smells of smoke, start counting for 5 minutes, then turn off the fire and simmer 10 minutes to open the lid, and the skin of the vermicelli will turn orange.

Cooking tips

Several key points that must be seen:

1, before soaking the casing, the salt must be washed off and soaked in warm water for at least 20 minutes, otherwise the casing will be brittle and torn;

2, starch must be scalded with boiling water, so it will be sticky when mixed with meat stuffing;

3. Leave a blank in each section of the filled casing, so that the casing will not burst because it is too high when cooked;

4. When you start cooking, you must use a toothpick to Dozza the intestines several times, so that the gas in the intestines will be discharged in time when cooking, otherwise the intestines will explode;

5, the water for boiling intestines must be kept in a state that can't be opened, don't cover the pot, and don't just turn over the intestines, otherwise the intestines will be broken;

6. When smoking sausage, the lid must be tightly covered, and no gaps can be left. If it is not fumigated once, the skin color of the intestines is too light, so it can be said that it can be covered again and then ignited;

7. If the casing is broken when cooking intestines, don't touch it, and the meat inside will also take shape. It's delicious to take it out and cut it into pieces after cooking. ...

How long does it take to cook the pig's small intestine?

1 hour

600g of small intestine, 6 slices of ginger, 2 shallots, a little shredded ginger, intestinal lavage material: 1 tablespoon, 2 tablespoons of salt, flour 100g, and appropriate seasoning: 1. Use scissors to cut off excess grease and sundries at the edge of small intestine, rinse with water, and wash shallots and cut into sections. 2. In step 1, slowly pierce the small intestine with chopsticks. 3. Turn the small intestine in step 2 over along the chopsticks. 4. Add the salt in step 3 to the small intestine, knead for 3 minutes, and then rinse it with clear water. 5. Put the flour and peanut oil into step 4, knead for 3 minutes, and then rinse with clear water. 6. Pour an appropriate amount of water into a hot pot, put the small intestine in step 5 into boiling water for about 5 minutes, then pick it up and wash it with clear water; Add an appropriate amount of water to another soup pot, and add 1 onion, ginger slices and small intestine to boil. Turn the heat down and cook for about 50 minutes. After cooling, cut into pieces, add shredded ginger and drizzle with sauce.

How long does it take to cook pork sausage? 10 point

After boiling, simmer on low heat 1 hour.

How long does the pork sausage cook? make soup

Boil for two minutes and soup for one hour.

Why can't pork sausage be cooked tough? (The specific cooking method requires simple family. )

First put it in water and cook it for a long time until the sausage becomes soft. Pick it up and cook it according to your favorite taste. Last time I cooked for 30 minutes, I felt a little too uncomfortable. I suggest you cook for 10-20 minutes.

How to cook pork vermicelli sausage to taste good?

Stir-fried small intestine

Raw materials:

200g of pig small intestine, Dongru10g, Ginger10g, Onion10g, Garlic10g.

Seasoning:

Peanut oil 30g, salt 10g, monosodium glutamate 8g, sugar 3g, soy sauce 10g, sesame oil 5g, a little pepper, wet powder 20g and clear soup 50g.

Exercise:

1. Wash and cut pig intestine, cut mushrooms, slice ginger, cut onions and cut garlic at both ends.

2. Put oil in the pot, add ginger slices, garlic slices and wax gourd slices, and fry the small intestine dry.

3. Add broth, add salt, monosodium glutamate, sugar, soy sauce and pepper until the juice is thick, thicken it with raw flour and pour in sesame oil.

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Braised small intestine

1 .1 Jin of pig small intestine. After buying it back, wash it carefully with vinegar and pepper to remove the odor.

2. Cut into small pieces of 1.5 cm.

3. Put star anise, ginger and salt into the pot, put it into the small intestine and cook for about 5 minutes. Remove oil from the small intestine.

4. Take out the small intestine and control the water to be clean.

5. Put oil and sugar in the pot and simmer the sugar on low heat.

6. Put in the small intestine and stir fry over high heat.

7. Add pepper, soy sauce, chicken essence, chopped green onion and minced garlic. Stir fry.

8. Add a little water and simmer. Dry the soup. But I still saved some soup for dinner. Absolutely delicious.

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Stewed pork intestines with hawthorn

Formula: hawthorn root 60g wild pumpkin root 120g Osmunda japonica root 500g Gardenia root 30g Vitex negundo root 18g water hyacinth root 9g pig small intestine 200g ginger 5g onion 5g salt 5g.

Compilation: 1. Put the seven medicines into gauze bags, put them into a stew pot, add 500 ml of water, fry for 25 minutes, and take out the medicine bags for later use.

2. Wash the pig's small intestine, cut it into 5cm long sections, slice ginger and onion.

3. Put the liquid medicine, pork intestines, ginger, onion and salt into a saucepan, boil it with high fire, and then simmer for 40 minutes.

How to eat: once a day 1 time, take it on an empty stomach every morning, and eat 50 grams of pig small intestine each time.

Efficacy: dispel damp heat, remove blood stasis, nourish liver and spleen, and eliminate ascites. Used for patients with liver cirrhosis and ascites.

Note: Avoid eating fish, shrimp and bamboo shoots when taking this prescription. Generally, mild patients are given a dose of 10, and severe patients are given a dose of 15. After ascites is eliminated, steam yellow chicken with this recipe and Aigen decoction. Indications of advanced cirrhosis.

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Sausage (mainly filled with bean starch paste)

Raw materials: 2.5 kg of pig fat and lean meat, appropriate amount of pig small intestine, dry starch 1 kg.

Seasoning: sesame oil 250g, salt12g, soy sauce120g, minced garlic and chopped green onion 75g, rice vinegar120g, pepper12g, meat (cardamom, clove, cinnamon, Amomum villosum, angelica dahurica (6544.

Cooking method:

(1) g meat grinder minces pork into fine meat, adds various seasonings and mixes well to make stuffing.

(2) Boil 870g of dry starch and stir it into thick paste. Then pour all the thick paste and edible red into the meat stuffing and stir well to make the meat stuffing pink.

(3) Add rice vinegar and pepper into the pig's small intestine, knead it repeatedly to remove the mucus on the intestine, rinse it repeatedly with clear water, slowly pour the meat stuffing into the intestine with a funnel, tie the two ends of the intestine together, cook it in slightly boiling water in a pot for 3 minutes (no more than 100℃), take it out, let it cool, and slice it for eating.

Characteristics of dishes: five flavors are rich, refreshing and not greasy, and easy to preserve after smoking.

How to cook pork sausage without hardening?

Recipe introduction

You can also put shredded ginger on the vermicelli, which is very delicious.

material

Sausage with vermicelli 1, ginger 1, a little coriander, wine 1 tablespoon, soy sauce 1/2 cups.

working methods

1.) Cut the vermicelli sausage into 25cm long pieces, put it under the tap, rinse it slowly with Koshimizu, and drain the water for later use.

2.) Cut ginger into small pieces, and cut coriander into small pieces for later use.

3.) Take out the oil pan, stir-fry the ginger slices, add the vermicelli and seasoning, and cook for about 50 minutes. When the vermicelli can pass through with chopsticks, take it out, cut it into small pieces, put it on a plate and sprinkle with coriander.

How can I only make pork sausages?

Wash it first, then cook it in hot water, add some ginger, pick it up and cut it into pieces, because boiling it in hot water will not shrink. Marinate it with a little cornstarch and orange peel oil, try not to put salt first, and cook it as you like. Personally, I like to boil some Chili sauce with water, and I hope it will be adopted.

Is the pork sausage hard or soft when cooked?

The more you cook, the harder it is.