2. tangerine peel: tangerine peel flavor aroma, mainly play the role of aroma and flavor, there is a little neutralization of the role of spices and ingredients odor, any recipe, are essential spices.
3. Peppercorns: Peppercorns smell aromatic, peppercorns can remove the odor of the ingredients, but also increase the flavor, the most suitable for the sausage (fried before putting).
4. Cinnamon: cinnamon smells aromatic, can remove fishy and unctuous, increase the flavor of the sausage, and there is a little unctuous effect, very suitable for putting into the sausage.
5. nutmeg: nutmeg flavor, taste will be spicy tongue, because the nutmeg deodorization effect is very good, but also can increase the flavor of the ingredients, so many recipes will have the presence of nutmeg, and in the production of sausage, nutmeg is essential spices.
Sausage
Ingredients: 5 pounds of pork, 3.5 grams of cooked tangerine peel, 3 grams of star anise, 2.5 grams of cinnamon, 1.5 grams of cardamom, 7 grams of cooked peppercorns, 25 grams of ginger, 75 grams of sugar, 75 grams of salt, 75 milliliters of white wine, 15 grams of paprika, 5 grams of chicken essence.
Practice:
1. First, clean the five-flower meat, drain the water, and then cut into small particles for spare.
2. Add all the above ingredients to the pork granules, mix well and marinate for 10 minutes.
3. Put the pork into the prepared pork sausage, put, be sure to plug tightly, good sausage, dry for 7 days, the surface of the sausage with a toothpick to tie some holes, and then get the sun for 3-5 days, can be eaten.
Sausage
Note:
1. sausage is done, do not get directly to the sun, we need to first shade-dry for 7 days, so that the surface of the sausage is dry, the meat is cured, before you can be sunshine, if the direct sun, the sausage will be broken.
2. Sun sausage, we have to tie a few holes in the sausage, this step can prevent the sausage because of gas loss and shrinkage, will not affect the appearance of the sale.