Nowadays, many people have begun to make homemade sausages. When making sausages, we will find that we need to use toothpicks to make a few holes. This is actually to facilitate exhaust and drainage and shorten the drying time. So, how to make delicious and salty sausages?
sausage?
The editor will introduce it below.
Why do you need to use toothpicks to make holes when making sausages? 1. To facilitate exhaust and drainage. During the drying process of sausages, the internal water will gradually evaporate and a lot of oil will be produced. If you don’t poke a few holes in the casings, the water and oil will be lost.
Failure to discharge it in time will affect the drying progress of the sausage and may easily cause deterioration.
In addition, the perforations facilitate the discharge of gas and prevent the sausage casings from cracking during the drying process.
2. Shorten the drying time and poke a few holes on the surface of the sausage to speed up the evaporation of water, so that the sausage can be dried better.
How to make delicious sausages that are moderately salty. If you want the sausages to taste delicious, when adding salt, we can put 150 grams of salt into 10 pounds of meat. This is the best curing ratio of salt to meat.
When using table salt, do not use raw salt. Instead, stir-fry the salt in an iron pan. After the salt is cooked, marinate the sausages, which will give a more fragrant taste.
According to relevant research, when the salt concentration in food is 20%, the food will not become moldy, deteriorate, or breed bacteria during the storage process.
Therefore, adding 150 grams of salt to 10 pounds of meat is strictly calculated, so don’t add it randomly.
Steps to make sausage stuffing. Ingredients for stuffing sausage that are moderately salty and not moldy: pork, salt, pepper, five-spice powder, chicken essence, pepper noodles, rock sugar, and strong white wine.
Preparation 1. Prepare an appropriate amount of casings, wash them with clean water, soak them in white vinegar, sterilize them, and drain them for later use.
2. Prepare 10 pounds of pork that is three to seven fat and lean. After cleaning, wipe off the water in the pork, then cut the pork into small pieces with a knife and set aside.
3. When making sausages, three or seven fat and lean pork can make the sausage fat but not greasy and have the best taste.
Remember to remove the skin of pork, as it is not suitable for making sausage.
4. After cutting the pork, we need to put it into a large bowl, then add 150 grams of salt, 15 grams of pepper powder, 20 grams of five-spice powder, 20 grams of chicken essence, 60 grams of chili powder, and 20 grams of rock sugar.
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5. Finally, we need to add 30 grams of high-strength liquor to the large bowl. High-strength liquor can not only improve the taste of the sausage, but also increase the storage time.
6. After adding all these condiments into a large bowl, we need to put on gloves, scratch and mix them evenly, and marinate the meat for 2 hours to let it absorb the flavor.
7. Take out the prepared casings, tie the intestines with a knot, then insert the casings into the sausage stuffer, and stuff the marinated pork into the casings.
8. When filling the meat, we should not fill the meat too much. Only 8 minutes of filling is enough. This can avoid casing rupture.
9. After filling all the meat into the casing, we need to tie a knot at the end of the casing and use cotton thread to divide the sausage into sections for easy drying.
10. Prepare two toothpicks and use them to poke holes on the surface of the sausage to expel the air inside and the sausage will be firmer.
11. Finally, we need to put the prepared sausage in a ventilated place, blow dry the surface moisture first, and then put it in the sun to dry for about 10 days. The food is ready.
12. After making the sausage, remember to boil it in hot water before eating it. After a certain amount of nitrite is removed, it can be steamed or fried.