Five sausages
By VicentaLakin
When I was a kid, my family had an old neighbor who worked at the meat joint and always told us not to buy sausages that were sold outside, which were leftovers of pork, even of pork hair, and were hardly washed, and added to preservatives, fresheners, colored food, and so on. Men of my size who love sausages are the ones who used to buy meat from their own shops where sausages are processed. They put some powder in their meat, and they don't tell you what it is. Ask them, the squeaky ones say it's just sauce, which makes people uncomfortable, so they make healthy, hygienic sausages for their families, and they eat them, and I am relieved. This sausage tastes really good, and I think it's easy to make, and it's not hard to enema, just a couple of tin sheets of paper, and it's easy for a freshman in the kitchen, and it's good for food, wine and bread。
Recipe Recommendations
- pork stuffing 500 grams
- tin foil appropriate amount
- spiced powder 2 teaspoons
- soy sauce 1.5 tablespoons
- high-alcohol liquor 2 tablespoons
- salt 1.5 teaspoon
- sugar 2 teaspoons
- chicken essence 2 teaspoons
- dry starch 4 tablespoons
- qingshui 4-5 tablespoons
- red yeast rice powder 1.5 teaspoon
Steps for Five sausages
1
Put the meat in the container and add all the sauce。
2
Smash the meat, 20 minutes to taste。
3
Take a little platter of meat and put it in the membrane。
4
Pack the meat tight, put it in the microwave, and a minute to the end of the fire, try the taste, and if the taste does not meet its own requirements, you can continue to mix the meat until you are satisfied and then proceed to the next production。
5
On the board of tin sheeting (sub-luminous face up), one end code of tin paper is added to a suitable mass of plattered meat, leaving approximately 2 cm of spare parts on both sides。
6
Crush up the tin paper, squeeze both ends and squeeze the meat in the middle, then tighten both ends。
7
With cotton lines, both ends are tightened。
8
Put it in the steam pan。
9
Cover the lid and steam it for 20 minutes。
10
After steam, take it out, cool it, strip it off, slice it. The plate is fine。Five sausages Make Tips
Starch and water are added as appropriate according to the dryness and dryness of the meat filling purchased. The meat filling is too dry and hard to make the sausage. If it is too wet, it will fall apart when it is cut. The mixed meat filling should be more viscous. You can first take a little of the mixed meat paste, wrap it in plastic wrap, put it in the microwave and heat it until cooked, taste the taste to your satisfaction, and then carry out the final steaming process. The tin foil used to wrap the meat filling should be slightly longer, so that the meat filling can be wrapped tightly and the prepared sausage will not easily fall apart. To make sausage white wine, you must add drops, and it must be high-quality white wine, so that the sausage will taste authentic. You can also add some minced garlic to make garlic-flavored sausage, or add other seasonings (such as black pepper powder, cumin powder, chili powder, etc.) according to your taste to make the taste you like.