Orleans Ham Sausage

Overview

There is one thing that particularly worries me recently. A large amount of disease-dead pork has entered the market. Where does all this pork go? No one can tell, but my guess is that most of it is processed to cover up the unflattering appearance of low-quality pork. Therefore, our family rarely buys processed meat products from outside, but occasionally we want to eat them, so we want to make some by ourselves, which is 100% safe.

Tags

• hot dishes
• homemade ingredients
• children
• lunch
• clear water
• cracked black pepper
• high-strength liquor
• orleans roast chicken ingredients
• pork
• sweet potato flour
• casing
• salt

Ingredients

Steps

1. 1 For pork, it is best to choose front blade meat that is fat, lean and lean. Ask the seller to grind it into the finest minced meat.

2. 2 Put the minced meat into a large basin, pour in high-quality white wine, and mix well with your hands clockwise. The ham sausage will not taste like alcohol after it is cooked.

3. 3 There was not enough Orleans roasting material, so I added some other ingredients.

4. 4 Dissolve the sweet potato starch with 200 grams of water in the ingredients. Pour into the minced meat.

5. 5 Pour in the roasted chicken ingredients.

6. 6 Mix well by hand clockwise.

7. 7 Add black pepper, preferably freshly ground for better taste.

8. 8 Add salt and mix well. The more the meat is mixed, the thicker it will become. It's really physical work.

9. 9 Add a few drops of oil to the wok, use a small spoon to scoop out a little meat paste and fry it to taste.

10. 10 Cut off the upper part of the empty pulsating bottle as shown in the figure, put the rinsed casing on the mouth of the bottle, and tie it with a rope.

11. 11 Put the meat paste in a piping bag, squeeze the meat paste into the casing through the mouth of the bottle.

12. 12 Prick seven or eight eyes of each intestine with a needle to deflate it. Use rope to divide it into sections, about ten centimeters each, which looks better.

13. 13 After everything is installed, hang it up with a rope to dry for a day or two until the surface is dry, then take it off, put it in a steamer and steam it for 15 minutes, let it cool, put it in a fresh-keeping bag and store it in the refrigerator.