Ingredients ?
Skinless pork (3 parts fat, 7 parts lean) 4.5 kg
Scallion, ginger moderate
Sheep or pork intestines 69 grams
Sweet potato starch or corn starch 100 grams
Salt 43 grams
Water moderate
Red bean curd powder (you can leave it out, it is only used for mixing the color) 4 grams or so
Sugar 40 grams
Wine 30 grams
Soy sauce 60 grams
Cotton thread, needle, sausage dunking tool
Some white wine (for soaking goat sausage)
Homemade ham sausage, crunchy sausage recipe ?
Ginger sliced, scallions cut into sections into the water soaked for more than half an hour, then repeatedly scratch and pinch the onion and ginger, fishing off the onion and ginger, made of onion and ginger water.
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Sheep intestines in water with a little white wine soak for more than half an hour, rinse with water, cotton thread cut, sausage filling tools, needles, wash and spare.
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Superior meat washed and cut into pieces, fat and lean meat separately stirred into the meat mixture, the thickness of the meat mixture depends on personal preference, all of them.
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Salt, sugar, cooking wine, soy sauce, red bean curd powder, sweet potato starch into the meat, just adjusted onion and ginger water, pour a small portion of the meat, stir in one direction, and so that the meat thoroughly absorbed the water, and then pour a portion of the onion and ginger starch water, and then stir in one direction, the step is very important to be divided each time and so that the meat to the water absorbed, and then repeat! The next step.
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Until the meat looks very moist, hand pat on the meat is very elastic, it's good, cover the plastic wrap or plastic bag, put the refrigerator fresh for more than 2 hours, so that the meat can fully absorb the seasoning, frozen after the meat more Q bullet.
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Tie one end of the sheep intestine with cotton thread, the meat filling point to the sheep intestine, and then slowly push the sheep intestine towards the inside, all the way to the bottom of the sheep intestine, begin to fill the sausage.
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A sausage filling, according to their own preferred length, in the thumb can easily press down the place, with cotton thread a section of a section of the tie, and then take the needle to the sausage have air bubbles in the place of the tie a little (each sausage must use the needle to tie a few small holes, will be the inside of the air out, otherwise easy to burst when cooking)
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All filled with good sausage
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Cold weather drying a night, air-drying skin, summer production on the use of electric fans, blowing for about 2 hours, the skin dry on it
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Cold water in the pot, the whole process of medium-low heat, do not cover the lid, cook for 20 ~ 30 minutes to cook. Cook for 20~30 minutes, then pull out to cool
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Out of the pot, one person ate one, the skin is very crispy, the meat is juicy. Cooled bagged frozen preservation
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Tips
1-Somewhere in the sheep intestines and seasoning to sell, this year, buy sheep intestines to send sausage enema tool is super powerful, save half the time.
2 - you can also use a special ham sausage seasoning, made with commercially available ham sausage a flavor, I personally think the flavor is too strong, has always been seasoned according to the family's practices.
3. The amount I gave is not necessarily suitable for the public taste, as we all know that Chinese food is difficult to adjust, the seasoning can be put a little less at a time, not enough and then slowly add.
4- The saltiness of the meat filling, you can take a little first, fry a meat pie taste.
5-cooking when the fire must not be big, will burst skin, do not cook for a long time, floating up generally cooked on the fish.