New Orleans chicken sausage
By VicentaLakin
The enema season, not a bologna, no New Orleans chicken sausage. When it comes to a cook's machine having a meatstuff fitting, the funnel of the enema can be pressed into a meatstack, then try to enema it with a meatstuff. I can't believe the egg Qing is being squeezed out of the back of the meat grinder. It's painful. The loss of the egg is ultimately affecting the taste, but it is not so bad as to be disappointing。
Recipe Recommendations
- chicken breast 650 grams
- New Orleans Marinade 45 grams
- salt 3 grams
- egg white
- corn starch 6 grams
- ginger appropriate amount
- minced garlic appropriate amount
- cooking wine 20 grams
- Salted pig casings
- salty and sweet
- steamed
- several hours
- simple
Steps for New Orleans chicken sausage
1
Material: 650 g for chicken chest, 45 g for New Orleans pickles, 3 g for salt, 2.5 for eggs, 6 g for corn starch, appropriate for ginger paste, appropriate for garlic, 20 g for wine, 1 m for salted pig's intestines。
2
They wash their intestines and soak them with water for half an hour。
3
Chicken chest wash clean slices and add all the sauce。
4
Blend, stand by。
5
Link the meat grinder to the enema funnel and place the intestines on the funnel, with a tight end line。
6
Put the pickled chicken in the feed and start the machine。
7
Broken meat was squeezed into the intestines from the exit。
8
The meat was given until all the meat was fully used and the meat grinder parts were removed。
9
The leftovers of the meat grinder were squeezed into the intestines with their hands。
10
We'll tie the end with a rope。
11
The air in the intestines is released with a needle
12
Sub-sections have been made into sections。
13
In the steaming pot, the water is cold, the water rolls and turns, and the boiler boils for 30 minutes。
14
And when it's ready, it's cool。
15
Out of the pot。
16
Slice。New Orleans chicken sausage Make Tips
The amount of spices may increase or decrease according to their own tastes。