Homemade Sausage
Overview
Two days ago, I made homemade sausage (without any preservatives), which was well received by my family. Making it again not only has a good color, but also has a particularly fragrant taste, a tough texture, and is simple, convenient and easy to operate.
Tags
Ingredients
Steps
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Cut 3 fat and 7 lean pork into small pieces, which is 2/3 of the meat, and prepare the other 1/3 for stuffing in a food processor.
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Put 1.5 kilograms of meat into the food processor in 3 batches and blend into meat filling.
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Stir everything into mincemeat.
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A bag of casings.
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After soaking for 20 minutes, rinse repeatedly inside and out.
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Add minced garlic and minced ginger to the meat filling.
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Put various seasonings into the meat filling.
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After stirring evenly, add red yeast powder (you can add the appropriate amount according to the depth you need).
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After stirring evenly, add starch water (50g dry starch, add 50g water).
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The sausage stuffing is mixed (salt can be increased or decreased according to your own taste).
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Push the stuffing evenly into the casing with a sausage stuffer and tie the string according to the length you need.
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Place oiled paper on the bottom of the sausage, place the stuffed sausage in, steam over low heat for 30 minutes, take out and let dry in a cool place.
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I ate a few sausages and they were the color of the third day. They had a tough texture and a delicious flavor.
