Yak hot dog sausage
Overview
Combine beef meatballs with pork ham sausage to turn that yak meat into a hot dog sausage. Purely lean beef tastes too woody, and it is difficult to make it as tender and smooth as pork. Beat it into a very fine pulp, beat out the gelatin, and turn it into a hot dog sausage with a delicate texture, which should improve the taste. I happen to still have casings, so I’ll give it a try when time is convenient. Adding a little red yeast powder can make the beef turn a beautiful red color after cooking and make it more appetizing. The yak meat is too fishy, so cook it with rice wine overnight. The rest is the work of the food processor. The food processor quickly beats the meat into a paste, which is much easier and faster than manual chopping with a knife and hammer. Steaming enema is not a difficult technical task, but you must not overfill it. The lesson from the explosion in the steamer has not been forgotten. Hehe, the effect is really good.
Tags
Ingredients
Steps
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Wash the blood from the beef,
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Cut into pieces
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Add cooking wine, refrigerate and marinate overnight
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Put into food processor
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Beat into a fine pulp
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Dissolve baking soda with 15 grams of water
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Pour into the meat slurry and stir evenly
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Add salt, MSG, stir evenly
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Mix white pepper powder with 5 grams of water
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Pour into the meat slurry and stir evenly
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Add sugar and mix well
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Mix red yeast rice powder and starch into a uniform paste with the remaining water
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Pour into the meat slurry in batches and beat
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into a fine paste
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Put into piping bag
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Stuff the cutout of the piping bag into the casing
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Squeeze the minced meat into the casing
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All the meat pulp is squeezed into the casing
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Tie the two ends with a rope and divide it into sections of a certain length
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Put it into a pot of boiling water and steam over medium heat for about 15 minutes
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Cook until cooked
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Slice and serve.
