How to make spicy breakfast sausage

If you eat at home every day, you may have a picky eating habit and a poor appetite. This may be because the food at home is too monotonous or tastes bad. At this time, you need to redefine the "standards of cooking". Now, please follow me to learn how to make spicy breakfast sausage.

1. 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. Mix the ingredients with ice water until dissolved 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.

3. Pour the prepared marinade into the meat

4. Marinating: Add 3.4g of spicy sausage ingredients and 10g of ice water to every 100g of raw meat

5. Marinate for an hour until the marinade is completely absorbed by the meat

6. It is recommended to use sheep casings with a diameter of 22-24mm or pig casings with a diameter of 38-40mm for filling

7. When stuffing, use a funnel to put it directly on the casing and stuff it manually. If you have a sausage stuffer at home, you can use it to stuff the sausage. 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.

8. Tie the intestines with a thin rope and poke several small holes in them with a small needle to facilitate the removal of moisture and air when drying the intestines.

9. When steaming, the center temperature of the sausage should reach 72°C. The recommended steaming time is about 15 minutes. It can be adjusted flexibly according to the size of the sausage. It can be cut into small pieces for making soup.

10. Add a small amount of cooking oil to the pan and fry over medium heat for 5-6 minutes until the surface is browned and the center is cooked through.

11. 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. 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 8 cm and a thickness of about 8-10 mm. Fry and eat directly.

After reading the above introduction to spicy breakfast sausage, go to the kitchen and learn how to make it while you have the latest and most complete memory. You will definitely be able to enjoy the "sweetness" of the delicacy.