How to make sausage without casing
Buy back a pair of small pig intestines, roughly cleaned once, add 20 grams of raw flour, soak for 10 minutes to help remove the odor. Rinse once, take the end of the intestine and connect it under the faucet. Allow the water to fill the inside of the intestines. Scissors gesture clamp the intestine, scrape down the direction of the intestine, repeat a few times, the intestine inside the dirt, soon rinsed out. Starting from one end of the intestine, deal with the film and oil lumps on the surface of the intestine, and gently tear it off. Fill the intestine with water again, and tear off the oil and film that are not clean. The intestines become transparent after being filled with water several times. Grab one end of the sausage and turn it over with the help of chopsticks. Add 20g of cornstarch and a tablespoon of salt to all the intestines. Scrub gently and soak for about 10 minutes. After the inside intestines are cleaned, turn them over again and flip them back to the surface. Flood the intestines to check for any holes or leaks. If you find a leak, cut through the break so that the meat doesn't squeeze out when you fill it. Roll up one strip at a time. Drain the water and the sausage is made!
Precautions for handling the sausage casings 1. Take one end of the sausage and connect it to the underside of the faucet. Allow the water to fill the inside of the sausage. Scissors gesture clamped intestines, scrape down the direction of the intestines, repeat a few times, the intestines inside the dirt, soon washed out. 2. After many times of irrigation water intestines, become transparent. Don't worry about scraping, but pay attention to the strength when tearing off the oil block and film, and the grease that can't be torn off can be cut off with scissors. 3. Finally, fill the water to check if there is any hole or leakage in the intestines. If you find leakage, cut from the breach so that the meat will not be squeezed out when filling the meat.
Simple way to make sausage without sausage casings 1, cut the prepared rolled paper into pieces of appropriate size, apply a thin layer of oil on the smoother side, and then place the oiled side up on a smooth wooden board. 2, take the appropriate amount of filling rolled into a uniform thickness of long strips, put the rolled strips in the middle of the rolled paper, rolled tightly, into a tube, tighten the ends, like twisting candy paper like twisting method. 3, rolled sausage with a toothpick poked on a few small holes, microwave oven on high for two minutes to remove the flip side, and then on high for two minutes can be removed for consumption.
No casing to do sausage notes 1, if the rolled sausage is not ready to eat immediately, you can also directly into the refrigerator frozen, need to eat when you take out the heating. 2, in addition to microwave heating, you can also put the sausage directly into the steamer to steam, or use a skillet to fry before eating. 3, roll the sausage can also be rolled first with plastic wrap, frozen molded and then replaced with tinfoil or other rolling paper, which can save the amount of rolling paper. 4, the final taste of the sausage depends on the quality of the meat filling, specifically how to modulate the meat filling depends on your personal preferences, limited to space, no longer introduced, will not modulate the sausage meat filling on the reference to the previous article.
Two kinds of delicious sausage meat filling 1, in the pork stuffing with a moderate amount of fine salt and mix well, then add minced parsley (can be used instead of perilla or basil minced), minced garlic, eggs, cornstarch, sugar, and pepper can be mixed well. This sausage meat filling can also be removed from the herbs and garlic, put the mixture of meat into the lunch box compacted, boiling water on the pot after steaming is the legendary lunch meat. 2, prepare 200 grams of chicken, 15 to 20 grams of cereal, 20 grams of pork fat, 3 grams of salt, 2 grams of sugar, a little white wine, onion and ginger, corn kernels, peas, pepper 1 gram, egg white 1. First of all, the chicken and pork fat with a cooking machine into a fine velvet, and then add all the remaining accessories and seasonings (except starch), stirring in the same direction until the gelatin sticky, and finally add the starch into the mix.