How can we make sausages with delicious meat? Then we should pay attention to three taboos of sausage filling, that is, washing meat with raw water, drying in the sun and various seasonings.

The three most taboo things when filling sausages are eating delicious sausages. Many people will choose to go to the store for enema, but the cost plus the labor cost of enema is too expensive, so everyone prefers enema at home. However, your own sausage is either sour and white or not fragrant enough. It is very likely that you have violated the three taboos of sausage filling.

First, wash the meat with water. Many people like to wash raw pork in water before using it. There is no harm in washing meat for cooking with tap water. Washing enema meat with raw water can easily deteriorate intestinal fermentation.

The correct way to treat raw meat by enema is to wash the whole meat with hot water. Don't rinse pork repeatedly. It's easy to wash off the fat, and the sausage won't smell good.

Rinsed meat should be put aside to control the moisture, and then soaked in high-alcohol liquor. You don't have to soak it for too long, but you can apply it to the surface of the meat. Liquor is the secret weapon to make sausages, which can not only prevent intestinal fermentation, but also add flavor to the intestines.

Then, the drying time of sausage is too short. After sausage processing is completed, it is the drying link. If this link is successful, sausage production can be declared complete. Pay attention to the weather and temperature in the drying process.

If the weather is wet, you can smoke sausages to make them dry faster. When drying sausages, we must pay attention to avoid rain and try to dry them in a cool and ventilated place.

Finally, the seasoning was added too much. Many people think that if you want to cook something delicious, you must add more seasonings. In fact, sausages don't need much seasoning, and the original flavor is the most fragrant.

If you like spicy or spiced flavors, you can add more seasonings. Remember not to use ginger and green onions to remove the fishy smell of meat. You can use high-purity white wine to remove fishy smell.

What skills should I pay attention to when filling sausages? Enema is a difficult task for a novice. If you can't cook a few pounds of meat, enema is useless. Little friends who want to fill sausages can learn the following skills to prevent insufficient enema.

First, a few holes should be punched in the filled intestine. Don't dry the sausage immediately after it is put into the casing, but also make a few small holes in the sausage. Generally, a sausage is about 15cm long, and two holes can be punched at a time.

The purpose of punching sausages is to make them dry faster and the grease in them can be dried thoroughly. Don't stick too many holes, the casing is very thin, and it is easy to break if you stick too much.

Then, blanch the sausage in hot water before drying. In order to make the sausage work faster, you can put the sausage with holes in hot water for 3 seconds, not for too long.

When the sausage is found to be white, take it out immediately, so that the surface of the sausage can absorb enough water and be drier when drying. Don't boil the water in the pot, just put it in when it bubbles.

Finally, don't be exposed to the sun directly. After the above steps, many people just dry sausages in the sun, which is not desirable.

You can dry sausages in the shade for two or three days, and then take them to a cool and ventilated place to dry. This will not only make the sausage more tasty, but also make the sausage more chewy.

A small problem when filling sausages. After the sausage is cooked, there will still be some minor problems. For example, how to preserve sausages when they are cut too loosely and dried badly?

First of all, the sausage is too loose. In addition to its unique taste, sausage has a delicate taste. If the sausage is cut too loosely, it may be caused by three reasons.

The first kind of meat has too much lean meat. Try to choose meat with the same proportion of fat and thin, not all lean meat. The other is that the filling is too thin, so the filling should be cut into thin strips without mud.

The third is that the gap is too big and not tight when enema. During enema, some people are afraid to puncture the casing and dare not forcibly compact the stuffing, which will produce a lot of air in the intestine.

Then, the drying time is not well grasped. In the process of naturally air-drying sausages, it is necessary to master the drying time of sausages according to the weather conditions. For example, if the weather is sunny, the humidity is low and the wind is strong, the drying time can be shortened, and it can generally be dried for one week.

If the weather is rainy and humid, the drying time will be longer, usually about half a month. There is a lot of humidity in some places. In order to prevent sausage from deteriorating and rotting, it can be dried artificially by smoking.

Finally, how to preserve the finished sausage. A good sausage is not only a delicious food, but also a good gift. In order to prolong the shelf life of sausages, it is suggested that sausages should be stored in plastic packaging.

If you want to keep sausages for a longer time, you can freeze them in the refrigerator, usually for half a year. However, frozen sausages taste worse, but they are inconvenient to eat.

To sum up, if you want to make delicious sausages, you need to pay attention to three taboos, that is, don't wash the meat with raw water, be sure to dry it in the sun and don't let go of too many spices.