Black pepper beef sausage
By VicentaLakin
What's for breakfast? It's been a headache. There's a lot of sausage additives in the market, and the meat is not reassuring. I had to work hard。
Recipe Recommendations
- beef 500 grams
- casing art. 1
- oyster sauce 15ML
- black pepper 4 grams
- salt 6 grams
- sugar 4 grams
- red wine 15ML
- cinnamon powder 3 grams
- monascus 5 grams
- onion 20 grams
- starch 30 grams
- water 50ML
- salty and fresh
- roast
- three-quarters of an hour
- simple
Steps for Black pepper beef sausage
1
500 grams of beef is sifted into water to remove blood water。
2
Two more times。
3
It shakes the leaks, flips up and down, and the meat will be lumps, and there will be no fat on the screen。
4
Squeeze the water in the meat and say it's enough for 500 grams. Remember the numbers
5
add 15ml of stork. salt six. sugar four. cinnamon 3 grams. red powder 5 grams. wine 15ml. black pepper 4 grams. onions broke 20 grams. starp's 30 grams。
6
one side of it is mixed, and a little bit of the water is added to 50 ml (which can increase or decrease according to figures in figure 4, as in the case of 525 g, and now only 25 ml) until the meat is soared。
7
Put your intestines on a long handle funnel, start filling them with little spoons, thumb pressure. Screw every 10 centimeters。
8
Roast oven preheat 170 degrees and roast for 40 minutesBlack pepper beef sausage Make Tips
The meat should be 20% fat and 80% lean, and be sure to squeeze out the air when stuffing the sausage.