Most people choose pork to make sausages. Some people like to eat more fat, while others like to eat more lean meat. Neither pure fat meat nor pure lean meat tastes good.
1: pure fat sausage
(1) Pure fat sausage is made by removing pigskin, chopping fat, mixing with various seasonings, and filling into casing. Fat is rich in oil, which is not easy to compress in casing, so the sausage made is baggy. When you are in the sun, the oil will keep overflowing, and the sausage will not become a shape, but will become smaller and smaller. The sausage with fat and lean meat is very tight, with just the right amount of oil, and it tastes refreshing and chewy.
(2) Fat is heavy, and it is easy to deteriorate when the temperature rises. In daily life, if fat meat is not stored, it is easy to turn yellow and taste. The fat made into sausages is more airtight and the sun does not shine. Salt will accelerate the overflow of water and grease and deteriorate faster.
(3) Because the fat sausage is heavy in oil, it becomes smaller and greasy after steaming, and it is not chewy with a bite. Lean meat sausage tastes moderately oily and chewy.
2. Pure thin sausage
Lean meat has a dense texture, and even if there is no oil after mincing, it is still rough and chewy. Sausages are easy to break after being made, and everything will break without forming after being steamed.
Combined with the above, sausage is best to choose fat and thin collocation.
How to choose the meat of sausage?
Sausages need to be chopped and filled with lean meat and fat to taste good. Fat meat provides grease, while lean meat has texture. They are ground together and can be compacted when filling. When pressed and dried, the oil in the fat just flows into the lean meat, which will not block the teeth, and the fat and lean meat are more chewy together. In short, just choose pork belly.
~ ~ ~ Make sausages ~ ~ ~
Prepare 5 kg of pork belly, 500 g of salt, 50 ml of cooking wine, 3 g of spiced powder, and high-alcohol liquor 1 small cup (optional).
food processing
1: Pork belly is peeled, cut into large pieces and ground into meat foam.
2: The casing is washed repeatedly for standby.
3: Add cooking wine, white wine, spiced powder and salt to the meat foam, stir evenly for 30 minutes, and then stir evenly for later use.
4: Put the marinated meat into the machine, put on the casing and press it.
5: Wrap the sausage, tie a knot with a rope every other chopstick, and then hang it to dry for 3-7 days.
How to eat sausage?
① Steamed sausage
Steamed sausage is the simplest dish. Wash the sausage with warm water and steam it in a pot. After cooking, take out, cool, slice and plate.
② Sausage clay pot rice
Wash the casserole and put some oil around and at the bottom.
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