How to make small sausages at home, the flavor is the same as the grilled sausage bought in the snack bar outside?

How to make small sausages at home, the taste is the same as outside the snack store to buy grilled sausage?

Recently, the children especially like to eat sausages. After eating them for two days, Muyi was a little worried. They were worried that the meat used to buy sausages was unhygienic. Eating too much will affect their health. Therefore, I bought some sausage casings online and made them myself at home.

In fact, a variety of sausages on the market, such as sausage, Canton style sausage, Sichuan spicy sausage, vegetarian powder sausage, etc. are the same, but the secret recipe materials have some differences. Learn to make one kind of sausage and the others are easy.

Step 1

Grind three-thirds fat and seven-percent lean pancetta into a meat mixture and set aside. Add 65 grams of sugar, 22 grams of salt, 80 grams of rice wine, 2 grams of five-spice powder, 70 grams of water, 60 grams of cornstarch, 2-4 sheep sausage casings, and 2 grams of redcurrant powder (redcurrant powder makes the small sausages look better, but if you don't have it, you can leave it out) to the meat mixture. Mix well with chopsticks in one direction, then let stand for 2-4 hours (you can also keep it in the fridge for 12 hours).

Step 2

Wash the pickled lamb sausage casings with water and soak in water to reserve. Pickled sheep sausage clothes can be bought online, very cheap and easy to use. Remove one piece of sheep sausage casings, place it on the funnel, and then tie a knot at the top to reserve it. I use an enema funnel. If you don't have an enema at home, you can use a regular funnel. If you can't cut a slightly thinner drink bottle, you can make your own funnel.

Step 3

The enema is filled with meat and fitted with a funnel. If you use a homemade funnel, you don't need to put the casing on the funnel, just use a solid wooden chopstick to put the meat into the funnel and the meat will go into the casing.

Step 4

Press the meat into the sausage casing, don't stuff the sausage casing too full of meat, an eighth of the way full is enough, otherwise it will be easily damaged when cooking. When the casing is about to be filled, the head is knotted. Use cotton thread to knot the casing in sections of your own length.

Step 5

For each intestine with air bubbles in the area, use a toothpick to poke a hole on it to exhaust; even if there are no air bubbles on the intestine, 3-5 small holes in each intestine to exhaust. Take a hanger and air dry the filled sausages to dry the surface. If it is sausage, it must be ventilated and blown for 7 days, usually small sausages do not need to be dried for more than ten minutes without water on the surface, you can also use a hair dryer to blow off the surface moisture.

Step 6

Boil a pot of water, turn the heat to moderate. Then put the sausages into the water and cook for 15 minutes over moderate heat. Don't use high heat. It is easy to cook. While cooking, if you find gas in the sausage, you can poke a hole in it. Remove the cooked sausage, dry the surface and cut it into segments. If you have leftovers, you can freeze it in the freezer compartment of your refrigerator for up to a year.

Eat it straight out of the freezer, fry or steam it in a pan, and bake it. The flavor is great. The meat filling can be changed to chicken, beef, fish species, fans, etc. The same seasoning adjustment changes, you can make Cantonese sausage, Sichuan spicy sausage and so on.