As long as you are a child, you always have a soft spot for crispy-skinned meaty sausages. Whenever you go shopping and pass by a snack bar, the grilled sausages rotating at the door can always attract greedy children successfully. The price is not too expensive. 3~5 yuan a piece, the child can always eat happily every time, happily from ear to ear.
But the headache for our parents is that the crispy grilled sausages sold by are processed meat products, which contain more flavors and preservatives. Children eating too much is always bad for the health , so If conditions permit, it is recommended that parents can make crispy sausages for their children at home.
Homemade sausages are actually not difficult. You can make three or four catties of quick-frozen in the refrigerator at a time. They are delicious when fried, grilled, steamed, and fried. Strong3strong makes crispy sausages, how to make a "crispy" taste, Belongs to the difficulty of crispy sausage.
The crispy sausage made by many friends, although the material is real, the taste is almost meaningless, not crispy enough, the taste is not strong enough , this is because in the process of making crispy sausage, some detailed operations are not done In place, how does make crispy sausages, how to make a "crispy" taste? Teach you the recipe, the crispy skin is refreshing and the meat has a strong fragrance . Let’s share with you the recipe of "Family Crispy Sausage". Master the recipe for forming a crispy texture. It can be successful in one shot. It is real material, elastic and strong.
◇ "Crispy sausage & material list":
pork 1000g (fat to lean ratio 2:8 or 3:7 is better), 5 sheep casings, 200g corn kernels
Strong3strong Seasoning for filling (130g green onion ginger water/20g oyster sauce/15g cooking wine/15g light soy sauce/15g salt/40g sugar/40g starch/appropriate amount of pepper/20g honey/2g red yeast rice powder For color adjustment)
◇ "Production process":
Step 1｜Prepare the ingredients you need,Make the green onion and ginger water in advance. Chop the green onion and ginger and put it in a bowl. Add 150 g of water and rub it a few times to let the onion and ginger release the flavor. Soak it and store in the refrigerator. Take it out when you want to make crispy sausage. Filter out the ground ginger and take about 130 grams of ice spring onion ginger water for use.
Step 2 | Wash the sheep casing with salt several times, soak in water after washing, add a few slices of ginger, 2 spoons of high-concentration white wine, soak for 30 minutes.
Step 3｜Chop the pork into minced pieces, no need to chop too much, it has a little grainy texture and a better taste. Add the "stuffing seasoning" to the minced meat except for the onion ginger water Stir in a clockwise direction and mix well and fully absorb. Pour the ice spring onion and ginger water into the meat 4~5 times. Strong3strong must be fully stirred and absorbed each time before adding water until the meat is completely bonded (ie The state of meat filling for making bullet meatballs) , pour the corn kernels, stir well, and the corn meat filling is ready.
Step 4｜Wash the sheep casing again, tie one end with a cotton thread and close the mouth, then the sausage can be filled.
Put some meat on the mouth of the sausage filling tool, wrap the lamb casing, and pour the meat into the casing a little bit. Strong3strong does not need to be filled too much, it will burst easily when cooking, 9 minutes full is enough.
Step 5｜After filling all the meat, use cotton rope to evenly segment them, tie them together, boil a pot of boiling water, add some salt, and let the bundled sausages go through the water again, remember , Just after boiling water, pick up (this is the key to the "crispy" taste of crispy sausage)
After draining the water, use a toothpick to poke a few small holes on the surface of each section of sausage. Exhaust, hang it in a ventilated place, let it dry until the surface of the sausage is dry and not sticky. It will take about half a day. (this is the key to the "crispy" taste of crispy sausage)
Step 6 ｜After the sausage is dried,Finally, cook the sausages. Pour 2 to 3 tablespoons of cooking wine and a few slices of ginger in a pot of sausage under cold water. Bring to a boil on high heat, remove the overflowing foam, and cook on a low fire.
Step 7｜Cook until the crispy sausage is completely floating on the water, then turn off the heat, lift the crispy sausage in the water, and then you can taste it. Strong3strong is crispy and crispy in every bite. The taste is real, crunchy and delicious, and the taste is full.
Let the water dry completely, let it cool and pack it in a vacuum, put it in the refrigerator and freeze it quickly, can save trouble and convenience when you want to eat it, simply bake or fry it, it is especially delicious, several times better than buying.
——Fawn said——
Making crispy sausages, how to make a "crispy" taste, teach you the recipe, crispy skin and strong flavor , to make crispy skin Sausage has a "crispy taste". There are two main key points. The first is to fill the sausage with meat into sections, and then use boiling water. Strong3strong is not only to remove the grease on the surface of the casing, but also to make the texture of the casing hot. solid.
After scalping the holes and exhausting air, there is a long drying process. allows the moisture contained in the sausage and casing to dry as much as possible . After these two key steps, it can be better Form a "crispy" taste.
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