I've never bought that kind of sausage for Dudu, because I'm not at ease. What can you expect from a sausage with two yuan each, and it smells so delicious? I don't know what to add, so it's best not to give it to children. However, when Dudu met his aunt in kindergarten, her aunt bought a sausage for Dudu. From then on, DuDu liked it and asked for it, but I tried not to buy it for him, and sometimes I cried for it.
Children like to eat, and it is not a problem to refuse all the time, so I decided to do it myself.
The reasons why I decided to make my own intestines are as follows: First, children who want to eat and refuse all the time will be very wronged. Second, Dudu usually doesn't like meat, especially red meat. Probably because the fiber is thick, he usually spits it out when chewing in his mouth. He thinks the stew is soft and rotten, but he just can't eat it.
Red meat is directly cooked and not eaten, but Dudu likes to eat ham sausage and roast sausage, and he will eat it when it is made into sausage.
Meat is rich in protein and red meat is rich in iron, so I always try to make Dudu eat some red meat.
Cooking sausages requires some tools, so I bought casing, enema machine and a pack of ingredients online years ago. I made it twice when I had time at home during the New Year, and Dudu liked it very much. Of course, I also like to eat them, but because the production is relatively complicated, I mainly leave them for DuDu. Adults can eat meat directly.
In fact, it is not difficult to do it, but it requires patience. Here are some practices and experiences.
Sausage ingredients: pork or beef (lean meat and fat meat are 8:2), starch, salt, white sugar, soy sauce, oyster sauce, spiced powder, pepper, cooking wine and water. Of course, you can also add other ingredients according to your favorite taste.
Because I bought a pack of ingredients when I bought the casing, I added some outsourced ingredients. If not, I don't need to add it, just add my own ingredients.
Tools: casing and enema, cotton thread.
If there is no casing and enema, you can also wrap the meat stuffing in tin foil and steam it, or you can use a mold, but I don't think it is as delicious as casing.
One catty of meat can be mixed with 60 liters of water and water (or soaked with onion ginger to make onion ginger Jiang Shui), and other ingredients can be added according to taste. Because it is for children, it is recommended to be light and add less salt.
I didn't weigh the ingredients because the electronic scale at home was broken. I added it according to my own experience.
If you are not at ease, you can fry a small piece of meat first and try it. If it doesn't fit, add seasoning.
1, meat stuffing:
You can dice the meat yourself and chop it up a little, or you can buy diced meat directly. It is best not to have minced meat. Some granules taste better, because children who can eat sausages are not young.
Add salt, sugar, soy sauce (salty soy sauce), oyster sauce, white pepper powder, spiced powder (thirteen spices) and seasoning to the meat stuffing, then add a little water and stir in one direction. Water should be added one by one, less at a time, and the remaining water should be poured into starch to make water starch, and then added into the meat stuffing and stirred vigorously.
You can also use the bought bacon directly, plus pepper, soy sauce, oyster sauce, water starch and so on.
The prepared meat stuffing is wrapped in plastic wrap and put in the refrigerator for one night, or half a day, which is more delicious after a long time.
2. stuffed sausages.
Wash the casing to remove salt particles, rinse it several times, soak it in clear water for two or three hours, or add some cooking wine to remove fishy smell.
The casing is soaked, the meat is marinated, the cotton thread is cut and the enema is ready.
Assemble the enema device, fill in the meat stuffing, put the casing on a mouth, tie the casing at one end, turn the handle at the other end, squeeze out the meat stuffing and pour it into the casing. Turn your hand to the tube next to the middle. Open it and fill it with meat. When the casing is finished, put on another one.
Tie a casing on your head, or tie it with cotton thread. The filled sausage is tied with cotton thread at intervals, and the length can be similar to that of the roast sausage sold outside.
Precautions:
Set the casing first, because the casing is very thin, and it may not be easy to set it for the first time. It would be better to put meat stuffing in the mouth of the enema. Patiently put it aside, smooth it up, and after all the sleeves are put on, smooth the sleeve over your head, put it on and tie it to your head. Don't use too much force to avoid damaging the shell.
Second, don't fill it too full or too fast to avoid bursting. If so, cut it and tie it up. I fell twice the first time, but I didn't fall the second time.
3, cold sausage.
The surface of the filled intestine is wet, so it should be dried. Before cooling, puncture the intestines with toothpicks or needles to exhaust air, and then hang them up. I'm hanging it on the hanger.
Pay attention to stay in the shade when it is cold, and don't expose yourself to the sun to avoid the meat from deteriorating at high temperature. If the temperature at home is high, you can also use a fan to speed up air drying. I opened the balcony window and hung it all night.
4. Steamed sausages.
After the sausage surface is dried, it can be steamed or boiled. I steam it, put it on the steamer, put it on the pot with cold water, and turn the heat down for 20-25 minutes. If it is boiled, it needs a small fire, and the water seems to be boiling. 15 minutes is enough.
When steaming or cooking, be careful to use a small fire, not a big fire, which may burst the casing.
It smells good after steaming, and DuDu ate a few directly. Let the rest cool, put them in fresh-keeping bags and put them in the refrigerator for freezing. When eating again, take out a few pieces and steam them directly, or fry them on low fire (no need to put oil because the intestines themselves have fat leaching), which is very delicious.
You can cook more at once. It's good to steam, make soup or make side dishes for your children at breakfast.
This kind of sausage is also called crispy sausage, with crispy skin and fragrant meat. Without additives, you can safely give it to your children and eat sausages yourself, so you don't have to worry about your children not eating meat anymore.
The disadvantage is that the production process is complicated, but if you want to eat safe food, it is still worth making it yourself, especially for children who are still young and are not suitable for eating all kinds of unknown items sold outside. Watching children like to eat gives them motivation to do it.