Italian breakfast sausage

Italian breakfast sausage

Introduction:

"Standard Italian sausage flavor, full-bodied fennel, Magnolia, and garlic flavor; simple production, can be made into patties, enemas, or meatballs; when eating to medium fire fried, or soup, such as tomato sauce, cooked together; traditionally Italian sausage is based on pork as raw material, but beef, mutton, chicken can also be, but there must be appropriate fat; Italian flavor The sausage can be eaten alone, or cut into pieces or meatballs in the way of pasta; with the Italian breakfast sausage ingredients, you can let your family taste the pure flavor breakfast sausage from Italy and taste the exotic food culture at home. "

Production steps:

Step 1: select casings, e cooking is better

Step 2: choose fresh pork or frozen pork with fat content of about 20-30%

Step 3: it is suggested that the raw meat should be ground at (- 4 ℃) in frozen state (the diameter of orifices of meat grinder is 4mm) for standby. Families without Mincing machines can also directly buy market pork stuffing.

Step 4: prepare the spaghetti powder and the meat stuffing

Step 5: first mix the ingredients with ice water, and then mix them with raw meat. It is suggested to add appropriate amount of jiafude color agent to make sausage color more human.

Step 6: marinate: add 2.75g Italian sausage ingredients and 10g water (ice water or cold water) to 100g raw meat.

Step 7: soak the casings in water for about 5 minutes to make them soft. It is recommended to use Pig casings with a diameter of 32-36mm

Step 8: fill the sausage casing with a funnel. It is suggested that the funnel mouth should not be too large, which will burst the sausage casing. If possible, use a special sausage funnel to make the sausage casing elastic and tenacious

Step 9: mix the prepared meat and taste it

Step 10: start filling the meat stuffing. There is a special funnel to fill the sausage type you want. When making the sausage, use the funnel to cover the sausage casing directly for artificial enema. If you have an enema machine at home, you can use the enema machine for enema

Step 11: the length of the filled sausage should not be too long. The mouth of the sausage casing should be knotted. The enema should be tight and loose. The length of the sausage is suggested to be 10-15cm. A thin rope should be used to tie the sausage body. A small needle should be used to tie a number of small holes to facilitate the removal of moisture and air during baking.

Step 12: steam the sausage in a steamer, or cook it well. When cooking, the center temperature of the sausage should reach 72 ℃. It is suggested that the cooking time should be about 15 minutes, which can be adjusted and controlled flexibly according to the size of the sausage

Step 13: the sausage can be frozen in the refrigerator and taken as you like. It can also be directly steamed or steamed before frying

Step 14: frying: add a small amount of cooking oil into the pan and fry over medium heat for 5-6 minutes until the surface is scorched and the center is thoroughly cooked.

Step 15: Finish: you can taste authentic Italian sausage with your family, add some sauce or ketchup, and the taste is in your mouth

Materials required:

Fresh pork: 800g

Fat: 200g

Italian sausage ingredients: 28g

Oil: right amount

Ice water: 100g

Note: pickling ratio: marinade: water: raw meat = 2.75:10:100 other ingredients: water (cold water or ice water) 100g recommended baking time: steaming: about 15 minutes, frying: 5-7 minutes and tomato sauce, cooking together, taste more pure, steaming or boiling first, frying

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: garlic