Yak meat hot dog sausage-You Are Foodie

By Oscar
52

Yak meat hot dog sausage

Combine beef balls with pork ham sausage to turn yak meat into hot dog sausage.Pure lean beef is too delicious to make it as tender and smooth as pork. It should be able to improve the taste by beating it into a fine meat paste with very fine powder, making it into a hot dog sausage with fine taste. I happen to have casings. I'll try them when time is convenient. Add a little Monascus powder to make the beef turn into a beautiful red and appetizing when cooked. Yak meat is so fishy that it can be cooked overnight with yellow rice wine. The rest is the cooking machine. The cooking machine quickly turns the meat into mud, which is much easier and faster than the manual knife, stick and hammer.Enema steaming is not a difficult technical job, but it must not be too full. The lesson of bursting in the steamer has not been forgotten. Hey hey, the effect is really good.

Main Ingredients

Auxiliary Ingredients

Casing appropriate amount

The amount of sugar and salt can be adjusted according to your own taste.The sausage should not be filled too full to prevent the casing from bursting.The prepared hot dog intestines should be kept in cold storage if they are not eaten immediately.

Step 1 . Wash the beef with blood,

Step 2 . Dice

Step 3 . Add cooking wine, refrigerate and marinate overnight

Step 4 . Put it into the cooking machine

Step 5 . Beat into fine pulp

Step 6 . Baking soda melts with 15 grams of water

Step 7 . Pour into the meat paste and stir well

Step 8 . Add salt and monosodium glutamate and stir well

Step 9 . Mix white pepper powder with 5g water

Step 10 . Pour into the meat paste and stir well

Step 11 . Add sugar and stir well

Step 12 . Monascus powder and starch are mixed into a uniform paste with the remaining water

Step 13 . Pour it into the meat paste several times and stir it

Step 14 . Into fine mud

Step 15 . Put it into the flower mounting bag

Step 16 . Tuck the cut-out of the embossed bag into the casing

Step 17 . Squeeze the meat into the casing

Step 18 . All the meat pulp is squeezed into the casing

Step 19 . Tie both ends with rope and segment by a certain length

Step 20 . Put it into the boiling water pot and steam over medium heat for about 15 minutes

Step 21 . Cooked out of the pot

Step 22 . Slice and eat.

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