Jujube sausage;

Selection of raw meat;

Select fresh lean meat that has passed the health inspection as raw material, and remove tendons, congestion and lesions;< /p>

Recipe;

100 kilograms of lean meat, 3.6 to 4.0 kilograms of salt, 3.0 to 3.5 kilograms of white sugar, 150 grams of liquor, 15 grams of sodium nitrate;

Processing method ;

Use a coarse meat grinder to grind the lean meat into 10 mm square meat cubes, then put it into a container, mix the various auxiliary materials thoroughly, and then enter the meat filling process in 30 minutes. The casings chosen are 3 to 4-way casings (diameter 28 to 32 mm), and the meat filling should be neither loose nor tight. The filled intestines are deflated with a needle to remove air and water. Then tie it into small sections with cotton rope, each section is 4 to 5 centimeters long;

After tying, wash it in hot water to remove oil and debris outside the casing. Then hang the intestines on a bamboo pole, and after blowing them to dry for several hours, make the two ends of each section of intestines and the entire intestine body into a date shape, with rounded ends at both ends and no sharp edges. Generally speaking, jujube intestines should not be baked. Baking will easily cause the intestinal body to have a high contraction rate and make the appearance unattractive. After drying, use scissors to cut off the cotton rope, trim both ends of the jujube intestines, and then apply sesame oil on each jujube intestine;

Taiwanese sausage;

Main raw materials for making;< /p>

Fresh or frozen pork, fat content about 20%-30%; 1000g;

Taiwanese sausage ingredients 60g;

Marining ratio;

Marinate: water: raw meat = 6:36:100;

Taiwan sausage making method;

Other ingredients;

Water (ice water or cold water) 360g? Taiwanese sausage (2) casing 1.50m~2.00m;

White wine 0.32g/100g raw meat;

Granulated sugar 5.56g/100g raw meat;

8 grams of corn starch/100 grams of raw meat;

Production steps;

Step 1: Choose fresh pork or frozen pork, the fat content is about 20- 30%. It is recommended to mince the raw meat in the frozen state (-4℃) (meat grinder orifice diameter 4mm) and set aside. Families without a meat grinder can also directly purchase commercially available pork fillings;

Step 2: Marinate: Add 6g of Taiwanese sausage ingredients and 36g of ice water for every 100g of raw meat. First mix the ingredients with ice water to dissolve, then mix evenly with the raw meat. If you want to make an authentic Taiwanese sausage flavor, you can add an appropriate amount of sorghum wine or rice wine, and an appropriate amount of natural pigment monascus red to make the color of the sausage more attractive;

Step 3: It is recommended to use a diameter of 22- 24mm sheep casings are filled. When filling, use a funnel to directly put on the casings and manually fill the casings. If you have a sausage filling machine at home, you can use a sausage filling machine to fill the intestines. The mouth end of the filled casing should be knotted, and the enema should be moderately tight and loose. The length of the filled intestine is recommended to be 10-12cm. Use a thin rope to tie it. After filling the intestines, use a small needle to poke several small holes to facilitate moisture and air during drying. Exclusion;

Step 4: The filled sausage can be stored in the refrigerator and eaten as needed, or it can be directly steamed or fried before consumption;

Step 5 : When cooking, the center temperature of the sausage should reach 72°C. It is recommended that the cooking time is about 15 minutes. It can be adjusted and flexibly controlled according to the size of the enema. Frying: Put a small amount of cooking oil in the pot and fry over medium heat for 5-6 minutes, until the surface is browned and the center is cooked through;

Step 6: If you do not have the conditions for enema, you can add it with Mix the ingredients evenly and make the minced meat into a cake shape with a diameter of about 8cm and a thickness of about 8-10mm. Eat directly by frying. The main raw materials needed for this dish: fresh or frozen pork, fat content about 20-30%; 1000 grams of Taiwanese sausage ingredients: 60 grams. Marinade ratio: Marinade: water: raw meat = 6:36:100; other ingredients: water ( Ice water or cold water) 360g casings 1.50~2.00m white wine 0.32g/100g raw meat sugar 5.56g/100g raw meat corn starch 8g/100g raw meat Recommended baking time: Steaming: about 15 minutes;

Preparation instructions:

The intensity of the sausage flavor can be adjusted according to everyone's preferences.

But there must be white wine and ginger powder (juice) in the seasoning;

When making sausages, adding a little glucose (such as starch, potato flour, etc.) can make the pickled sausages red and increase the appearance of the sausages. Beautiful;

Sausage can be stored for a long time (but do not add preservatives).