Ingredients: 1.5 kg of lean pork fat, appropriate amount of pig small intestine, 1 kg of dry starch, 250 g of sesame oil, 12 g of salt, 120 g of soy sauce, 75 g each of minced garlic and minced green onion, 120 g rice vinegar, Sichuan peppercorns 12 grams of grains, 10 grams of meat, and an appropriate amount of food red coloring (it is not recommended to add it for health reasons).

Steps:

1. Grind the pork into fine mince, add various seasonings and mix well to make stuffing.

2. Add water to dry starch and stir into a thick paste. Then pour the thick paste into the meat filling and stir evenly.

3. Add rice vinegar and Sichuan peppercorns to the pig's small intestine, rub it repeatedly to remove the mucus on the intestine, wash it repeatedly with water, slowly pour the meat filling into the intestine through a funnel, and tie the two ends of the intestine together. Together, put it in a pot of slightly boiling water and cook for 30 minutes, take it out and let it cool, then slice it and eat it.

How to make rice sausage and how to use ingredients

1. Formula

Ingredients: 3000 grams of dried mung bean starch, 1000 grams of pig fat.

Accessories: 500g refined salt, 250g green onions, 20g pepper noodles, 60g MSG, 400g sesame oil, 200g fresh ginger, 100g sugar.

2. Processing technology

1. It is required that lean meat does not have fascia and fat meat does not need belly fat. After selecting the meat, immediately cut it into thin shreds about the thickness of noodles.

2. Blanch the cut shredded meat in boiling water for two to three minutes, and then take it out when it is slightly cooked.

3. Pour 1,200 grams of starch into a basin, and mix it with a small amount of warm water into a dry paste. Mix it evenly without any small lumps. Soak the peppercorns with 200 grams of boiling water, and gradually pour 17.5 kilograms of boiling water into the starch paste. Stir as you add it to make a thin starch paste. Pour the pepper water into the starch paste at the same time and mix evenly. The total water content should not exceed 20 kilograms, preferably 17.5 to 19 kilograms.

4. Cut the fresh ginger into fine particles, mix it with sesame oil, monosodium glutamate, refined salt, and shredded pork, pour it into the dilute starch paste, and gradually pour the remaining starch into the dilute starch paste. , pour and stir until mixed well. It is required that there are no starchy lumps.

5. Soak the pig casings in warm water, wash them, control the moisture in the casings, and then pour them. There is no need to leave a gap when filling the rice sausage, and there is no need to tie it to deflate it.

6. Boil the water in the pot and put the stuffed intestines into the pot. The heat should not be too strong after entering the pot to avoid rupture. After five or six minutes, the intestines will float out of the water and turn green. fish out.

7. Smoking: Put the intestines into the smoking drawer. They must be arranged neatly and leave a gap between the intestines. Do not put too much to avoid uneven smoking color. The ratio of sugar to sawdust in the smoker is 3:1 and the mixture is evenly mixed. The firepower should not be too strong and the smoker can be done in six to seven minutes.

If you don’t like the smoked taste, you can remove the smoking step

Meat powder sausage is actually noodle sausage. Its ingredients and preparation are different from ordinary meat sausage. It is mainly made of starch. The main raw materials, plus an appropriate amount of pork, make the finished product soft and waxy with a special fragrance. This kind of meat powder sausage is popular in Northeast China. Its preparation is not complicated and the ingredients are simple. I can only tell you about my own method here, which may not be suitable for commercial use, but as a family delicacy, I feel it is still okay.

Family recipe of meat powder sausage

Ingredients used: pig intestines, or appropriate amount of casings, 1000 grams of fat and lean pork, 1000 grams of potato starch, 1400 ml of water, 100 grams of green onions, fresh 20 grams of ginger, 2 star anise, 20 grams of ginger powder, 5 grams of five-spice powder, 20 grams of sugar, 10 grams of pepper, 10 grams of refined salt, 30 grams of cooking wine, and 20 grams of soy sauce.

——Preparation method——

1. I use pig small intestine. First, I need to clean the pig small intestine.

There will be some mucus in the pig small intestine. We need to use salt to remove the mucus. The method is to put the pig small intestine in a basin, add an appropriate amount of refined salt, apply the refined salt evenly with your hands, and rub it Let the small intestine sit for a few minutes, then let it sit for ten minutes, and then rinse it with water. Because there are also impurities inside the pig small intestine, we can use a faucet to inject water into one end of the pig's small intestine to expand the pig's small intestine. This can also clean the inside of the pig's small intestine. , finally filter the pig small intestine and set aside.

2. Prepare starch paste

Put 1000 grams of starch in a basin, add 600 ml of water, and mix the starch with your hands to make a paste. (You must mix the starch paste with Make it evenly and avoid lumps, so it tastes softer and more glutinous). Then boil the remaining 800 ml of water, slowly pour it into the starch paste, stir while pouring, and scald the starch paste until it is transparent, cool it and set aside.

3. Prepare pork stuffing

Put 1000 grams of pork stuffing in a basin, then cut the green onion into mince, put it in the pork stuffing, add refined salt, five-spice powder, and white sugar. Add pepper, soy sauce, cooking wine, ginger powder and 400 ml of water, then stir the meat filling in a clockwise direction until the meat filling becomes sticky and stiff, (this will make the meat filling more flavorful). Set aside the prepared pork filling and marinate for half an hour.

4. Preparation of meat powder sausage fillings

After the pork fillings are marinated and flavored, we pour the cooled starch paste into the pork fillings and stir them with hands or chopsticks. Evenly (it is best to stir for a while, so that the meat filling and starch paste can be blended more thoroughly).

5. Filled meat powder sausage

We find a piece of string, tie one end of the pig intestine tightly, then put the other section on the funnel, and then put the mixed intestines Put it in a funnel and use a suitable tool to push the stuffing into the pig's small intestine. Follow this procedure to fill the stuffing until it is seven-quarters full, then tie the other section of the small intestine tightly, and so on, add all the stuffing. The fillings are all finished.

6. Cooking meat powder sausage

Add cold water to the pot, then put the washed and cut onion and ginger into the pot, add star anise, pour cooking wine, and pour the filled meat Put the meat powder sausage in the pot, then turn on the fire and boil the water in the pot. At this time, the meat powder sausage will expand. We find a toothpick and poke a few small holes on the surface of the meat powder sausage to let the air in the meat powder sausage leak out. , this can prevent the meat sausage from breaking during the cooking process. After the meat powder sausage stops expanding, we turn the heat to low and cook for about 30 minutes until it is mature.

7. Smoked meat powder sausage

After the meat powder sausage is cooked, we must smoke it with sugar and tea leaves to let the color appear on the surface of the meat powder sausage, so that it looks more delicious. Have appetite.

Find an iron pot, put a piece of tinfoil on the bottom of the pot, put black tea and white sugar on top of the tinfoil, use chopsticks to make a cross grid, and after placing it, put the cooked meat sausage Place it on the chopsticks, cover the pot, and turn on the fire to heat. At this time, smoke will come out of the pot. Wait until the color of the smoke turns yellow and start timing. After five minutes of smoking, you can turn off the heat. The process of making meat powder sausage is also It's over.

When making meat powder sausage, you need to master the following technical points.

① Regardless of whether we use pig intestines or casings, we must pre-treat them with salt. Only by cleaning them will the meat powder sausages we make will be more hygienic.

② When making meat powder sausage, choose fat and lean pork, so that the meat powder sausage is more fragrant and has a softer texture.

③The ratio of pork to starch is 1:1. Do not add too much pork, otherwise it will affect the soft and waxy taste of the meat powder sausage.

④ When filling the meat powder sausage, do not fill it too full, just fill it to 70% full, because the starch will expand after being preheated. If it is filled too full, the intestines will easily burst.

⑤ Even if the meat powder sausage is only filled seventy percent full, it will expand when we cook the meat powder sausage, so we need to use toothpicks to poke a few small holes on the surface of the meat powder sausage to make it inside. The air leaks out so that the pork sausage won't burst.

⑥Smoking the meat powder sausage is a necessary procedure. It is better to use white sugar and black tea as the smoking materials. Only after the meat powder sausage is smoked, the color of the meat powder sausage will be better and it will also have a strong smoky flavor.

——Final summary: Regarding the recipe and technology for making meat powder sausage? The problem. That's it for my answer. I hope my answer can help you.

I am Mingze Food. Thank you all for reading this article. If you have any deficiencies, please leave a message in the message box below for interaction. Thank you!

Good