Italian breakfast sausage

Recipe Recommendations

• fat 200g
• oil appropriate amount
• ice water 100g

• garlic
• fried
• ten minutes
• simple

Steps for Italian breakfast sausage

1

Selected casings, the relative taste of E cooking is better

2

Choose fresh pork or frozen pork with about 20-30% fat content

3

It is recommended to grind the raw meat in a frozen state (-4℃)(the diameter of the orifice plate of the meat grinder is 4mm) for later use. Families without meat grinders can also directly purchase commercially available pork fillings.

4

Prepare pepperoni powder and prepared meat filling

5

First mix the ingredients with ice water and dissolve them before mixing well with the raw meat. It is recommended to add appropriate amount of Garford color fixative to make the sausage more colorful.

6

Marinating: Add 2.75g Italian sausage ingredients and 10g water (ice water or cold water) to every 100g raw meat.

7

Soak the casing in clean water for about 5 minutes to make the casing soft. It is recommended to use pig casings with a diameter of 32-36mm for pouring

8

Use a funnel to fill the casing. It is recommended that the funnel opening should not be too large, which may burst the casing. Use a special enema funnel conditionally to make the casing elastic and stretch it tough.

9

Stir the prepared meat paste well and add to the flavor

10

Start filling the meat filling. There is a special funnel to fill the type of sausage you want. When filling, use the funnel to directly cover the casing and make it manually. There is an enema machine at home that you can use the enema machine to enema.

11

The length of the filled sausage should not be too long. The mouth of the filled sausage should be tied with knots, and the enema should be loosened appropriately. The length of the filling is recommended to be 10-15cm. Ligate with a thin rope. Use a small needle to pin a few small holes to facilitate the removal of moisture and air when baking the sausage.

12

Steaming the sausage in a steamer or cooking it well. When cooking, the central temperature of the sausage should reach 72 ° C. The recommended cooking time is about 15 minutes. It can be adjusted and controlled flexibly according to the size of the enema.

13

The cured sausages can be stored in the refrigerator and stored in a frozen manner. They can also be steamed directly, or steamed and then fried

14

Frying: Put a small amount of edible oil into the pan and fry for 5-6 minutes over medium heat until the surface is browned and the center is cooked.

15

Done: Enjoy authentic Italian sausage with your family, add some sauce or ketchup, and the taste will be in your mouth

Italian breakfast sausage Make Tips

Recipe Categories

• homemade dishes
• Elderly recipes
• breakfast recipes
• Italian food