Ingredients
Pork stuffing 500g, Ginger juice/ginger powder or ginger paste 10g, 1 tsp, Oyster sauce 2 tbsp, Salt 12g,
Sugar 13g, White Pepper Powder 1g, Black Pepper Powder 3g, Red Yeast Powder 2g, Rice Wine/wine/rum 45ml,
Honey 30g, Starch 30 grams of honey, 30 grams of cornstarch, a little water, an appropriate amount of salted sheep's intestines, and an appropriate amount of cotton rope.
Step by step
[ 1 ] To make the ginger juice, wash and peel the ginger, then chop it;
[ 2 ] If you can buy ready-made ginger juice, you can skip this step and start from step 5;
[ 3 ] Of course, you can replace the ginger juice with powdered ginger, which you can buy or make yourself;
[ 3 ] You can replace the ginger juice with powdered ginger.
[ 4 ] Then put the ginger into the cooking machine to puree;
[ 5 ] Use gauze to wrap the ginger puree to squeeze out the ginger juice, and put it aside. Don't throw away the turmeric residue that you squeezed out of the juice, it's very tasty for omelette! You can also use your own convenient way to make ginger juice, the above is my use of home existing tools to do;
[ 6 ] Pork clean and water control after cutting into thick slices and then cut into small dices, with the thumbnail size of the dices can be. The meat for the enema is best not stirred into mince, to have a granular texture is good. If you're making an enema by hand, it's recommended that you cut it into cubes to make it easier to pour, but cutting a large piece will be a lot of work;
[ 7 ]Add all the marinade seasonings. Red currant powder is not necessary to put, just so that the color is better, red currant powder can also be poured into the ginger juice and then added to the meat, easy to stir;
[ 8 ] use chopsticks to mix well, a little dry, depending on the circumstances of the situation into the small amount of water, stirring in the direction of the power to the sticking to be adjusted to the meat do not want to be too dry, so you need to use water to regulate the next, if you do not like to put too much wine you can also reduce the wine some, but Can not be omitted! Accordingly, add more water to adjust the dryness and humidity can be. Leave to marinate for 1-2 hours, you can also put in the refrigerator to marinate. The marinade can take a small portion of the meat mixture in the pan frying taste, according to personal taste and then adjust the meat mixture;
[ 9 ] sausage can be used to salted sausage, a lot of their own purchase on a certain treasure. You can also buy fresh pork sausage yourself with salt and flour to fully pinch and wash clean, the inside of the fascia should also be torn off and scraped with a knife. The choice of sausage casings suggests that it is best to use sheep's intestines, filling out a thin and beautiful and convenient to eat, while the pig's intestines out of the filling will be relatively thick. I'm using salted sausage casings here;
[ 10 ] Because the sausage casings bought back are cleaned very well, just wash off the surface of the salt wash on the line, put the sausage casings on one end of the set on the funnel, in the faucet on the water, so that the casings are full of water to expand, rinse while checking for any loopholes, there are on the cut off;
[ 11 ] Rinse and check the soaking in warm water for 30 minutes, to avoid over-salting the casings. This will prevent the salted sausage from becoming too salty and affecting the overall taste. The cotton threads used to tie the kielbasa are also soaked, so that they can be tied later;
[ 12 ] When the preparations are done, it is time to prepare for the enema. And then to say is the enema with tools. If your home has a chef machine with enema or enema machine then there is nothing to say, directly to the sausage jacket on the back of the irrigation on the line. But if you don't have an enema machine like me, then you have to do the enema by hand. Here are a few tools I know for hand enema.
1You can use a plastic bottle to cut off the three molecules of one, leaving the mouth of the bottle position, and then use cotton thread to tie one end of the casing in the mouth of the bottle, you can fill the meat.
2 can also buy a larger funnel, and then use a spoon or other tools in the mouth of the funnel to press to make the meat into the intestines, is the downward pressure to borrow the force is not in the hole poke. As shown in the picture, the picture is borrowed woo;
3 You can also use the chimney part of the hollow chiffon mold and use a rolling out Joe or a thick tool to fill the meat.
4 you buy sausage on a treasure when some sellers will send this enema tool, the seller will also come with instructions for use, since it is a gift of nature on the quality of good and almost, encountered a good quality with a very convenient, but the hole is too small enema meat is also relatively laborious;
[ 13 ] the above four you choose your own, I prefer the second kind of holes, the hole is big! The hole is large and it is relatively easy to fill up a lot, the operation is smooth and it will not take long to be able to fill up. However, regardless of which hand tools are used, first put one end of the casing on, and then first pour a little meat into the pinch to the end, and then tie a knot in the end of the intestine, and then put the intestine on the tube, as shown in the picture, you can fill the meat. The reason for pouring a little meat in first is that the grease on the meat will lubricate the inside of the intestine, making the enema smoother and easier. Hand enema will have air into the intestine, use a toothpick to poke on the line;
[ 14 ] The meat should not be too little and should not be too full, pinch down the hand can be pinched and flattened to the position of half on the line, too full of easy to burst open, and then after the filling of cotton thread tied into a section of a section of the length of the appropriate section on the line;
[ 15 ] The production of the completed crispy sausage in the warm water panned for a while and then fished out the water is not too hot, not too hot, forty degrees, and not too hot, the water is not too hot. The water should not be too hot, forty degrees or so is not hot. The first thing you need to do is to hang it up high to prevent it from being eaten by night cats, wild dogs, rats and mice! In addition, fog and sun remember to put in, I am hanging under the eaves of the house, the wind can blow, the rain can not rain, the sun can not be. The winter production of natural blow-drying no problem, if it is made in other seasons, outdoor or indoor temperature is high, drying is easy to deteriorate, you can use a fan folded blowing for a few hours to the skin is slightly dry is also OK;
[ 17 ] After drying to the surface of the skin dry can be disassembled into a small section of the oven for 40 minutes to bake cooked to eat. They can also be cooked and then baked or fried. Poke a few holes in the dried sausage with a clean needle to prevent it from bursting when cooking. Cook the kielbasa in cold water over high heat until bubbles form on the surface, then reduce the heat to low;
[ 18 ] Cook the kielbasa over low heat until it floats.
[ 19 ] Remove from the water and allow to cool, then disassemble into sections to dry, if you have a large amount of drying can be divided into packages and put in the oven freezer to save, eat as you go;
[ 20 ] You can pan-fry on medium-low heat to eat, or bake in the middle layer of the oven for 10-15 minutes, or hot pot to eat.
Tips
The ratio of fat and lean of the meat filling can be 1:9, or 2:8, or 3:7, according to personal preference;
The meat should be cut by hand, so as to make it fragrant! Cut into small thumbnail-sized diced meat can be. The meat you buy can be cleaned and dried before you cut it, it's cleaner! Wash with lukewarm water, because winter temperatures are relatively low, cold water is unable to wash off the surface of the adhering grease and small impurities;
Enema is best to choose the sheep sausage coat, pig intestines can also be, but relatively speaking, will be thicker;
Enema with the tools described above is four, no enema machine you can choose their own suitable;
Winter drying is no problem, but if you have home The problem, but if you have a heater at home is not suitable for a long time drying, easy to taste, you can use a fan to blow 3-4 hours to the surface dry can be;
Crispy sausage is different from the annual flavor sausage, do not need to dry for a long time drying, so relatively speaking, can be made all year round. While the preserved flavors need to be made in the dry weather of the month of Lunar New Year to avoid long drying time leading to bad taste;
Handmade sausage is recommended not to make too much at a time, 1~2 pounds of meat can be. Too much irrigation will be very tired. But if you fill the smooth hands of the production is a matter of minutes;
Made want to send people can be in the drying after packing vacuum packaging can be. The winter courier room temperature is no problem, other seasons to mail to be frozen before sending;