Homemade garlic sausage
Overview
Sausage is a traditional meat delicacy. You can either buy it or make it yourself. This is my first time trying to make garlic sausage. All the seasonings are self-adjusted. The finished product is left to dry for a day. The ingredients for homemade sausage are fresh, clean and hygienic, without any additives, and the color is good, the taste is good, and it is not inferior to takeout.
Tags
Ingredients
Steps
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Cut the lean 7-3 fat meat into small slices, and mix 1.5 kilograms of meat into a puree in 3 batches.
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Meat puree made by a food processor (actually it should be made into granules, but this machine does not have that function).
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All minced meat.
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Add light soy sauce, dark soy sauce, cooking wine, oyster sauce, five-spice powder, Sichuan pepper powder, ginger powder, pepper powder, salt, sugar, garlic, and chicken essence into the meat filling.
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Pour in half a bowl of chopped green onion, ginger, and pepper powder water.
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Mix well.
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Add appropriate amount of red yeast powder.
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Add about 50 grams of starch.
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Stir vigorously, and all the seasonings have not been weighed (estimated).
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Soak the casings for 20 minutes, then rinse repeatedly inside and out.
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Put the meat stuffing into the sausage stuffer, put the casing on the thick tube, and tie the whole thing with a knot.
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Pour the stuffing evenly into the sausage casings, tie with string and poke several holes into each sausage.
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Place the filled Xiangchang into a basket (lined with oiled paper), cover and steam for 30 minutes.
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I steamed it for a bit too long (40 minutes), but actually 30 minutes is enough. The finished product turned out pretty good, and most importantly, my family said: "It's especially delicious"!
