Corn pig sausage
By VicentaLakin
Homemade intestines clean, healthy. Tastes can grow and deplete on their own preferences. It's easier to do it because the cooks have carcasses. If there is no more than an enema or a bottle of mineral water, let's not hesitate to do it。
Recipe Recommendations
- salty and fresh
- pickled
- a day
- ordinary
Steps for Corn pig sausage
1
Salt intestine clothing, clean water, bubble for hours, one hour earlier with white wine。
2
Meat wash cleans small pieces and puts all the spices in. Pickle one night
3
when the meat is salted, it is crushed with a cook's machine, 40 g starch on 250 g clean water, evenly mixed, poured into the meat pie, mixed to absorb, then placed into 40 g dry starch, and modulated. two raw corns, cut down the corn grains with a knife, squeeze them out, and mix them in. okay, wait for the enema。
4
This step did not release a hand to take photographs. Sorry, but I'll have the opportunity to fill it up later. The chef's machine assembled the enema, removed one of the intestines, dried up the water, all of them on the intestine funnel, knotted the end, opened the machine, delivered meat to the inside, filled the intestine with meat, filled the whole root, and tied the mouth。
5
It's full, it's closed, then it's tied in a thick line. It's all right to dry one night, to steam the next day, to freeze the fridge, to cook when you eat。
6
And I was a little more muscular, and when I did it, I made a whole piece of intestine, which was done with a microwave, six minutes of high fire, and flipped sides in the middle (a lot of needles in advance, or when it was made, it was easier to blow up and sell
7
Once removed from the microwave, the honey is used for water 1:3. On the surface of the intestine. It's 190 degrees, mid-level, 20 minutes, then flipped over in 15 minutes. On the bottom floor of the oven (without pre-heat), a small dish of tin paper is poured into the rest of the honey water, so it tastes good and dry。
8
You can make good food, give time and satisfy your family's stomach。
9
This is about 30 hours of drying up today, with a slightly hard skin, cold water in the pot, and a 20-minute fire. Take it out and eat it or freeze it. (It hasn't been drying for long, but now the skin's hard. It's good, and after dinner, you'll have a snackCorn pig sausage Make Tips
1. When steaming the intestines, apply a few additional stitches, evenly so that it does not explode. After 30 hours of drying, it's possible to steam out the intestines and not bake them. For the time being, I wish you all the best sausages you like. Love you guys。