Sausage. How to make sausage?

Sausage (sausage) formula and making method. Friends who like to eat must collect them.

Formula of south-north sausage (sausage) and preparation method thereof

Anhui Sausage Speaker Chef: JUNG WOO

The following is the specific filling method of Wuhu sausage for your reference:

Ingredients: casing, 6 kg lean pork, 4 kg fat.

Seasoning: 250g of cooking wine, 50g of onion and ginger, 5g of pepper powder, 50g of salt, 50g of monosodium glutamate, 50g of spice A (as shown in the figure) and 30g of edible glucose (the function is to make the meat appear Bordeaux red, which has a faint fragrance and can be used to replace the previous nitrate).

Production: 1, diced lean meat and fat meat, mixed with onion, ginger, salt and cooking wine for curing. 2. Take a funnel and pour the diced meat into the casing, then poke the casing wall with a row of needles to make the air inside clean, and divide it into several sections with lines every 3-5 cm. 3. Hang the filled sausage in a ventilated place to dry for more than 15 days.

Guest chef Zhang Hailiang: Pickling first and then enema, which is similar to what we do here. In addition, it is healthier and more practical to replace nitrate with edible glucose, and the ratio is more accurate.

Hunan sausage Chaozhou sausage speaker chef: Lu

As long as I master three points, my two sausages will be full of flavor: first, don't be afraid to put wine. Wine can ferment sausages during air drying and taste better. Second, you must put corn starch. Corn starch can make sausages taste stronger, and some chefs will switch to more expensive eagle corn flour when making Chaozhou sausages. Third, we must use pig's trotters to make dry and chewy sausages.

Hunan sausage formula

Raw materials: 2500 grams of pig's trotters.

Seasoning: Haitian soy sauce 300g, Hongxing Erguotou 250g, Jiang Mo 100g, corn starch 150g, salt 50g, chicken essence 30g and monosodium glutamate 20g.

Production: mince the tendon of pig's trotters into minced meat in a meat grinder, first put it in Erguotou, then add salt, chicken essence, monosodium glutamate and ginger rice, stir evenly in the same direction, add pumping material while stirring, finally put it in corn starch for 5 hours, pour it into casing to dry 1 day, and then hang it in a ventilated place to dry 1 month.

Features: Strong bouquet.

Guest chef Jin Yuncun comments: This Hunan sausage is rich in flavor, naturally dried, and its own flavor is reflected.

Chaozhou sausage formula

Raw materials: 2500 grams of pig's trotters.

Seasoning: Haitian soy sauce 300g, Jiang Mo 100g, rose wine 250g, sugar 150g, corn starch 150g, salt 50g, chicken essence 30g and monosodium glutamate 20g.

Production: same as Hunan sausage.

Features: it has the fragrance of rose dew wine, and adds sugar, which is sweet.

Wenzhou Sausage with Sauce Speaker Chef: Jin Yuncun

Delicious soy sauce sausage formula

Ingredients: casing,1000g meat stuffing.

Ingredients: 50g celery, 50g carrot, 30g garlic cloves, 30g ginger, 5g star anise and 5g geranium.

Seasoning: 800g of bulk soy sauce, 0/20g of brown sugar/kloc-,50g of old wine, 30g of monosodium glutamate and 250g of cold boiled water.

Production: Tie one end of the cleaned pig small intestine with a rope, pour in the meat stuffing, tie it with a rope into a section five centimeters long, pin it into a plate in some small holes of Dozza, add crushed ingredients and seasonings, marinate for three hours, take it out, and hang it in a ventilated place for air drying for fifteen days.

The key to making: the casing must be washed and salted, and don't fill it too full when filling the meat.

Meat stuffing production: three layers of pork (fat three thin seven)1000g, chopped with the back of a knife, and 30g of Jiang Mo and 30g of chopped green onion are added.

Note: Don't put salt in the stuffing, and then soak the soy sauce in the intestine. This is a reference to the practice of sauce meat and sauce chicken, so that it is more compact and fresher after air drying.

Yu Sausage Speaker Chef: Du Zhiguo

Flavor sausage formula:

Ingredients: 500 grams of fresh pork, two preserved eggs (diced), and appropriate casing.

Seasoning: Jiang Mo 30g, salt15g, spiced powder 5g, starch10g.

Production: Dice the pork, add salt and spiced powder and stir evenly for 30 minutes (beat the meat while adding seasoning during the curing process, and beat the meat as hard as possible to make it fluffy and easy to taste. If it's not watered meat, starch is not needed), add preserved eggs and Jiang Mo, mix them evenly, pour them into casing, tie them into small pieces with ropes every 20 cm, hang them up and dry them (10 day to about half a month), and dry them thoroughly.

Guest chef Zhang Hailiang comments: It is best to use homemade spiced powder, and the proportion can be adjusted according to local tastes, because most of the purchased products are mixed with modified starch, and the dosage is difficult to master.

Formula of smoked beef sausage

Ingredients: fresh beef (whole lean meat) 500g, Pixian bean paste 10g (chopped and fried to taste), smoked chicken and smoked fish 50g, fried garlic 10g, and appropriate casing.

Seasoning: a little spiced powder (douban is salty enough, no need to add salt).

Production: boneless and diced smoked fish and smoked chicken, mixed with beef, bean paste, fried garlic and spiced powder, poured into casing, steamed in a cage for 30 minutes (several holes are punched in the casing during steaming), smoked with tea and white sugar, and colored.

Formula for smoking and relaxing intestines

Ingredients: casing, preserved egg 100g, cooked mushrooms, winter bamboo shoots, fried dried beans, soaked vermicelli, cooked spiced soybeans (boiled peanuts can also be added).

Seasoning: 5g of spiced powder, 3g of salt and 5g of monosodium glutamate.

Production: Dice all the main ingredients evenly, add seasonings to taste, pour them into soft casings, cook them with water at 80℃, air-cool, smoke and color them with fragrant leaves and sugar, and press them with a tray for 30 minutes (because all the vegetarian ingredients are not sticky enough, they can be compacted with a tray).

Note: Because this sausage is vegetarian and loose, adding vermicelli can play a role in cohesion and viscosity.

Aromatherapy: put the broken fragrant leaves or tea leaves and sugar into the pot, put the raw materials on the pot grate, cover it, heat it slowly with low fire, wait for 3 minutes to color after fumigation.

Guest chef Yang Jianhua comments: When pressing with a tray, you should press lightly, because the casing is very thin and can't bear too much pressure.

Guest chef Jin Yuncun comments: Smoked sausage is made of vegan raw materials, which is a good idea. I suggest pickling and air-drying for one night, so that the skin will be firmer.

Jiangnan sausage speaker chef: Zhang Jiannong and other grandchildren.

Jiangnan sausage formula

Ingredients: front leg meat 100 kg (fat-thin ratio is 4: 6), appropriate amount of dried pig or sheep casing, 250g of refined salt, 200g of sugar, 50g of Nanjing Jilun brand soy sauce100g, 50g of Daqu liquor or sorghum liquor, 30g of monosodium glutamate, 25g of ginger powder, 30g of spiced powder and white pepper powder.

Output: 1. Soak the casing in cold water to soften and remove the salty taste. 2. Chop the lean meat and cut the fat meat into 1 cm square particles. 3. Put all the seasonings into the lean meat stuffing and fat granules and stir together. 4. Use a funnel to put the mixed meat into the casing, and at the same time poke holes in the intestine with a needle to release air, and squeeze it by hand to enrich it. When the filling is 12- 15 cm long, tie both ends tightly with a string to fill the whole intestine. 5. Rinse the filled sausages, hang them on bamboo poles in turn for insolation or baking, usually for 5 sunny days, then take them off and put them in a cool and ventilated place for one month.

Operation key: 1, foreleg meat is the best choice for fresh pork. 2, the finished product can be stored in the environment of 0-5 degrees, generally can be stored for about 6 months.

Conclusion: Gold medal chef Yang Jianhua.

1, the effect of using starch for enema is better than that of using raw flour, and the cost is low, such as using mung bean starch.

2. Most sausages produced in Northeast China are vermicelli, that is, starch is added. The vermicelli is ripe. It is best to cook at 30-40 degrees and keep the water temperature at 80 degrees. You can't leave people when cooking, and you can deflate when cooking. Air-dried sausage generally does not add starch.

3. Salinity standard: If the sausage is eaten directly, it should not be too salty. Generally, 500 grams of raw materials (meat, flour and water all added up) should be added with 8- 10 grams of salt. If it is air-dried sausage, the taste should be slightly salty, and 500 grams of raw materials should be added with salt 10- 15 grams.

There are sausage casings for enema in the market. No need to buy small intestine processing. Add salt to the casing after dehydration. When in use, they are soaked in clear water to soften, desalt and increase elasticity.

Sausage recipes collected online (for reference only)

First, Sichuan spicy sausage

Spicy sausage is spicy and delicious, salty and sweet, slightly numb, can stimulate appetite, and has a good flavor, which is quite popular among consumers.

Raw material formula: lean pork 35kg, fat15kg, red pepper powder 250g, pepper125g (fried), dried tangerine peel 50g (slightly fried), star anise10g, cinnamon10g and cardamom/kloc-0g. 1 ~ 1.5 kg of refined salt, 1 kg of white sugar, 250 g of white wine, 75 g of monosodium glutamate, 75 g of salt water, and an appropriate amount of licorice water (25 g of licorice and 250 g of clear water).

Production method: 1. Finishing raw materials: cut lean pork and fat pork into small pieces.

2. Stuffing: mix salt and brine, first mix into ground meat, then add other auxiliary materials (red pepper powder, pepper, dried tangerine peel, star anise, cinnamon and cardamom), soak for 6-8 hours, and then can be filled after the ingredients taste.

3. Air drying: air drying for about 10 days after filling. When the skin is slightly oily, it can be moved indoors and hung to dry. After 25 days, the finished product was obtained. If it is dried, the drying time can be reduced.

How to eat: Because of its pungent taste, this product should be boiled alone or steamed with slow fire, cooled, sliced and put on a plate.

Storage method: short-term storage suspension. If the sausage is stored for a long time, it can be put in a deep vat (it is best to put a bamboo rack or a clean basket head under it). Spray wine on each layer of sausage with a sprayer until it is packaged and sealed, and put it in a cool and ventilated warehouse. It can be preserved for 4 ~ 6 months, with the same flavor and full spicy taste.

Product features: uniform thickness, slightly frosted appearance, purple-red ribbon yellow, hard to feel.

Second, Wuhan sausage

Ingredients: 70kg of lean meat, 30kg of fat meat, 30kg of fenjiu, 2.5kg of sugar, 4-5kg of nitrate, 0.05kg of white pepper, 0.2kg of salt, 3kg of monosodium glutamate and 0.3kg of ginger powder (2kg of Chili powder can be added if you like spicy food, or it can be added or subtracted according to your taste).

Production method: add the mixture of salt and salt nitrate to the lean meat block and marinate at 5℃ for 1 ~ 2 days. Pickled lean meat is bright red, washed and drained with warm water at 30℃, minced, diced fat meat added in proportion, and put into a blender to stir evenly (3-5 minutes). Dissolve the ingredients with appropriate amount of water, pour them into the meat stuffing, and then add Fenjiu and stir evenly.

Fourth, the formula and stuffing of Wuhan sausage.

1. Material selection and treatment: 70kg of pure lean meat and 30kg of white hard spinal fat were selected from the hind legs and front legs of fresh pigs. Bone removal, lymph removal, membrane removal and blood vessel removal of lean meat are cut into small pieces of 0.4-0.6 kg raw locusts; Remove the skin, lean meat and soft fat from the fat, and cut it in Xiaoding, which is cm square.

2. Ingredients: 6 kg of sugar, 2.5 kg of refined salt and Fenjiu, 0.3 kg of monosodium glutamate and ginger powder, 0.2 kg of white pepper powder and 0.05 kg of sodium nitrate.

3. Pickling and mixing: add refined salt and nitric acid to the lean meat for pickling at about 30℃ for 24 hours. Pickled lean meat is bright red. Wash the marinated lean meat with warm water below 30℃, drain the water, mash it in a stuffing mixer, and then put it in a radiator according to the ratio of lean meat to fat for 3-5 minutes. Add appropriate amount of hot water to the ingredients except wine, pour into a container filled with meat stuffing, stir for 2-3 minutes, and finally add wine and stir evenly.

4. Enema and hanging: wash and swell the casing and enema it. After pouring, tie it with hemp rope and straw rope every 15cm. Tie a knot at the top of the casing and then tie a knot at the end of the casing. Drain the tied sausage, then wash it with warm water at 40℃, put it on a pole, hang it on the drying car for one hour, drip dry and push it into the drying room. The temperature of the drying chamber should be kept at 45-50℃ for about 15 hours for proper drying. Cut off the knots that bind the intestines and make a pair.

Features of the finished product: mellow and intoxicating, bright and thick in color, sweet and delicious in taste and rich in storage.

Five, Cantonese sausage

It is one of the unique flavors popular in Guangdong and southern China. Characterized by rosy skin, uniform stripes, fat but not greasy, delicious. The sausage is made by traditional methods, and the contents of sodium nitrate and sodium nitrite are lower than international standards, which not only keeps the meat bright, delicious and crisp, but also is harmless to human body. There are super sausage, first sausage, second sausage, duck liver sausage, pig liver sausage, Dongguan backstreet sausage and three fresh sausages. Sanxian sausage is made by mixing fresh pork, fish and shrimp, putting them into casing, steaming, smoking, baking and quick freezing. It tastes crisp and delicious, and has a special flavor. The recipe and making method of Shanghai Cantonese sausage are attached.

Ingredients: pork 100 kg (including 70% lean meat and 30% white fat), 6.3 kg of sugar, 60 kg of Daqu liquor 1.8 kg, 5 kg of white soy sauce, 2.5 kg of refined salt, and 0.00 g of sodium nitrate/kloc.

Processing method: 1. Cut the selected pork into cubes of 1 cm according to lean meat and fat, and then wash them with warm water to wash off the oil slick on the diced meat.

2. Put lean meat, fat meat and ingredients into a pot of meat in proportion, mix well, and enema can be done soon.

3. Three days before enema, the casing must be washed and baked with charcoal fire to dry the remaining water in the casing.

4. Immerse the baked casing in warm water and take it out. Pour the prepared sausage stuffing into the bottom of the casing, tighten the bottom, fill the casing and tighten the top. Spread the filled sausage flat on the wooden table, and poke holes in the sausage with hundreds of needles (steel needles are nailed on the wooden board, which are like a board brush for brushing clothes), so as to drain the water when drying the sausage.

5. Tie the filled sausage with silk grass at a distance of 28 cm, then tie it tightly with hemp rope and hang it on a bamboo pole to dry.

6. Put the bamboo sausage on the wooden frame of the drying room, and after baking for 3 hours, exchange the upper and lower positions of the sausage so that the sausage can be dried evenly. When you don't need fire, you can expose yourself to the sun until you hang it indoors at night, and then you can continue to expose yourself to the sun until the water in the intestine is exhausted and there is oil. If it is cloudy or rainy, it must be moved to the drying room in time and dried until it is mature (sausage processing time is generally 165438+ 10 to February of the following year).

Six, Cantonese sausage

Fat meat 30 kg lean meat 70 kg sugar 7.6 kg salt 2.2 kg liquor 2.5 kg white soy sauce 5 kg sodium nitrate 0.05 kg.

Seven, Guangdong sausage.

It is one of the famous local products in Guangzhou. Golden color, sweet and delicious, it is a good food with meals and wine.

Ingredients: pork 10 kg (including 3 kg of fat meat and 7 kg of lean meat), 300 g of salt, 800 g of sugar, 300 g of wine, 500 g of soy sauce, 200 g of sesame sauce and 0/0 g of spice powder/kloc.

Processing method: firstly, the pork is cut into particles, stirred evenly with the ingredients, then poured into the pig casing, evenly inserted into the hole with a needle, and dragged with abundant water until the casing becomes hard. Then shower it with dilute maltose water, hang it on the iron steak, put it in the oven for 30 minutes (about 90% ripe), take it out and shower it with maltose water again, then put it in the oven for 5 minutes, then take it out and burn the sausage.

Eight, Cantonese first-class sausage

Cantonese-style first-class sausage has bright color, comfortable entrance and rich aftertaste, and sells well overseas and in South China, Beijing, Tianjin and Shanghai. The manufacturing method is as follows:

1. Selection and treatment: select first-class fresh frozen pork leg, 70% lean meat, 30% fat meat, 2-2.4 kg dry casing with a diameter of 28-30 mm, edible pigment and hemp rope, remove the fascia of the meat, separate the fat meat from the lean meat, and cut the lean meat into10-1.

2. Ingredients (calculated by raw meat 100 kg): 2-3 kg of first-class light-colored soy sauce, 2.8-3 kg of refined salt, 9- 10 kg of white sugar, 3-4 kg of powdered wine with a degree of over 50, 25 g of sodium nitrate (soil nitrate) and clear water15.

3. Stir enema: Add ingredients and clear water into the prepared meat in proportion, stir well and pour in. Before filling, wash the casing, fill a casing, cut it into 7 inches (the length of each pair of sausages), tie it with water grass rope, and then tie the middle of two water grass knots with hemp rope (after cutting the water grass, the sausages will be paired). Then use acupuncture to expel intestinal gas and excess water. Rinse the greasy and residual liquid on the body surface with clear water to keep the intestines clean.

4. Cool drying and baking: After the sausage is stuffed, it is hung with bamboo poles and placed on the drying shed. After being exposed to the sun for 3 hours, it is baked at 50-52℃ for 24 hours. If the casing is too thick, the baking time can be appropriately extended.

Nine, Jiangxi Agricultural University sausage

Fat meat 32 kg lean meat 68 kg sugar 4 kg salt 3.5 kg liquor 2 kg monosodium glutamate 0.3 kg.

Ten, Nanjing sausage

Fat meat 30 kg lean meat 70 kg sugar 4 kg salt 5 kg liquor 0.5 kg monosodium glutamate 0.5 kg spiced powder 0. 1 kg.

Xi。 Nanjing spicy sausage

Fat meat 30 kg lean meat 70 kg sugar 6 kg salt 3 kg liquor 3 kg nitrate 0.05 kg white pepper 0.2 kg Chili powder 2 kg.

Twelve, Beijing sausage

Fat meat 25 kg lean meat 75 kg sugar 1.5 kg salt 2.5 kg liquor 0.5 kg soy sauce 1.5 kg nitrate 0.05 kg ginger powder 0.3 kg white pepper 0.2 kg.

Thirteen, Fushun sausage

Small sausage is a specialty of Fushun City, Liaoning Province, and is deeply loved by consumers.

Raw material formula: fresh pork (lean meat accounts for more than 50%) 100 kg refined salt 3.5 kg nitrite 50 g white sugar 5 kg Shaoxing wine 10 kg sesame oil 4 kg spiced noodles (made of white melon seeds, cardamom, dried tangerine peel, cinnamon, kaempferia kaempferia, clove, Amomum villosum, pepper and aniseed) 500.

Production method: 1. Cut lean meat and fat meat into small pieces in proportion, grind them into minced meat with a meat grinder, add seasonings, stir them vigorously and evenly, make meat stuffing, and marinate slightly.

2. After curing, pour the meat stuffing into the finished casing with a funnel, puncture some holes with a needle to remove the air in the intestine, tie it into small pieces with hemp rope, expose it to the sun until it is half dry, hang it on a bamboo pole, hang it in a ventilated place, and take it off and steam it for about 20 days.

3. Steam the dried sausage in a steamer, take it out after about 30 minutes, and cool it to get the finished product.

4. Small sausages should be stored in the form of hanging, the site should be dry, the temperature should be low, and the sun should be protected. It can be stored for more than 1 year with the same quality.

Product features: delicious quality and convenient eating.

Fourteen Tianjin vermicelli sausage

Produced in Tianjin, it is ring-shaped, black, red and bright, fragrant and delicious.

Ingredients: pork 100 kg (including 20 kg of fat meat and 80 kg of lean meat), soy sauce 10 kg, 200 g of nitrate, 3.3 kg of sesame oil, 6.3 kg of chopped green onion, 0.8 kg of Jiang Mo/kloc-0, 37 kg of starch (57 kg if rice flour is used) and flowers.

Processing method: 1. First, cut the fat into 2 cm diced meat, then soak the lean meat in water, drain the blood and grind it. Then add the fat meat and lean meat together with soy sauce, refined salt, nitrate and nutmeg powder, stir for15min, then continue to pour pepper water and starch, and add sesame oil, chopped green onion and Jiang Mo after stirring. And then stir to obtain sausage stuffing.

2. Fill the sausage stuffing into the pig casing, tie both ends tightly, put it in 100 (sugar color 1 kg) boiled water for 40 minutes, and then take it out of the pot, which is the semi-finished product. Between enema and sausage cooking, the time should be fast to prevent starch precipitation.

3. The vermicelli is cooked and smoked. First put the sausage on the lead wire, the upper and lower layers, cover it tightly with a mat, and then cover it with a wooden cover. Put180g brown sugar into the bottom of the pot and smother it with smoke for10min. When the smoke subsides, boil the pot and pour it down the mountain floor, then add180g of brown sugar and stew for10min. The skin of vermicelli is purplish brown and brightly colored.

Fifteen, lean pork sausage

Produced in Guangzhou, also known as sanitary sausage. It is made of clean lean meat. Its characteristics are: slightly tough, sweet and helpful for digestion.

Ingredients: lean pork 100 kg, sugar 9.4 kg, refined salt 2.5 kg, 50% liquor10.8 kg, first-class soy sauce 5 kg, nitrate 150-200 g.

Processing method: clean lean pork, cut into small grains, mix well with ingredients, and pour into casing; Punch the hole with a fine needle to exhaust, tie it into a section with sleeping hemp rope every 20 cm, and tie the middle section with water grass (cut it off from the water grass after making it, that is, in pairs). Then, wash the appearance of the casing with warm water, that is, hang it in the sun. It takes about 4 days to bring it back at night and bake it in the fire cabinet with charcoal fire.

Sixteen, Harbin sausage

Harbin sausage, Russian transliteration is "Lidos", "Lidos" and Harbin sausage are the same concept. Many Harbin people call Harbin sausage "Lido sausage", while others like to use the abbreviation of "Harbin sausage". Ridos originated in Lithuania in Eastern Europe. 1898 after the construction of the middle east railway, a large number of foreigners entered Harbin and brought meat products to Harbin. Strict material selection, exquisite formula, fine processing and originality. First of all, the high-quality pure green pork or beef in this cold black soil of Heilongjiang is selected, and various seasonings such as black pepper and garlic are added, which are carefully produced by European traditional techniques such as pickling, stuffing mixing, enema, cooking and smoking.

Sausage tastes like garlic, and there are a lot of diced fat in it. It is the best match between wine and beer. It tastes great! You can put it in the big bar. It is delicious. The appearance of sausage is purplish red. After several hours of smoking, there was no floating ash on the surface. Wipe with a white paper towel, the paper towel will not get any color. So sausages can be eaten directly, and the skin can be eaten together when eating. This is the real sausage flavor-that is, eating a little Shan Ye cola flavor!

Sausage is also called enema, because it is a technology introduced from abroad, so it is called western-style sausage. The raw materials for making western-style sausages are easily available, and the meat stuffing is mostly pig, beef, rabbit meat or other meat; Casings can be made of pig, cow and sheep intestines. Its manufacturing process is also relatively simple. As long as the ingredients are suitable, its finished product is spicy, tender and delicious. Compared with sausage, it is not greasy, chewy and exotic, and is very popular with consumers.

Sausage formula

Formula 1: 90 kg of lean meat, 20 kg of lard 10 kg of starch, 3.3 kg of refined salt, 300 g of rice essence and 250 g of spiced powder; The length of pig small intestine for casing is about 300 meters.

Formula 2: 30 kg of lean meat, 20 kg of fat meat, 50 kg of beef, 300 g of starch 10 kg of garlic, 0/00 g of pepper/kloc-0, and bovine large intestine for casing.

Processing technology: 1, curing: curing the raw meat to make the salt evenly mixed into the body. According to the above ingredients, the amount of salt added is generally 3 ~ 5% of the meat weight. At the same time, edible nitrate (5% by weight of salt) was added. Lean meat is peeled and boned first, and then pickled separately from fat meat. After kneading, put it in the refrigerator (warehouse) at 3 ~ 4℃ for 2 ~ 3 days.

2. Stir: cut the marinated meat into diced meat, add ingredients, mince in a meat grinder, and then pour it into starch dissolved in clear water and stir evenly. At this time, diced fat or diced pork can also be added. Fully stir the meat stuffing, and add water while stirring, the amount of water added is 30-40% of the weight of the meat, depending on the viscosity of the meat stuffing.

3. Enema: Fill the sausage casing with meat stuffing with an enema machine. After the meat is filled, it is a section every 20 cm, and the section is fastened with a string.

4. Baking: the sausage is baked in the oven, the baking temperature is controlled at 65 ~ 80℃, and the baking time is 0.5 ~ 1 hour according to the thickness of the sausage. The baking standard is dry casing and red meat stuffing.

5. Boiling: According to the type of casing, boil the sausage in water at 80℃ 10 ~ 15 minutes. Fat sausage for 20-30 minutes and beef sausage for 0.5- 1.0 hour. The standard of cooking is that the intestines are hard and elastic.

Seventeen, Harbin sausage

Sausage, also known as enema, is one of the meat foods that people like to eat. It is characterized by adding more starch instead of soy sauce. Except pork, the main ingredients are generally mixed beef. Harbin sausage is very popular and enjoys a high reputation abroad. The composition and preparation method are as follows:

1, raw materials and finishing: fresh pork and fresh lean beef with equal fatness are selected. Bones, tendons and tendons are removed from the selected lean meat, and then the fat lean meat is cut into pieces about 10 cm long, 5-6 cm wide and 2 cm thick.

2. Ingredients: (based on the feed meat of 60 kg lean pork, 40 kg fat pork and 100 kg beef): 20 kg starch, 0.6 kg garlic, 0.2 kg black pepper, 5 kg salt and12 saltpetre as feed meat.

3. Pickling and stuffing: mix salt, saltpeter and fat lean meat evenly, marinate at 3-4℃ for 2-3 days, mince the marinated lean meat with a sieve plate meat grinder with a diameter of 2-3 mm, and then chop the minced meat with a knife (the temperature of the stuffed meat should not exceed 65438 00℃). Cut the salted fat into 1 cubic centimeter fat blocks. Mix the meat with garlic and black pepper and stir well. First, the beef stuffing is fully mixed and stirred with appropriate amount of cold water for 5-6 minutes, then the ingredients and pork stuffing are dissolved with clear water, added into the meat stuffing with existing ingredients, and finally the diced fat meat is added and stirred for 2-3 minutes.

4. Enema and baking: wash the small intestine of cattle or pigs and make sausages according to the requirements of making sausages. Choose oak, basswood, birch and elm, and use less resin or as baking fuel. First, the firewood is placed horizontally in the furnace and ignited. When the temperature in the furnace reaches 60-70℃, baking is carried out. The lower end of the enema in the furnace should be more than 60 cm away from the fire. Every 5- 10 minutes, the position of enema in the furnace should be changed up and down. The temperature in the furnace should always be kept at 65-85℃. Bake for 25-40 minutes, the casing is translucent and the skin is dry.

5. Boiling and smoking: when the water temperature is 85-90℃ and the temperature is kept between 78-84℃, the cooked enema is smoked in a smoking room at 35-40℃ for 12 hour to obtain the finished product.

Features of the finished product: good elasticity, rich nutrition, fresh and delicious.

Eighteen, Shenyang sausage production

1. raw materials and ingredients: second-class lean meat 45kg, second-class beef 40kg, fat pork15kg, eggs 12, starch 5kg, sugar 0kg, pepper 0kg, monosodium glutamate 0kg, garlic 0kg and saltpeter 0kg/kloc-0.

2. Ground meat and stuffing: Ground the sorted lean pork and beef into stuffing with a sieve plate grinder with a diameter of 3mm, and then chop it again. Cut the fat meat into diced meat with the size of 1.2cm, stir the ingredients evenly with cold water, and fully stir with the meat stuffing and diced fat meat. The total water addition is 16kg.

3. Backroasting: Pour the meat stuffing into the cleaned bovine rectum, and tie a button-piercing rod every 28 cm. The tightness of the pouring should be moderate to eliminate intestinal gas. After the stuffed sausage is pierced, it is sent to an oven at 150- 160℃ for baking, and can be taken out after the skin becomes dry and discolored.

4. Boiling and smoking: When the water is heated to 86-87℃, put it into an enema and cook for 40-50 minutes. After that, take out the enema, drain the water, put it in the smoking furnace of 100- 1 10℃, and smoke for about 60 minutes, and then take it out when the sausage surface turns jujube red.

Features of the finished product: fresh and tender intestines, shiny cut surface, bright and clear color and delicious taste.

Illustration of spicy sausage

Ingredients: pig forelegs 10 kg.

Be sure to use the front leg meat to make sausages, so that they taste tender.

Seasoning:

1, Chili powder 2 Liang (can be increased or decreased according to personal taste).

2, pepper powder 0.5 Liang (can be increased or decreased according to personal taste).

3. Pepper 1 tablespoon.

4, sugar 2 two.

5, salt 2.5 Liang (I eat salty, only put 2.2 Liang).

6, white wine 2 Liang.

7. The casing is suitable.

Exercise:

1. Clean the pig with a clean wet cloth (don't wash it with water), peel it and cut it into pieces.

Slicing is better than cutting, and the sausage poured out by slicing will not bump.

2. Add all the seasonings of Chili powder.

3. Mix well and marinate for about 20 minutes (if you don't have time, you don't need to marinate).

4. Prepare a cylindrical object. If not, you can use mineral water bottles instead, or you can wrap an egg-sized circle with iron wire.

5. Put the casing on the pipe. If it is a wire loop, put the casing mouth on the wire loop and tie a knot at the end of the casing.

6. Pack the meat from the barrel mouth, and squeeze the meat into the casing by hand while loading.

7. After all the packages are packed, tie the casing tightly, puncture the sausage with a needle, and exhaust the gas inside.

8. Tie it with a string every one foot or so.

9. Tie a lanyard every two paragraphs.

10, lift the sausage, put it in boiling water, and take it out immediately. This action must be quick:)

1 1, hanging in a ventilated place 10 days can be eaten.

Cook, slice, plate and eat.