What is the recipe for stuffed pork sausage?

Whenever enema is mentioned, the first thing people think of is going to the hospital for an enema, which is a medical treatment method. But there is indeed a food called sausage. Of course, the raw materials can be pork or beef. Most of the time, pork is the main ingredient. The selected pork is minced, seasonings are added, and then stuffed into the pig intestine casing, and then smoked. It is especially delicious. If you also want to make it, you can follow the editor to learn the recipe of stuffed pork sausage.

Ruzhou Pork Sausage

Raw material formula

60 kg of pork lean meat (coarse grain) 40 kg of pork lean meat (fine grain) 40 kg of white fat 0.126 kg of pepper powder 0.625 kg of five-spice powder 0.625 kg of fennel 0.625 kg of MSG 0.625 kg

2.5 kg of granulated sugar 5 kg of starch 0.5 kg of Daqu wine 50 g of sodium nitrate as needed red rice flour 3.5 kg of refined salt

For export products, carmine may be used in moderation according to the contract provisions.

Kelp and Pork Sausage

Raw material selection, pretreatment, pickling, mincing

Beijing Pork Sausage

Minced pork, divide one cup of starch into two portions. garlic. MSG. Salt.

Neihuang Pork Sausage

Pig blood, pig intestines, pork, flour sausage, sesame oil, five spices

Sichuan pork sausage

Pork: 5 kg, wash and cut into thumb-sized pieces, set aside.

Pork small intestines (also known as rice noodle intestines): Wash the other side with salt, then wash once more with a little vinegar (to remove the fishy smell), then turn it over and set aside.

Seasoning: chili powder and pepper powder according to your preference (how much), more salt (to prevent the sausage from going bad), 4 ounces of white wine, a little sugar, and a little MSG.

Materials: cotton rope, wire ring (the size of the intestine) and needle.

Kelp and Pork Sausage

Kelp raw materials → pretreatment → soaking → high-pressure cooking → cooling → adding water to make pulp → kelp pulp → making stuffing → sausage making → tying → piercing → cooking → cooling → finished product.

Selection of raw meat → pretreatment → marinating → mincing → stuffing → sausage making → tying → piercing → cooking → cooling → finished product.

Lean pork should be selected from thigh and buttocks, with connective tissue removed. The fat is made from subcutaneous fat on the back, and the ratio of lean meat to fat is 4:1. The lean meat is then cut into pieces of about 250 grams along the muscle fiber tissue, and 3.5-4% refined salt and 0.05% sodium nitrate are added. After mixing evenly, the mixture is put into a container for marinating. The fat is cut into strips 5-7 cm wide, and the amount of refined salt added is the same as that of the lean meat, without sodium nitrate. The marinating temperature is 10-14°C, the relative humidity is about 90%, and the marinating time is 72 hours. The marinated pork is then minced, the sieve plate aperture is 2-3 cm, and then put into a chopper for 5-8 minutes.

Wash the kelp, remove the roots and insect eyes, soak it in 40-50℃ water for 3 hours, with the amount of water enough to submerge the kelp. At this time, the kelp has completely absorbed water. Steam it in a pressure cooker for 10 minutes at a pressure of 0.15 MPa. After cooking, cool it, add water and put it in a beater for pulping. The ratio of water to kelp is 2:1.

Taking 100 kg of pork as an example, add 25 kg of kelp paste, 17 kg of starch, 4 kg of refined salt, 90 g of chicken essence, 300 g of minced garlic, 90 g of pepper powder, 60 g of cinnamon powder, and 90 g of cardamom powder, put the meat filling, kelp paste, starch (made into starch paste) and some seasonings into a stuffing machine and mix them thoroughly.