The practice of breakfast sausage, how to make breakfast sausage delicious, and the daily practice of breakfast sausage

Practice of homemade breakfast sausage

1, peeled and diced fat pork belly.

2, ground into minced meat with a meat grinder, be careful not to grind it too fine, and the granularity is smaller.

3. Onion, ginger, chives, rosemary and thyme are cut into pieces respectively.

4. Pour chopped herbs and cooking wine into minced meat. After ice water and corn starch are mixed and melted, they are also poured into minced meat. Then add sugar, salt and ground black pepper particles and stir well.

5. Add an egg to the evenly stirred minced meat and stir it in one direction with chopsticks.

6. Stir and mix into uniform and viscous minced meat, and put the prepared minced meat in the refrigerator for refrigeration.

7. Soak the salted casing in clean water for half an hour.

8. Then pour the funnel into one end of the casing and flush the inside of the casing.

9. Drain the air and water in the washed casing, and then pour the meat stuffing into the casing through the funnel. After filling, tie it in the right place with cotton thread and divide it into sausages of suitable length.

10, gently poke a few holes in the shell with an awl or needle to squeeze out the air inside.

1 1, preheat the oven to 180 degrees, put the sausage on the grill in the middle layer, and lay a tin foil baking tray on the lower layer so that the oil flowing down can be connected to the tray.

12, just bake for 20-30 minutes.