Illustrated in detail to teach you how to make healthy sausage with zero additives - spiced pork sausage

Illustrated in detail to teach you how to make healthy sausage with zero additives - spiced pork sausage

Introduction:

"When I was a child, my family had an old neighbor, whose aunt worked in the meat factory. She would often tell us not to buy sausages sold outside. Inside, there were leftovers of pork, even pig hair, and almost no cleaning. She would also add some preservatives, fresheners, pigment additives, absolutely junk food. But all the men in my family love to eat sausages. I used to go to the on-site sausage processing shop to buy my own meat for processing. They add some powder in the meat stuffing, but they don't tell you what it is. They only say that it's the seasoning, which makes people worry about eating. So I'd better make healthy and hygienic sausages for my family by myself, and they can rest assured when they eat I feel at ease. This sausage tastes very good. I think so. It's very easy to make. It doesn't need to make enema clothes. It only needs a few pieces of tin foil. It's easy for novices in the kitchen to make it. It's very good for food, wine and bread. "

Production steps:

Step 1: put the meat in the container and add all the seasonings.

Step 2: mix the meat and let it stand for 20 minutes.

Step 3: take a little meat stuffing and put it into the plastic wrap.

Step 4: pack the stuffing tightly, put it in the microwave oven, heat for 1 minute until the stuffing is cooked, try the taste, if you feel that the taste does not meet your requirements, you can continue to add seasoning to stir the stuffing until you are satisfied, and then proceed to the next step of production.

Step 5: lay the tin foil on the chopping board (Matt side up), put a proper amount of meat stuffing into one end of the tin foil, and leave about 2 cm on both sides.

Step 6: roll up the tin foil tightly, hold the two ends, squeeze the meat to the middle, and then tighten the two ends.

Step 7: tie both ends tightly with cotton thread.

Step 8: put it in the steamer.

Step 9: cover and steam for 20 minutes.

Step 10: after steaming, take out, cool thoroughly, peel off the tin foil and slice. Code disk is enough.

Materials required:

Pork stuffing: 500g

Tin foil: right amount

Five spice powder: 2 teaspoons

Soy sauce: 1.5 tbsp

Highly Baijiu: 2 tablespoons

Salt: 1.5 teaspoons

Sugar: 2 teaspoons

Chicken essence: 2 teaspoons

Dry starch: 4 tbsp

Water: 4-5 tbsp

Hongqu rice noodles: 1.5 teaspoons

Note: starch and water should be added according to the dry and humidity of the meat stuffing. If the meat stuffing is too dry, the sausage will be hard, too wet and not easy to form. When it is cut, it will disperse. The mixed meat stuffing should be viscous. You can take a little of the meat stuffing, wrap it with plastic wrap, heat it in the microwave oven until it is cooked, taste the taste and achieve your satisfaction, and then carry out the final steaming process. The tin foil to wrap the meat should be a little longer, so that the meat can be wrapped tightly, and the sausage is not easy to scatter. Sausage sausage Baijiu must be added and must be highly baijiu. The sausage flavor is authentic. You can also add some minced garlic to make garlic sausage, or add other seasonings (such as black pepper, cumin powder, chili powder, etc.) according to your personal taste to make your favorite taste.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: spiced