How to bake sausages in a home oven

Sausages have a long history in China and can be mainly divided into Sichuan-style sausages and Cantonese-style sausages. There are many ways to cook sausages. The most common way we usually come into contact with is grilled sausages, and Taiwanese grilled sausages are suitable for all ages. If you are not sure about the quality of the grilled sausages, you can make authentic grilled sausages at home if you have an oven. So, how do you bake sausages in a home oven? Let’s take a look at how to do it.

1. How to bake sausages in the oven

1. Raw materials

6 sausages, a little salad oil, pepper, coriander

2. Method

6 sausages, carefully remove casings.

Use a knife to cut many small cuts into it.

Take an appropriate amount of salad oil and set aside. Preheat the oven for 5 minutes.

Coat the chicken sausage with salad oil evenly, then put it in the oven at 150 degrees for 10 minutes.

After 10 minutes, turn it over and apply salad oil again and cook at 150 degrees for 10 minutes.

Sprinkle with pepper and cilantro when out of the oven.

2. How to make homemade sausages

You can buy sausages from pork leg, front rump or hind rump. No matter which part you buy, it is best to make sure that it contains 30% fat (in fact, 40% fat tastes better). If it is all lean meat, the taste will be hard. Buy the meat, clean it, and then slice it (or dice or cut it into strips). Casings are available at places where meat or offal is sold. Takeout casings are usually salted and have been cleaned. 50 grams cost about 7 or 8 yuan. They are three or four meters long and can hold four or five pounds of meat. Because they sometimes break during filling, you can buy more. Wash the purchased casings with clean water. The key is to rinse the inside of the casings clean. Then turn the casings over (that is, turn the inside out) and soak them in white wine for 20 minutes. Then rinse it again and turn it over for later use.

Prepare cotton string, chopsticks and a clean empty Coke bottle in advance. Cut off 15 cm of the top of the bottle to make a funnel.

It is best to marinate the meat with the marinade (the recipe is at the end) for half a day before stuffing it so that it will be more flavorful.

When filling, put one end of the casing on the mouth of the Coke bottle and hold the mouth of the casing with your hand to prevent it from slipping. This requires two people to operate together. The other person adds the meat into the funnel and uses a thicker chopstick to poke the meat into the mouth (if the chopsticks are too thin, it will be inefficient. You can wrap a few napkins or gauze on the head of the chopsticks and then wrap it with plastic wrap). Stuff the meat into the casing and use your hands to push the meat down until it is full. Then use a needle to poke some holes in the bubbles and hollow places after filling to let the air out. Then tighten it again, divide it into sections, and tie it up with cotton string. Piercing the sausage with a needle can also help dry out the inside of the sausage thoroughly and prevent it from spoiling.

Although winters in the north are cold, the climate is too dry. Therefore, the drying time should not be too long, 7-12 days is enough. The south is more humid so the drying time is longer, 15-30 days is fine, but you need to avoid it becoming sticky and spoiling (add more salt and wine to preserve it). In addition, as the smog is heavy now, don’t hang it outdoors. Just hang it on the north balcony. If that doesn’t work, hang it in the kitchen to avoid direct sunlight, otherwise it will easily deteriorate. Once the sausage has dried up and wrinkles start to form on the surface, it is ready to eat. The drying time of course also depends on the weather conditions. If the sausage is dried for a long time, it will dehydrate and taste very dry. The leftover sausages can be frozen in the refrigerator and should be eaten at least until the fifteenth day of the first lunar month.

As for the taste, we cannot guarantee that everyone has the same habits. You can adjust it to be saltier, spicier or sweeter. In addition, there are differences in color. The Cantonese style is red because red yeast rice or fermented tofu juice is added, the Sichuan style is added with chili or bean paste, and the Northeastern and Shandong style is black because a large amount of dark soy sauce is added. So this is all very flexible and can be changed. Generally, the indispensable ingredients are sugar, salt, high-proof liquor (above 45 degrees), and pepper powder. The remaining five-spice powder, chili powder, or soy sauce can be used as desired. In addition, if the meat is lean, you can add some cooking oil and mix well. If you want a softer texture, you can add some honey. You can start making your own sausages with your own flavor.

Whether you eat the sausages directly, stir-fry them with vegetables, or make fried rice with them, you must steam them before cooking.

Let’s talk about the benefits of making your own sausages. Cleanliness and hygiene are of course necessary, but the important thing is to ensure that the raw materials are fresh and do not contain too many preservatives or additives. Also because of the lack of these additives, you can’t make too much, and you have to freeze it after drying.

Sausage is a food that uses a very ancient meat preservation technique, so how do you bake sausage in the oven? After the above introduction, I believe everyone has a feeling of sudden enlightenment. For those who are usually tired office workers or full-time mothers who want to save time and effort for breakfast or occasionally be lazy, just use the magic weapon at home and start taking action.