New Orleans
By VicentaLakin
NEW ORLEANS-STYLE CHICKEN SAUSAGES WITH CORN PELLETS AND A DIFFERENT WAY TO DO IT AGAIN. THE CHICKEN SAUSAGES, WHICH ARE SORELY MUDNED AS TO ABSORB ALL THE LIQUIDS ADDED TO IT, HAVE A MUCH BETTER TASTE. IT'S GOT A BIT OF GOLDEN YELLOW CORN, CHICKEN SAUSAGES WITH Q BULLETS。
Recipe Recommendations
- chicken leg meat 580 grams
- New Orleans Marinade 40 grams
- corn oil 115 grams
- salt 3 grams
- egg white 2.5 grams
- 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
1
Materials: 580 grams of chicken leg, 40 grams of pickles in New Orleans, 115 grams of corn, 3 grams of salt, 2.5 pieces of eggs, 6 grams of corn starch, a proper amount of ginger, a proper amount of garlic, 20 grams of wine, 1.5 metres of salty intestines。
2
They wash their intestines and soak them with water for half an hour。
3
Chicken leg to skin bone, to remove the sprain。
4
Cut into little pieces, add all the sauce, and use the meat grinder to stir up a fine mud。
5
Add corn grains (crumbs)。
6
Smash even。
7
Put your intestines on the enteric funnel and tie them to the end with a cotton wire。
8
Put the mixed mud in the bag。
9
Then insert the funnel and squeeze the mud into the intestines。
10
Fill it up to seven cents, take the other end of the intestine and tie it with cotton wire。
11
It's bound into sections。
12
Put a needle out the air in the intestines。
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. Slice。New Orleans Make Tips
The amount of spices may increase or decrease according to their own tastes。