Can the freshly made sausage be dried immediately to eliminate moisture? The sausage that has just been made needs to be put in a ventilated place to dry in the shade and dry the water immediately. My children follow me. They usually eat less meat, but they especially like sausages. After having children, I learned to make some sausages with simple flavors from my mother, so that when the children want to eat, they can make delicious sausages at home in half a day, so why go out and buy sausages with a lot of additives and starch?

Today, Longbaolai shared delicious chicken and corn sausage with you. It was crunchy with corn, which was more delicious than ordinary pork sausage. It was very enjoyable. Ingredients to prepare chicken sausage: 2 pieces of chicken breast, 60g of corn kernels, 25g of spicy salad juice, soy sauce 1 0g, oyster sauce10g, pork casing1strip. If there is no spicy salad juice, you can change the amount of ingredients into 25 grams of soy sauce, oyster sauce 15 grams, and appropriate amount of Chili powder, and the weight of other ingredients remains unchanged.

1. Wash the chicken breast, tear off the fascia wrapped outside, cut it into small pieces and chop it into minced meat, or mince it with a meat grinder.

2. Prepare a clean basin with minced chicken, corn kernels, spicy salad juice, soy sauce, oyster sauce and cooking oil.

3. Mix the minced chicken and ingredients clockwise for about 5 minutes, so that it tastes chewy.

4. Wash the pig casing with water twice, put a little oil on the outside of the funnel, and put more pig casings on the funnel to prevent the pig casing from slipping. Fill the minced corn and chicken into the pig casing with chopsticks. Don't fill the pork in the pig casing too full to prevent it from bursting.

5. Tie the filled chicken and corn sausage with a rope with a length of10cm, divide it into several sections, and use toothpicks to tie some small holes in the chicken and corn sausage to squeeze out the air.

6. Hang the chicken and corn sausage on a hanger and hang it in a ventilated place to dry the water vapor on the pig casing, so that the pig casing is crisp enough to eat.

7. Cut off the rope of the chicken corn sausage that has dried the steam, and steam it in a pot with boiling water for about 15 minutes. It is cooked until both sides are white. It is normal that chicken corn sausage will change color after cooling. Steamed chicken corn sausage can be stored in the refrigerator and heated for 3 minutes when you want to eat it.