Corn pork sausage
Homemade intestines are clean and healthy. The flavor can be increased or decreased according to your preference. Because the chef machine has the function of breaking meat and enema, it is also more convenient to make. If you don't have one, you just need an enema funnel or mineral water bottle. It's so simple. Don't hesitate to do it.1. when steaming the intestines, be sure to prick them with a needle for several times to make them even, so that they will not burst when steaming.2. after 30 hours of air drying, the casing will be steamed out, and it is OK not to bake it.3. I think so much for the time being. Finally, I wish you all to make your favorite sausage. Love you.
Step 1 . Salt casings, wash with water, soak for several hours, and soak in Baijiu for one hour in advance before use.
Step 2 . Wash the meat and cut it into small pieces. Add all the seasonings. Pickle for one night, (pepper should not be put, Dad secretly touched it, and the finished product tastes good)
Step 3 . After the meat is pickled, stir it up with a cook's machine, mix 40g starch with 250g water, pour it into the meat filling, stir until absorbed, then add 40g dry starch, and mix well. Two raw corns, cut the corns with a knife, knead them, and put them into the stuffing to mix well. OK, wait for the enema.
Step 4 . At this step, I didn't spare my hand to take photos. Sorry, I'll have a chance to make it up in the future. The chef crew installed the enema tool, took out one of the casings, dried the water, put it all on the casing funnel, tied the tail end, opened the machine, and sent the meat stuffing inside. Slowly, the casings were filled with meat, filled with a whole sausage, and tied a knot at the mouth.
Step 5 . Pour the whole root, tie the two ends, and then tie it with thick thread in sections. (no cotton thread, mom tied it with sewing thread). It's OK to dry it overnight, steam it the next day, and freeze it in the refrigerator. When you eat it, you can take it out and fry it, and bake it.
Step 6 . I'm greedy, so as soon as I filled it, I made a whole intestines without segmentation. The method is to use the microwave oven first, sting it with high fire for six minutes, and turn it over in the middle (prick it with a needle many times in advance, otherwise it will be easy to explode when making it, which will affect the appearance.)
Step 7 . After taking it out of the microwave oven, mix honey with water 1:3. Wipe it on the surface of the intestines. Put it into the oven at 190 degrees, bake it in the middle layer for 20 minutes, and turn it over once after 15 minutes. (don't preheat,) the bottom layer of the oven, make a small baking pan with tin foil, and pour in the remaining honey water. In this way, it tastes good and the skin won't dry.
Step 8 . Finished pictures, whether you are in a good mood or not, you can make some delicious food to kill time and satisfy your family's stomach.
Step 9 . This is steamed when the skin is slightly hard after being dried for about 30 hours today. Put cold water into the pot and steam over high heat for 20 minutes. Take it out and eat it directly, or freeze it. (I haven't tried it for a long time, but now the hardness of the skin is just right. It's delicious. After dinner, I grabbed one as a snack, hahaha.)
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