Preserved sausage is a very popular food in our daily life, preserved sausage is a meat product made of meat as raw material, then cut and twisted into dices with some accessories, then filled with animal intestines through fermentation and mature dry. Sausage is one of our meat products, sausage can be eaten cold, can also be used to stir-fry vegetables, the flavor is very good.

How to choose preserved sausage

Preserved sausage is a kind of cured products, we can eat preserved sausage can be appetizing, increase appetite. A good preserved sausage is dry and shriveled, moderately uniform in size and length, and the casing and meat are closely associated with one another, and the sausage filling is firm. The surface is tight and elastic, the cut surface is tight, the color is uniform, consistent around and in the center. The lean meat in the intestine is bright rose red, the fat meat is white but not yellow, no gray spots, and the smell is fragrant and strong.

How to make Chinese sausage The process of making Chinese sausage

Raw materials: pork (hindquarters skinless), pig intestine, salt, monosodium glutamate (MSG), peppercorns, pepper, chili pepper, white wine, sugar.

Production process:

1: Peeled pork with warm water to wash, the meat surface of the water Li dry, separate the fat and lean meat, respectively, changed into 1CM diced meat, respectively, in a different porcelain irrigation.

2: according to personal taste into the salt, monosodium glutamate, pepper, pepper, chili. White wine, sugar and other ingredients, mix well, cover and marinate for 8 - 10 hours. Because lean meat is easy to taste, fat meat greasy, often fat meat first marinated 1 - 2 hours.

3: In the process of marinating, we can make sausage. The small intestine with warm water with a small amount of salt or alkali cleaning, but salt and alkali should not put too much, that will make the small intestine brittle, easy to destroy when we scrape the intestine. After cleaning the small intestine into a flat hard place, with a stainless steel ruler or table knife with uniform force to scrape the small intestine from top to bottom, until hanging to seem to be transparent, in the beginning of the water inside and outside rinsing, rinsing clean hedge water, so that the intestinal coating is done.

Sausage production notes

Sausage in the production process, to mix fat and thin mixing, and then use the casing end of the set of funnels, the mixing of the meat into the casing, full of the whole after the first use of a thin rope to the casing of the bottom end of the tie, and then kneaded the body of the intestines, so that the cans of the intestines of the body of the thickness of the body uniformly. Keep in mind that it must not be filled too full, or it will be violent in the later drying process, and not too loose or leave air, so wait until the sausage molding time is not good. Will be filled with good intestines every 10 - 20CM with a thin rope tied into a small section, the bottom of each small section with a needle to tie a small hole, the excess water and air to stay out, and then take out in the sunny place in the sun for 3 - 4 days, in the hanging to the ventilation of the high place. Usually air-dried under the eaves. It usually takes about 15 days to make it.

Double Wax Stir-Fry

Ingredients: a small piece of bacon, sausage 2 small, 100 grams of Dutch beans, 1 tablespoon of garlic, a little chicken powder, a little sugar.

Double wax stir-fry practice steps:

Step 1, the Dutch beans to the meridian wash; bacon, sausage cleaned with a bowl of water; into the microwave oven, press the cooking button for 5 minutes (you can also steam for 10 minutes) cooked out of the bowl of water don't pour out, stay with the next step.

Step 2, boil water in the pot with salt, pour down the water just cooked sausage, blanch the Dutch beans in boiling water for a few seconds, drain. Sausage, bacon slices;

Step 3, hot pot put the right amount of cooking oil, the garlic down to burst incense, sausage, bacon down to stir-fry a little;

Step 4, into the blanched Dutch beans, add chicken powder, sugar stir-fry a few times to rise.

Sausage practice and serving method we introduced above, sausage with animal meat as raw materials, and then with some seasonings, you can make. Sausage can be eaten after about 15 days of curing, sausage is a flavorful food, often eat sausage can help to help the appetite. However, preserved sausage belongs to the cured food, can not eat more, and the elderly, children, pregnant women and high blood fat people, liver and kidney insufficiency people can not eat.