Method for making spicy chicken sausage

"I have made pork crispy sausages before, but the taste is too weak. Some time ago, I bought a big bag of chicken breast to make up the bill, and just bought a hand-operated meat grinder, and then I made spicy chicken sausage, which was completely made by myself. You can also cook a little on the rest day, put it in the refrigerator and fry one or two for breakfast in the morning, which is very convenient with noodles and pancakes. "

material

condiments

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Chicken breast 750g

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50 grams of corn starch

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5 g pepper

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5 grams of pepper

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Chili powder 12g

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Jiang Shui 35 grams

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Cooking wine 30 grams

condiments

salt

20 grams

sugar

10g

Chicken essence (not allowed)

3 grams

Ice water (as the case may be)

90 grams

Monascus powder (optional)

3 grams

Method of self-made spicy chicken sausage

1.

Wash the salt particles off the sheep casing, carefully put the casing on the enema nozzle, rinse it several times with the faucet at medium speed, then soak it in water, pour a spoonful of high-alcohol liquor and soak it for half an hour.

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2.

Wash the chicken breast and remove the fascia.

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3.

Cut into small pieces

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4.

Add all kinds of spices, be careful not to pour all the ice water at once, add a small amount of ice water several times, pour it once and stir it evenly before pouring it. If you think there is enough water, you can leave the rest. Don't stir the meat. If you keep stirring in one direction, manual stirring will be very tired. It would be better if there were a chef's machine to stir. Sausage is delicious only when the meat is stirred. To what extent, it is hard to feel and the meat is sticky when stirring. If it is easy to explain that the water is too much and too thin, this sausage is not enough to play Q.

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5.

Cover the stirred meat with plastic wrap and marinate it in the refrigerator for 2 hours. Let me give you a hint. If you like granular sausage, cut the meat into small pieces, enema directly, and stir at the same time. If you don't like graininess, you should grind or chop the meat first in the third step, which may be more gluten-free. I like granular, so the third step is to cut the meat into pieces.

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6.

After the meat is marinated, take it out of the refrigerator, match it with an enema machine, carefully put on the enema nozzle of the sheep casing and dip it in some water. It's too dry to cover and tear easily. Put the casing in the enema mouth until there is about one inch left, tie a knot, fill the meat barrel with meat and start enema. Please read the instructions of your machine carefully or ask the salesperson to operate the video. There are many computers on the Internet. Find it yourself. )

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7.

Note that when filling, it is best to hold the sausage in your left hand and shake it in your right hand. Don't let the sausage fall by itself, because gravity can easily tear the casing. When the meat in the meat bucket is finished, you can stop, put the meat in, and then continue the operation.

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8.

There will be some air in the stuffed sausage. Find a fine sewing needle to wash and gently prick a hole. Otherwise, the sausage will burst when cooking in the future.

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9.

Tie up the empty sausage and tie it up with cotton thread. One section is about 10 cm long, and two or three sections are tied with long ropes, which is convenient to hang up and dry at the back.

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10.

After all the sausages are packed and tied, hang them to dry. I did hang up all night.

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1 1.

The next day, put a proper amount of water in the cauldron and cook until small bubbles begin to appear. Add the sausage and start cooking. Don't let the water pass through the sausage.

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12.

Keep the water slightly boiling with a small fire, and never boil it until it is wide open, otherwise it will easily break the sausage. Cook until the sausage is completely discolored. Cook for about 10- 15 minutes.

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13.

After cooking, take out the sausage and dry it.

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14.

Cut the cotton thread from the dried sausage, completely cool it, put it in a bag and put it in the refrigerator for freezing. Take out a few pieces when necessary and cook noodles with pancakes to make sausage packets. You can also fry peppers.

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Finished product drawing of homemade spicy chicken sausage

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Cooking tips

1. The most tiring thing in the whole process is the third step of mixing meat. Here, you need a lot of strength, and the sausage poured out is very strong. It will be more convenient if there is a chef's machine to stir.

2. The air in the sausage must be punctured and released with a fine needle, otherwise the sausage will explode when cooked.

Don't pour all the ice water at once. Add a small amount many times. I feel that the muscles of the meat are enough, and the rest is not needed. Don't make the meat too thin, or the sausage won't bounce or rot.

This sausage is a little spicy and won't feel greasy. If you are not sure if the taste is enough, you can stir-fry a little before adjusting the taste.

5. Monascus rice flour is added according to your own preferences. Sausages without Monascus rice flour will be very white and look less appetizing. I mixed the ingredients when I cut the meat, and then directly ground the meat while enema, so the overall color of the sausage looks uneven. If you grind the meat first and then mix the ingredients, the color will be even.