Homemade sausages
By VicentaLakin
Home-made sausages (without any embalming additions) were well received by the family two days ago. One more time, it's not only good color, it's delicious, it's resilient, it's easy to operate。
Recipe Recommendations
- meat 1.5 kg
- minced garlic 50g
- ginger appropriate amount
- soy sauce 20g
- soy sauce 15g
- cooking wine 20g
- water 70g
- oyster sauce 1 scoop
- sugar 10g
- spiced powder 4g
- pepper powder 3g
- pepper 4g
- starch water
- chicken essence 5g
- ginger powder appropriate amount
- salt 25g
- liquor 15g
- red rice flour 4g
Steps for Homemade sausages
1
Cutting three seven fat pork into small pieces, two thirds of which is meat, and one third of which is ready to be pedaled in the cooker。
2
1.5 kg of meat is mixed into a meat pate three times in the feed machine。
3
All mixed into meat。
4
Intestines a bag。
5
After 20 minutes of immersion, they wash them out repeatedly。
6
Put garlic in the meat paps。
7
Put all kinds of sauce in the meat。
8
When you mix it evenly, you add a red pollution (which can be based on the depths and fineness you need)。
9
after mixing evenly, starch water is added (dry starch 50g, water 50g)。
10
Sausage coating is complete (salt can increase or decrease according to its taste)。
11
Plutonium is pushed into the intestines evenly with an enema and is attached to the line for the length it needs。
12
Oiled paper in the base of the sausage, placed in a filled sausage, a small fire evaporated for 30 minutes and taken out for drying to the cooler。
13
The sausage took a few of them, which is the colour of the third day, with a strong taste and a good taste。