Composition:

The lean pig is stuffed with meat, liquor, salt, sugar, pepper powder, pepper powder, monosodium glutamate and spice powder.

1. Peel and block. Peel the pig skin first, and then cut the meat into small pieces for easy slicing.

Slice. Sliced into such thick slices, it is delicious when fat and thin alternate. Just cut it to this extent.

Weigh. The main purpose of weighing is to mix ingredients in proportion, especially the amount of salt, which must be accurately matched according to weight.

4. seasoning. This is the most critical step for sausage to taste good. Jiang Mo, soy sauce, cooking wine, pepper, pepper powder, star anise powder, pepper powder, salt, monosodium glutamate and chicken essence are adjusted according to their own tastes.

5. Fully stir and knead the seasoning.

6. Prepare the casing filled with sausage, put the casing at the mouth of the machine funnel, and then put the meat into the machine funnel. The shaped sausage comes out from the right hand side and is tied into small pieces of 30-40 cm. When filling sausages, use a small needle to punch a number of small holes, which is convenient for removing moisture and air when baking sausages.

7. air dry. It is best to be in a well-ventilated and sunny place. It is ok to dry in the shade, but it must be ventilated.

8. You can eat it in about half a month. Whether it can be cooked directly or fried with other dishes. S delicious.

2. glutinous rice sausage

Composition:

500g of glutinous rice, mushroom 10, onion 10, 30g of dried shrimps, 30g of scallops, dried casings, cotton thread, rose wine, soy sauce, salt and white pepper.

1. Soak glutinous rice in enough cold water overnight and drain.

2. Soak the dried mushrooms in cold water to soften them, and then chop them.

3. cut onions.

4. Soak shrimps and scallops until soft and drain.

5. Stir-fry shallots in hot oil.

6. Add shrimp, scallops and mushrooms and stir fry.

7. Pour in glutinous rice and mix well.

8. Add all seasonings and mix well.

9. One end of the casing is knotted and the other end is fixed with a funnel.

10. Put the fried glutinous rice stuffing in, while putting it, squeeze it into the funnel mouth with chopsticks.

1 1. After filling it all in, tie it with cotton rope and close it. Don't fill it too full, lest it explode after cooking.

12. Make a hole in the glutinous rice sausage with a toothpick. Eliminate air.

13. Put water in the pot and add the glutinous rice sausage.

14. After the fire boils, turn to low heat and cook for 20 minutes.

15. Take out, drain and slice while it is hot.

3. Cantonese sausage

Composition:

Pork (front leg sandwich meat, the ratio of fat to thin is about 3:7), salted casing, Cantonese sausage seasoning.

1. Wash pork, drain and shred.

2. Soak the casing for about 10 minute.

3. Mix the meat stuffing according to the dosage ratio on the seasoning package.

4. Put the casing at one end of the enema device, slowly roll the meat in, tie the rope while pouring it, and make a hole in the tied sausage with a toothpick to release the air inside.

5. Put the filled sausage in a cool and ventilated place, air-dry it for about 1 month, and you can eat it.

4. Northeast sausage

Composition:

Pork, fat sausage, salt, monosodium glutamate, starch, suet, spiced powder.

1. Pickling. Marinate raw meat with salt so that the salt is evenly mixed into the meat. Skinned and boneless lean meat is marinated with fat meat, kneaded evenly, and stored in 3 ~ 4 refrigerators (warehouses) for 2 ~ 3 days.

2. Twist and mix. Cut the marinated meat into diced meat, add ingredients, mince it with a meat grinder, and then pour it into starch dissolved in water and stir well. At this time, you can also add diced fat or diced meat. Fully stir the meat, adding water while stirring, the amount of water is 30 ~ 40% of the weight of the meat, and it is better that the meat is sticky.

3. enema. Fill the meat into the casing with an enema machine. After the meat is filled, every 20cm is a section, and the section is fastened with a string.

Baking. Bake sausages in a 65 ~ 80 oven. The standard is dry casing and red meat stuffing.

5. Boil in water. Boil sausages in water at 80℃. The standard is that the sausage body is hard and elastic.

5. Table sausage

Composition:

Or fresh frozen pork, water, casing, white wine, sugar, corn starch.

1. Choose fresh pork or frozen pork with fat content of about 20-30%, and mince raw meat (the diameter of orifice plate of meat grinder is 4mm) for later use.

2. Pickling: 6 grams of table sausage ingredients and 36 grams of ice water are added to each 100 gram of raw meat. Mix the ingredients with ice water, dissolve them, and then mix with raw meat.

3. When filling, the mouth end of the filled casing is knotted, and it must be moderately loose. The filled casing is tied with a string, and several small holes are punched with a small needle, which is convenient for removing moisture and air when the casing is dry.

The filled sausage can be frozen in the refrigerator, carried with you, or directly cooked and fried before eating.

6. Steamed eggs with sausage

Composition:

1 sausage, 1 eggs, salt, cooking wine.

1. Slice the sausage, put it on a plate and spread it in two layers.

2. Beat an egg in the middle.

3. Pour some cooking wine around the egg and sprinkle a pinch of salt on the yolk.

4. Steam in the pot until the sausage is oily.

Sausage rice

Composition:

A bowl of rice, a sausage, a bowl of miscellaneous vegetables (peas, diced carrots, corn kernels), green onions, Jiang Mo, salt and soy sauce.

1. Pour a little oil into the pot, heat the minced onion and ginger, add the sausage slices and stir-fry until the oil comes out.

2. Add the mixed vegetables, stir fry a little, and remove them for later use.

3. Wash the rice and put it into the rice cooker with clear water. The amount of water is one finger more than that of rice.

4. Pour in the fried sausage and miscellaneous vegetables, add some salt and soy sauce, then cover the lid and press the cooking button.

5. Cook until there is hot air around the rice cooker, open the lid and skim off the floating oil on it, then cover the lid and cook until the heat preservation button trips. It is best to simmer 10 minutes before serving.

8.broccoli sausage

Composition:

1 sausage, 1 broccoli, salad oil, salt, sesame oil and starch.

1. Break the broccoli and rinse it with clear water.

2. Put the water in the pot. After the water is boiled, add cauliflower and blanch for about one minute.

3. Slice the sausage for later use.

4. Put the sausage in a hot pot, add cold oil and stir-fry until fragrant.

5. Add cauliflower and stir fry.

6. Season with salt and hook with fine onions.

7. Serve with sesame oil.

9. Braised rice with mushroom sausage

Composition:

Appropriate amount of rice, 2 sausages, 4 mushrooms, carrot 1 root, salad oil, a little salt, a little ginger, cooking wine, soy sauce, sesame oil, 5g onion and 2g sugar.

1. Steam the sausage in a pot, and take it out for slicing or dicing.

2. Wash mushrooms, remove roots for later use, peel carrots, cut into small pieces, and shred ginger.

Put a little oil in the pot, not too much. Moisten the pot and the shredded ginger will be fragrant.

4. Stir the sausage several times.

5. Stir-fry mushrooms and carrots, add appropriate amount of soy sauce to color, add a little cooking wine, a little sugar, a little salt and chicken powder to taste. Cook the rice soaked for half an hour in advance in an electric cooker. Drop a few drops of sesame oil in the water, and the rice will smell good.

6. When the water in the rice cooker is out of sight, pour in the fried ingredients, cover and continue to cook until the cooking button pops up, then keep the temperature 15 minutes, and stir the vegetable rice evenly with a shovel.

10. Sausage clay pot rice

Composition:

Rice, 1 sausage, 1 egg, half broccoli, salad oil, a little salt, 3 tablespoons soy sauce, 2 slices of ginger, 1 tablespoon chicken juice, 1 tablespoon sesame oil, 1 tablespoon sugar.

1. Wash the rice and soak it in water for one hour in advance.

2. Rub a thin layer of oil on the bottom and side of the casserole.

3. Put the washed rice into the pot and add about 1: 1.5 water.

4. Put the casserole on the fire, bring it to a boil, and then turn to low heat for stewing.

5. When cooking, cut the sausage into thin and even slices.

6. Prepare other ingredients: shred ginger, wash broccoli and cut into small flowers.

7. Put three spoonfuls of seafood soy sauce, one spoonful of concentrated chicken juice, one spoonful of sesame oil and one spoonful of sugar into a small bowl.

8. About ten minutes, the water in the rice is almost finished. At this time, add a little salad oil to the rice and mix well.

9. Put shredded ginger, put sausage on shredded ginger and beat an egg in the middle.

10. Pour a little sauce on the sausage with a spoon, let it slowly penetrate into the rice, then pour a little salad oil along the edge of the pot, cover the pot and continue stewing for about five to ten minutes (just taste the rice cooked). Turn off the heating. After turning off the heating, don't amp, don't rush to boil the pot, let the fragrance simmer in the pot for a while.

1 1. At this point, boil a pot of water.