Many people like to eat sausages, but the taste of sausages sold outside varies, and homemade ones are not as safe to eat. Nowadays, the price of pork is not high, so it is very suitable to stuff more sausages and freeze them in the refrigerator, which is very convenient to eat. When making homemade sausages, what are some tips for filling them? The following aspects need to be paid attention to:

Be particular about the ratio of fat to lean meat and the cutting method

When stuffing sausages, you should choose meat that is both lean and fat. The general fat-to-fat ratio is 3: 7 and 2:8, this kind of fat and lean meat is less greasy and less greasy than the sausage made, and it tastes more delicious. At the same time, fill the sausages yourself. If you want a better taste, the cutting method is also particular: it is best to cut the meat into slices or shreds, and cut the fat and thin separately. You can control the fat-to-thin ratio, and the sausages filled in this way are better than those filled with minced meat. The sausage was chewier and tastier.

When adjusting the meat filling, add water to make it more tender.

When we adjust the dumpling filling, we like to add some water to make the meat filling taste better. In the same way, when we prepare sausage meat filling, we also need to add some water, so that the meat will be softer and taste more tender. Generally, for one pound of meat, you can add 35 grams of water.

The meat filling will be more flavorful after marinating for a period of time

After the cut meat is added with seasonings to adjust the flavor, do not fill it immediately. It is best to refrigerate the prepared meat filling in the refrigerator for more than 6 hours. The purpose of this is to fully integrate the seasoning and meat, and the flavor of the seasoning will completely penetrate into the meat, making it taste more delicious.

The casing should not be filled too full with meat

During the process of enema, the meat should be pushed into the casing. The meat should not be filled too full. Generally, it is enough to fill it seven to eight minutes full. The reason is: if the intestines are filled and cooked immediately, the inside of the filled intestines will expand during the cooking process, filling the casings. If the intestines are filled very full, the intestines will easily explode as soon as they are cooked. If the dried sausages are filled too full, the casings may burst during the drying process.

Finally, I would like to remind everyone that if air enters the sausage filling process, you should use a toothpick to prick the air bubbles in time to release the air. This is also to prevent the sausage from bursting.

When we stuff sausages ourselves, we should pay attention to the above tips and add salt and seasonings according to the normal proportions to make the sausages more delicious. You may wish to try them.