Homemade sausage
Overview
Mummy Meow has been lazy for a long time since the last ham sausage. This time it has been improved. Instead of wrapping it with tin foil, it uses sheep casings. In short, the appearance and taste are much better than last time. The taste has also been adjusted. As the saying goes, everyone has their own preferences for radish and cabbage, and the taste can be adjusted according to your own preferences.
Tags
Ingredients
Steps
-
Ingredients: I used pure lean meat, and later made it with pork belly. In fact, the front side of the pork belly is the most delicious.
-
Tools: 1 set of small casings, 1 set of enema, 1 pair of food-grade disposable gloves, 1 pair of rope, 1 toothpick, 1 small casing. Soak in warm water and wash several times in advance for later use.
-
Some of the main seasonings
-
Chopped pork does not necessarily have to be minced, whether done manually or using a food processor. I'm lazy, so I just use a meat grinder to finish it in 1 minute.
-
Add all ingredients except sweet potato flour and red yeast rice. If you like salt and pepper, add more salt and pepper. If you like a strong peppery taste, add more pepper. Of course, if you like it sweeter, add more sugar.
-
Add the red yeast powder to about 20ML of white wine, stir evenly, pour in the minced meat, and stir evenly.
-
Add appropriate amount of water to sweet potato starch, mix well, and add minced meat several times.
-
During this period, use your hands to beat the meat paste in one direction until it is strong. Wait until the sweet potato starch paste is fully mixed before adding the next time. Do not pour it all at once.
-
Whipped meat puree
-
Carefully put one end of the soaked small intestine casing on the enema device and tie the tail tightly.
-
Carefully load the meat into the sausage stuffer.
-
Slowly push the piston to make the meat puree enter the small intestine. Pay special attention not to fill it too full to prevent it from bursting during steaming and grilling, which will affect the appearance.
-
The ends should also be tied tightly and rinsed with clean water.
-
Use a toothpick to poke small holes evenly in the intestines to vent. Then use rope to tie it into sections according to the length you like.
-
Put the pot on medium heat for 30 minutes, freeze it in the refrigerator, take it out and let it warm before eating, then put it in the oven to heat it up before eating.
