Practice 1:
Ingredients: 2500g fresh pork.
Steps:
1 Processing of raw meat: 2000g of fresh pork leg and 500g of pork belly (or fat) are selected. Generally, the ratio of fat to thin is 20% fat and 80% thin. Wash, drain and cut into small pieces, ground into meat stuffing with 8 mm orifice plate of meat grinder (it can be cut into shredded meat with a knife, which tastes better), and cut fat into filaments with a knife.
2. Mixing and stirring of meat stuffing: Add a bag of Taiwan Province sausage seasoning to the mixed meat stuffing, and you can add about 50g of high-alcohol liquor,100g of starch, and a proper amount of water (don't add water if you want to make air-dried sausage), and stir together clockwise for 10- 15 minutes. It is best to stir hard to make the meat more elastic.
3. Pickling of the meat stuffing: the evenly stirred meat stuffing is sealed with plastic wrap and put into the cold storage area of the refrigerator for 2- 10 hours before enema, so that the meat stuffing is more tasty and the prepared sausage tastes more crisp.
4. Segmenting enema: Generally, Taiwan Province sausage is made of casings with a diameter of 20-30mm, salted casings or dried casings. Take out the casings, wash off the surface salt in clean water, soak them in warm water (below 35℃) for about 20min, and irrigate the inner wall. Put the casings on the enema tube, and pour the marinated meat into the enema barrel. Pay attention to the tightness and uniformity of the casings during the enema. After filling, start to tie the rope, generally about 10 cm. If there are bubbles on the lower intestine, use toothpicks or needle-shaped tools to tie small holes, so that the sausage is not easy to burst when cooking and roasting.
5, drying: If the weather temperature is below 10 degrees, you can hang sausages and dry them in a ventilated and cool place for a day (don't let them dry in the sun). If you want to make air-dried sausages, dry them in the air for about 10 days and put them in the refrigerator. If the weather temperature is high, it can't be placed outdoors to prevent deterioration. It can be directly boiled or fried.
6. Cooked: The dried sausage can be put into a steamer, steamed on low fire for about 20 minutes after the water boils, or boiled directly. After the water boils, add the sausage, and then boil it on medium and small fire for about 20-40 minutes, and it will be cooked when it floats. Do not use a big fire. If there is a big fire, the sausage will easily break! You can eat it directly after cooking, or store it in the freezer after cooling thoroughly. If there is an oven, it can be baked directly, and the temperature is set at 170 degrees, and the baking time is about 15 minutes. There are many ways to eat sausages, and frying and roasting are delicious!
Precautions:
1, sausage can be filled with 8 minutes. After filling, separate several sections with cotton rope and puncture holes to exhaust. Too little meat tastes bad, too much meat or air is not exhausted, which is easy to burst during cooking and roasting. Hang it to dry after it is done, as long as the skin is not sticky. Don't hang it for too long, as the skin will be hard.
2. Natural casings have a fishy smell, which can be removed by cleaning them with a little white wine or white vinegar. It is best to soak the casings as much as possible, add more salt to the useless casings, and store them in cold storage or at 0- 18℃. Wipe off excess water with absorbent cloth after soaking, and add more salt to refrigerate.
3, make crispy sausages, after filling the sausages, dry the water vapor and then put it away, and it will become crispy after baking.
Practice 2:
Ingredients: pork 1kg, cooking wine, water 60ml, salt, Chili powder 1 teaspoon, garlic powder-1 teaspoon, black pepper powder 1 teaspoon, corn starch 1 teaspoon, Taiwan Province sausage seasoning 70g, and sheep casing.
Steps:
1, the ratio of fat to thin of pork is 2:8 or 3:7, and the appropriate amount of sheep casing is washed with water to remove salt and soaked for 30 minutes. You can rinse each casing with water under tap water to check whether there is any hole, and then soak it in water for later use. If you are afraid of fishy smell, you can add some cooking wine to the water.
2. Cut the meat into small pieces first, and then ground the stuffing with a meat grinder.
3. Put the meat stuffing into a steel basin, add about 70g of Taiwan Province sausage seasoning, water, starch, cooking wine, chopped black pepper, garlic powder, Chili powder and a little salt, and stir.
4. Put the casing on the funnel, tie the knot at the lower end and start enema. While pouring, tie it with thread in sections.
5. Hang the prepared sausage and air dry it for one day.
6. Cook the dried sausage. Observe the bubbles while cooking and prick them with an awl.
7. Take out the cooked sausage, drain it, and let it cool to be frozen and stored.
8. When eating, fry with a small fire until the skin turns brown.
Precautions:
1, when filling enema, puncture and deflate, which will be more dense, and the bubbles will be much less when cooking, which is easy to operate.
2, when frying, cut vertically, it is better to go to the pot, the heat is fast, and the taste is good.