In winter, many people like to fill sausages themselves in winter, so that the ingredients are reliable, clean and hygienic; Secondly, it is safe to eat without additives. However, some people's sausages are either moldy or have a bad taste. Some people really want to try to fill their own sausages, but they don't know where to start, especially how much salt to put and what seasoning to put.
As the old saying goes, "the beauty of food lies in taste, and the beauty of taste lies in taste", and sausages are no exception. Seasoning is the key to whether sausages are delicious or not. As the saying goes, "Five flavors are mixed, and a hundred flavors are fragrant." Sausages with different seasoning formulas have different tastes, such as original, spiced, spicy, spicy and so on. In recent years, new seafood flavors have been derived. No matter what flavor of sausage you fill, you should keep in mind the "four tips" Sausages are delicious and mildew-free.
Four tips to remember when stuffing sausages.
Secret 1: the proportion of seasoning
As the saying goes, "salt is the king of all kinds of flavors", and no matter what you cook, it is indispensable. Salt can not only improve the taste, but also change the taste. For example, adding a little salt to sucrose will make it sweeter. This is what the culinary world often says: "Sweet, add some salt". Salt also plays an important role, which is sterilization and antisepsis. When filling sausages, too much salt is harmful to your health, but too little salt is easy to grow moldy. So how much salt is suitable for filling sausages?
Generally speaking, 100 kg pork plus 100 g salt. Of course, this figure is not fixed, and can be fine-tuned according to personal taste and the amount of other seasonings. In addition to salt, there are two essential seasonings for filling sausages: white wine and white sugar, and different tastes have different requirements.
Taking 10 kg pork as an example, the following introduces the proportion of original flavor, Sichuan flavor and Guangdong flavor sausage seasonings.
① The original sausage seasoning is relatively simple, which keeps the original flavor and fresh flavor of pork to the maximum extent. Seasoning proportion: 90g of salt, 50g of high-alcohol liquor and 50g of sugar.
② Besides the fresh flavor of pork, Sichuan-style sausage highlights the unique spicy flavor of Sichuan, with rich taste levels. Specific seasoning ratio: salt 100g, green pepper powder 30g, red pepper powder 20g, Chili powder 70g, pepper powder 25g, thirteen spices 3g, sugar 50g, high-alcohol liquor 50g, monosodium glutamate 25g and ginger juice 30g.
Compared with other sausages, Cantonese sausage is characterized by sweetness. The classic formula is "3, 3, 3, 3" system, that is, the proportion of one catty of pork seasoning is salt 3 yuan, white wine 3 yuan, sugar 3 yuan and soy sauce 3 yuan, and the proportion of the four seasonings is equal and equal. Personally, I think this proportion of salt is a little too much.
Tip 2: the choice of pork
Some people like to buy pig forelegs while others like to buy pig hind legs. The front legs are tender, fat and a little greasy; However, the hind legs are strong, with less fat and more firewood flavor. Sausage should not only be fat and thin, but also be reasonably matched with pork in different parts. The best pork collocation is plum blossom, tenderloin, lean hind leg and pork belly, with a ratio of 5:2:2: 1.
Plum blossom meat is the most delicate piece of pork, which is located on the shoulder blades of pigs. It has a lot of lean meat and is very tender. No matter how you eat it, it won't get old, and it tastes good. Tenderloin is also a tender part suitable for cooking and frying, and it tastes good when used to make sausages. The sausage filled in the ratio of 5:2:2: 1 is not greasy at all, moderate in hardness, non-stuffed and particularly fragrant.
Trick 3: Treatment of casing
Sausage casings are divided into natural casings and artificial casings. Natural casings are mainly pig intestines and sheep intestines, and artificial casings are made of animal skins. Pig small intestine and sheep small intestine have their own characteristics. Pig small intestine has good expansibility, while sheep small intestine is thin, soft and thin, but it tastes heavy. At present, most people in China choose pig small intestine as sausage stuffing.
The quality of casing is very important, fresh and not damaged. After you buy it home, you need to wash it with water to remove the salt on its surface, add a proper amount of white wine to soak it to remove the fishy smell, and then wash it repeatedly with clear water. Anyway, it should be washed several times, and the washed casing should be dried before use. Only in this way, sausages are more fragrant and have no peculiar smell.
Tip 4: Production Time
It is not suitable for filling sausages in hot weather, and it is best to marinate sausages below 10. Some people think that sausages can be filled after winter begins. Maybe the north is fine at this time, but the south is not. Early winter has just entered the winter, and the temperature is still hovering around 20℃, which does not meet the requirements for making sausages. If the temperature requirement is violated, sausages will rot and stink easily.
There is a folk custom of "curing in winter and storing it to keep out the cold". For the south, the best time to fill sausages is after the light snow solar term. After the light snow, the temperature plummeted and the weather became dry, which was a good time to fill the bacon.
Practice of Sichuan-style spicy sausage
Ingredients and ingredients: pork 10 kg, casing 10 m, salt 100 g, 30 g of green pepper powder, 20 g of red pepper powder, 80 g of pepper powder, 25 g of pepper powder, 3 g of thirteen spices, 50 g of sugar, 25 g of monosodium glutamate, 30 g of ginger juice and strong fragrance.
1. Choose lean pork with 3 points and 7 points, cut the lean pork into strips with a width of 0.8 cm and a length of 2 cm, soak it in salt water for 2 hours, remove the smell of blood and water, and cut the fat into short pieces.
2. Put the cut pork into a large pot, add salt, green and red pepper powder, Chili powder, pepper powder, thirteen spices, white sugar, monosodium glutamate, ginger juice and Luzhou-flavor liquor, put on disposable gloves, grab and mix evenly, and marinate for 3 hours.
3. Check whether the casing is damaged, pick out the damaged casing, soak the casing in an aqueous solution containing a small amount of baking soda or salt15min, clean it several times, then put it on the faucet, rinse the inner wall of the casing twice, and lubricate the inner wall of the casing.
4. Put the casing on the funnel mouth of the sausage filling tool, tie a knot at the end, and then slowly pour the marinated meat strips into the casing. When filling, push the meat gently along the casing with your hands. If there are no tools, you can use coca-cola bottle instead. Cut from 1/3, and the upper part can be used as a simple enema tool. Note: When filling sausages, be careful not to fill them too loosely or too tightly. If it is too tight, the casing will break; if it is too loose, the sausage will collapse.
5. tie a knot on the casing after filling it out, then tie the sausage into small pieces with cotton thread in the middle, and then tie some small holes on the casing with toothpicks to help exhaust. Finally, hang it in a ventilated and cool place for air drying 10 day. Feel dry skin and press it elastically. Those who like the smell of smoke can also have one, which is more intense.