material
500 grams of pork forelegs
Orleans marinade 50 grams
20 grams of corn starch
8 grams of cooking wine
The gut is two meters.
0.5g of monascus powder (optional).
80 grams of ice water
A few slices of ginger (for cooking sausages)
Proper cooking wine (for cooking sausages)
Practice of self-made roast sausage
Pig front leg meat: 350 grams of lean meat is cut into small dices about 0.5 cm, and fat meat 150 grams is mashed and put into a bowl.
Orleans marinade, honey or spicy or semi-mixed taste delicious.
Put 50g of Orleans marinade, corn starch and 1 g of red rice powder (colored or not) into the meat bowl, and prepare 80g of ice water (which can be frozen in the refrigerator for 20 minutes or refrigerated in advance).
Stir with chopsticks and always stir in one direction, adding ice water several times during this period.
Chopsticks are too laborious. Decisively change electric egg beater, install a stirring rod to stir in one direction, so that the meat in each position in the basin can be stirred violently. It would be better if there is a chef machine at home!
Until adding water for the last time, stir the minced meat until it becomes compact, and obviously feel the resistance of the stirring rod. Exit the stirring rod, slide out of the head along the stirring rod by hand, and take down the minced meat tightly wrapped on it.
Pack minced meat, cover it with plastic wrap and put it in refrigerator 12-24 hours. I prepared minced meat last night and refrigerated it all night. Today, the time for enema is just right.
20/22 model sheep casing is about two meters long. Soak it in vinegar and rub it gently. Then turn on the tap and pour water into the casing to wash the inner wall of the casing.
Add a spoonful of cooking wine to a small amount of water in the bowl, and gently put the cleaned casings into different positions in the bowl one by one. Don't stir them. Be careful not to entangle the casings, and soak them for at least half an hour to remove the fishy smell. I soaked it the first night and washed it again the next day when I needed it.
Fill the enema with meat stuffing. Don't push the meat out, put the casing at the outlet of the enema.
Squeeze out a little meat.
Using the lubrication degree of the meat stuffing, push the casing up with two fingers. At this time, you will find that the casing is easily pushed up under the lubrication of the meat stuffing.
When pushing it to the bottom, push it to the bottom along the casing by hand to exhaust the air in the casing and tie a knot at the end of the casing. Don't get the knot too close to the end, it will slip away easily.
Push the end of the casing to the outlet of the enema device.
Push the enema with your right hand to send the meat stuffing, and loosen the casing with your left hand along the rhythm of filling, and fill it as evenly as possible.
After filling all the meat stuffing, there is still stagnant meat stuffing at the tip of the enema device. Take off the enema head, press the meat stuffing with your fingers, and finally poke it gently with chopsticks until all the meat stuffing is filled into the casing.
Tie it with cotton thread from the knotted end in turn.
Tie it to the tail to squeeze the meat, tie a knot and shut up. The length of each section is basically the same, which makes it look better. After all the sausages are tied, you can wash the scum off the surface with clear water, or you don't need to wash it when it is clean.
Vent the sausage with a needle tip. Depending on the position of the air hole, each section can be pricked two or three times or four or five times. Never cut the sausage casing.
Hang it on a hanger and blow it with a fan for about an hour to collect some water vapor on its surface. If the temperature is low, you can choose natural wind to blow all night.
Put cold water in the pot, put a few slices of ginger and a small amount of cooking wine in the pot to remove the fishy smell, and the amount of water should be enough to drown the sausage. Open the fire to boiling (? You can't keep the water running. Turn down the heat and let the sausage cook at low temperature for a long time. Turn off the water for about 20-25 minutes, and the boiling water will definitely crack. Remember!
Skim the foam off the surface until all the sausages float. You can gently turn the sausage over and let the sausage that has floated out of the water cook. I broke several casings during enema, and all the spices leaked out when cooking.
Hang the cooked sausage on a hanger and let it dry the water vapor on the skin until it is completely cooled.
Cut into small pieces, remove the cotton thread, and the sausage is ready. You can eat, roast, stir-fry, microwave, stir-fry and cook soup directly. You can make more at a time, put it in the refrigerator and take it as you eat.
Cut several edges diagonally on both sides of the sausage (it is ok not to cut), brush a layer of cooking oil and sprinkle cumin powder.
The middle layer of the oven 180 degrees for about 7 minutes, the surface of the incision is crisp and yellow.