Exclusively for babies, healthy Q-bomb sausages - Q-bomb sausages

Overview

It’s the Chinese New Year, so I cook a little bit of cured fish, bacon, and sausages every weekend to fully reserve for the New Year. When I was stuffing sausages last weekend, I specially prepared some healthy and nutritious Q-bomb small grilled sausages for the little members of my family. The baby is over 2 years old and now his appetite is almost as big as that of half an adult. He is really a member that cannot be ignored. When it comes to cooking, I always take into consideration that eating too much food with strong flavor can damage the baby's sense of taste, so the food given to him should be as light and nutritious as possible and use less seasoning. Therefore, there is always one dish in the three meals a day that is relatively bland, and because the taste of the little ones is on the bland side, we always have a bottle of chili oil at home and the adults can add a little more if they feel the taste is bland. This small grilled sausage uses pure lean meat plus a little pork fat. After breaking it into pieces, add some cornstarch, beat it well and then fill it. The main purpose of adding lard is to prevent the sausage from being too dry. After adding cornstarch, the meat will be more tender and the baby will eat it better. If you add some red yeast rice, the color may look better. Although it is a natural dye, I didn’t think about adding it to the baby.

Tags

• fast food
• cornstarch
• five spice powder
• meat
• sheep intestine
• sugar
• pepper
• salt
• water

Ingredients

Steps

1. 1 Cut the washed lean pork into small pieces (it is best not to have fat, as fat in the food processor will affect the work of the food processor and the meat will not be broken into pieces).

   

2. 2 Cut the meat into small pieces and put it in a food processor.

   

3. 3 Break the meat into small pieces (just break it up a little, you don’t need to beat it too much)

   

4. 4 Put the minced meat into a large container and add the minced fat.

   

5. 5 Then add all the seasonings.

   

6. 6 Stir evenly and keep stirring a few more times until the meat is cooked.

   

7. 7 Soak and wash the sheep intestines, put them on the mouth of the funnel, and then tie a knot on the top.

   

8. 8 Use chopsticks to stuff the meat into the intestines (I use my hands directly, which is faster).

   

9. 9 Don’t fill the stuffed meat sausage too tightly, otherwise the casing will easily break.

   

10. 10 Then tie the stuffed sausage into sections and tie them with thread, and then use a needle to poke a few holes in each section for ventilation.

    

11. 11 Hang it up to dry to control the moisture. There is no need to blow it too dry.

    

12. 12 Put the dry meat sausage into the pot and cook.

    

13. 13 Cut it into pieces and put it in the refrigerator. When you want to eat it, you can take it out and eat it directly by grilling, frying or boiling.

    

14. 14 Place the small sausages taken out from the refrigerator on the upper shelf of the oven, turn on the highest heat, and bake for about 10 minutes. They will become crispy small sausages that are very charred on the outside and tender on the inside.