Polish sausage recipe

There are actually many things to pay attention to when it comes to making a good dish. Of course, cooking is not as difficult as everyone imagines. Everything is difficult at the beginning. First prepare the ingredients and seasonings, and then start making Polish sausage.

1. The first step: Choose fresh pork or frozen pork with a fat content of about 20-30%. It is recommended to mince the raw meat (meat grinder hole plate diameter 4mm) in a frozen state (-4℃) and set aside. Families without a meat grinder can also directly purchase commercially available pork mince.

2. The second step: Use sheep casings with a diameter of 22-24mm or pig casings with a diameter of 38-40mm for filling. When filling, use a funnel to directly put it on the casing for manual filling. If you have a sausage stuffer at home, you can use a sausage stuffer to stuff the intestines.

3. Step 3: Marinating: Add 3.4g of Polish sausage ingredients and 10g of ice water to every 100g of raw meat. First mix the ingredients with ice water to dissolve and then mix with the raw meat. It is recommended to add an appropriate amount of Jiafude color preservative to make the sausage more attractive.

4. Step 4: Tie a knot at the end of the stuffed casing. The stuffed casing should be moderately tight and loose. The recommended length of the stuffed casing is 10-15cm. Tie it with a thin rope. Use a small needle to poke several small holes in the stuffed casing to facilitate the removal of moisture and air when drying the casing.

5. Step 5: The center temperature of the sausage should reach 72°C during steaming. The recommended steaming time is about 15 minutes. It can be adjusted flexibly according to the size of the sausage. Traditional Polish sausages are usually steamed and cut into small pieces for use in soup. Frying: Put a small amount of cooking oil in the pan and fry over medium heat for 5-6 minutes until the surface is browned and the center is cooked.

6. Step 6: The stuffed sausages can be stored in the refrigerator and taken out whenever you want to eat them. They can also be directly steamed, boiled or fried before eating.

7. Step 7: If the conditions for enema are not available, the minced meat mixed evenly with the ingredients can be made into a cake with a diameter of about 8cm and a thickness of about 8-10mm. Fry and eat directly.

I think you have learned how to make the Polish sausage introduced today! Understanding the method and, more importantly, putting it into practice will make your cooking skills more sophisticated and you can make more delicious food. Take action now!