Homemade hot dog sausage

Overview

In fact, it is ham sausage, but it is filled with casings and has the appearance of Taiwanese hot dog sausage. I have tried making luncheon meat and ham sausage twice before, but it was both due to insufficient hand-making skills that resulted in a thicker texture. Taste became the secondary consideration. This time, the mixer was finally moved out, and the meat grinder cup was consecrated for the first time after it had been in residence for many years. Machine washing is cumbersome, but the effect is really good. After repeated whipping, the meat became as fine and thick as cement slurry. I used a piping bag to fill it. This method is easier to use than imagined. The recipe was slightly changed, retaining the MSG that I have always been reluctant to use, but reducing the amount by half, and adding red yeast powder for visual effects. The final result was very successful and received very high reviews. Whether it was texture or taste, it was almost exactly the same as what was sold. The experiment is over. It seems that mass production will be possible in the future

Tags

• hot dishes
• corn starch
• fat
• lean meat
• msg
• red yeast rice powder
• sugar
• pepper
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Cut the fat and lean meat into small cubes

   

3. 3 Chop the fat into fine pieces

   

4. 4 Lean meat is minced in a blender

   

5. 5 Add 20 grams of water to the starch, stir into a uniform starch paste, set aside

   

6. 6 grams of water, add to the minced lean meat, mix well with a blender

   

7. 7 Add the remaining water to the red yeast powder and pepper, mix thoroughly and set aside

   

8. 8 Pour the salt into the meat slurry and mix well with a mixer

   

9. 9 Add MSG and mix well with a mixer

   

10. 10 Add red yeast pepper liquid and mix well with a blender

    

11. 11 Add sugar and mix well with a mixer

    

12. 12 Add the starch paste and stir evenly with a mixer

    

13. 13 Finally add the minced fat pork,

    

14. 14 Mix well with a mixer

    

15. 15 Put into piping bag

    

16. 16 Insert the mouth of the piping bag into the casing and squeeze in the meat paste

    

17. 17 Organize into long and thin strips and tie them into two sections

    

18. 18 Put it into a pot of boiling water and steam for about 15 minutes

    

19. 19 Remove from the pan when cooked, cool and then slice into pieces