Homemade grilled sausage practice ingredients preparation
Homemade grilled sausage practice steps
Grilled sausage practice steps 1
1. 6 chicken sausage, carefully remove the casing.
How to make grilled sausage step 2
2. Use a small knife to cut many small slits in it.
Roasted Sausage Step 3
3. Take the right amount of salad oil and set aside, preheat the oven for 5 minutes.
Roasted Sausage Step 4
4. Coat the chicken sausage with the salad oil, spread it evenly and put it in the oven at 150 degrees for 10 minutes.
Roasted sausage recipe step 5
5. 10 minutes later, turn it over and again coated with salad oil on the top and bottom of 150 degrees for 10 minutes
Roasted sausage recipe step 6
6. Out of the oven sprinkled with pepper and cilantro can be
Tips
Prefer to eat the old a little bit more crunchy can be baked a little longer
Roasted sausages can also be used in the oven to cook a little bit longer. p>Sausage Guide
For People
General public can eat.
Buying Guide 1
What kind of sausage is the best? As long as you have the know-how of the following, you can pick out a satisfactory sausage. A look at whether the dry dry sausage is top quality, if the sausage is more moist is not top quality.
Two see whether the meat is fat and thin clearly distinguishable knife cut meat sausage, taste the best; not distinguishable is made of meat churned by the machine, taste worse.
Three look at the degree of thickness of the casing the thinner the better, steamed sausage crisp, such as casing thick, steamed will be "tough".
Four look at the meat color sausage meat color is too transparent, proving that curing added too much white nitrate, is not the best; such as light color, no oil, is not a good product; if too red, no distinctive original color, proving that after the dyeing, do not buy.
Shopping Guide II
Shopping sausage can be used to look, smell, three pinch identification methods. A look is to observe the color. High-quality sausage meat color is distinct, has deteriorated or about to deteriorate sausage meat was yellow, fat yellowish. Of course, the color of the sausage is not the redder the better, the color is too red, adding too much sodium nitrite. The second smell is to check the flavor of the sausage. Sausage is usually flavorful and delicious, spoiled sausage will be stinky and sour. The third pinch is to check the degree of wet and dry sausage. Sausage drying recovery rate of about 65%, dry sausage lean meat pinch up hard, intestinal coating above the contraction of wrinkles. Where there is no contraction, no wrinkles, pinch up soft sausage quality is poor. Sausage should not be stored for too long, or easy to mold. Moldy sausage is easily contaminated by the more virulent Clostridium botulinum, causing food poisoning.
Preservation method
After making the sausage, hang it in a well-ventilated place to dry. When air bubbles are found, use a pinprick to exhaust them. Knot every 12 centimeters or so as 1 section. Turn them over once more after two days.
The drying time depends on temperature, wind and other reasons. Generally, 7-10 days is about right. For eating, it's ready after 3-4 days. But don't dry it too much, or the taste will be worse. When it's ready, put it in a plastic bag and put it in the refrigerator to freeze or chill. You can also use a cotton swab dipped in a little peanut oil to evenly coat the surface, hang it in a cool place below 10℃, and it can be kept until after Chinese New Year.
Guess